Ranch-to-Table Recipe: This dish has everything going for it – California avocados, zestiness, cheesiness, it’s keto-friendly, and it’s PIE!
Total time: 65 mins
Ingredients for Pie Crust
(Or buy a pre-made keto crust at your favorite health store)
- ¾ cup almond flour
- 4 tbsp sesame seeds
- 4 tbsp coconut flour
- 1 tbsp ground psyllium husk powder
- 1 tsp baking powder
- 1 pinch salt
- 3 tbsp olive oil or coconut oil
- 1 egg
- 4 tbsp water
Ingredients for Filling:
- 2 ripe California avocados
- 1 cup mayonnaise
- 3 eggs
- 2 tbsp fresh cilantro, finely chopped
- 1 red chili pepper, finely chopped
- ½ tsp onion powder
- ¼ tsp salt
- ½ cup cream cheese
- 1¼ cups shredded cheese
Preheat the oven to 350°F.
Mix all the ingredients for the pie dough in a food processor for a few minutes until the dough forms a ball. If you don’t have a food processor, knead the ingredients together in a bowl using either a fork or your hands.
Attach a piece of parchment paper to a spring-form pan, 12 inches diameter max.
Grease the pan and the paper.
Spread dough into the pan. Use an oiled spatula or your fingers.
Pre-bake the crust for 10–15 minutes.
Split the avocado.
Remove peel and pit, and dice.
Remove the seeds from the chili and chop finely.
Place the avocado and the chili in a bowl and mix with the other ingredients.
Pour mixture into the pie crust.
Bake for 35 minutes or until lightly golden brown.
Let cool for a few minutes and serve. Delish!
Note: Add bacon, ground turkey, beef, or other protein, veggies, or substitute cheddar with feta cheese. Make it your own!
Get the creamiest, most delicious avocados for this recipe from Rossi Ranch Avocados – order today!