Keto Savory Potato Pie
Indulge in the comforting charm of Keto Savory Potato Pie, a low-carb twist on a classic favorite that's perfect for keto enthusiasts. This recipe swaps starchy potatoes for creamy cauliflower, blended with heavy cream and cream cheese to create a luxuriously smooth filling. Enhanced with sautéed onion, garlic, and a medley of cheeses including cheddar and Parmesan, this savory pie is bursting with rich, satisfying flavor. A buttery almond flour crust adds the perfect nutty crunch and keeps this dish keto-friendly. Topped with the fragrant notes of fresh rosemary, this pie is baked to golden perfection, making it an irresistible centerpiece for family dinners or meal prep. Ready in just about an hour, it's the ultimate comfort food without compromising your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 0.5 cup Heavy cream
- 4 ounces Cream cheese
- 1 cup, shredded Cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 2 large Eggs
- 1 teaspoon, finely chopped Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Almond flour
- 4 tablespoons, melted Butter
Instructions
Preheat your oven to 375°F (190°C).
Break the cauliflower into florets and steam until tender, about 10-15 minutes.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
Add the minced garlic to the skillet and cook for another minute. Remove from heat and set aside.
Once the cauliflower is tender, drain well and place it in a food processor. Add the heavy cream and cream cheese, and blend until smooth.
In a mixing bowl, combine the cauliflower mixture with the sautéed onions and garlic, cheddar cheese, Parmesan cheese, eggs, rosemary, salt, and black pepper. Mix until well combined.
In a separate bowl, mix the almond flour and melted butter until it resembles coarse crumbs.
Press the almond flour mixture into the bottom of a 9-inch pie dish to form the crust.
Pour the cauliflower mixture over the crust, spreading it evenly.
Bake in the preheated oven for 45 minutes, or until the top is golden and set.
Let the pie cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.5 g | 334% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 31.3 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1539 mg | 118% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3420 mg | 73% | |
*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.
