Keto, Low Carb Biltong Pie
This recipe is a smart way of ensuring you get your much-loved biltong satisfaction, but within the recommended 15-25% daily protein macronutrient intake. Because biltong is dehydrated (and so moreish!), sometimes we can end up ingesting too much protein which inhibits ketosis.
Ingredients
Crust
1 cup Almond flour
1 tbsp Organic butter, melted
1 Free range egg
Filling
100 g Sliced biltong
½ cup Onions, diced and fried in organic butter
6 Olives, pitted and diced
Topping
½ cup Organic cream
2 Free range eggs
1 cup Mature cheddar cheese, grated
Instructions
Crust
1
Mix the almond flour, melted butter and egg together.
Press down into a pie dish making sure that the crust covers the side of the dish too.
Bake at 180 degrees Celcius for 10 - 15 minutes, until just brown.
Note: this keto crust recipe can also be used for a sweet pie!
Filling
2
Mix the sliced biltong, fried onion and olive together and place inside the pie crust.
Topping
3
Whisk cream and eggs together.
Pour over the filling lying inside the crust.
Top with grated cheese.
Bake at 180 degrees Celcius for 30 minutes.
Note: if you would like to add variations such as friend mushrooms, this is also great (just add more cream and egg mixture to the topping).
4
Allow to cool and garnish with fresh rocket.
Serve at room temperature with a side green salad.
