Coney Island Chili Dog Pie Low Carb
Indulge in the irresistible flavors of a classic American favorite with this Coney Island Chili Dog Pie, reimagined in a low-carb, guilt-free version! Featuring a rich and savory chili made from ground beef, hot dogs, and bold spices like chili powder and cumin, this recipe delivers all the comfort you crave without the carbs. The golden almond flour crust, infused with melted cheddar cheese, adds a buttery, crunchy base that perfectly complements the hearty filling. Topped with bubbly cheddar cheese and served with optional garnishes like tangy pickles, mustard, or fresh onions, this pie is the ultimate crowd-pleaser. Ready in just 45 minutes, this keto-friendly masterpiece is perfect for weeknight dinners, game days, or any time you want to enjoy the nostalgic taste of chili dogs in a convenient, sliceable form.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 4 links Hot dogs
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 1 cup Beef broth
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Almond flour
- 1.5 cups Shredded cheddar cheese (for crust)
- 1 large Egg
- 0.5 cup Shredded cheddar cheese (for topping)
- Optional toppings: chopped pickles, mustard, diced onions
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set it aside.
In a large skillet over medium heat, cook the ground beef until browned. Break it up into crumbles and drain any excess grease.
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
Stir in the tomato paste, beef broth, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat.
Slice the hot dogs into small rounds and stir them into the chili mixture. Set aside.
In a mixing bowl, combine the almond flour, 1.5 cups of shredded cheddar cheese, and the egg. Mix well until a dough forms.
Press the dough evenly into the bottom and slightly up the sides of the prepared pie dish to form a crust.
Spoon the chili and hot dog mixture over the crust, spreading it evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top of the pie.
Bake in preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly.
Allow the pie to cool for 5-10 minutes before slicing. Serve warm with optional toppings like chopped pickles, mustard, or diced onions, if desired.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 6077 mg | 264% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.7 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 2007 mg | 154% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
