Low Carb Asparagus Pie
Indulge in the wholesome goodness of a **Low Carb Asparagus Pie**, a delightful dish that combines fresh asparagus, creamy cheeses, and a buttery almond flour crust for a healthy, flavorful treat. Perfect for keto or low-carb diets, this pie is brimming with tender asparagus sautéed to perfection and enveloped in a creamy egg mixture flavored with Parmesan, garlic, and black pepper. The almond flour base adds a nutty richness that pairs beautifully with the savory topping, while the dish remains gluten-free and packed with nutrients. With just 20 minutes of prep time, it’s an ideal option for a quick yet impressive lunch, dinner, or brunch centerpiece. Serve warm for a comforting slice of wholesome decadence!
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Recipe Information
Ingredients
- 300 g asparagus
- 100 g almond flour
- 100 g shredded mozzarella cheese
- 50 g grated parmesan cheese
- 4 eggs
- 100 ml heavy cream
- 30 g butter
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
Trim the asparagus by removing the tough ends, then cut them into 1-inch pieces.
In a large pan, melt 15g of butter over medium heat. Add the asparagus pieces and sauté for 3-4 minutes until just tender. Remove from heat and set aside.
In a bowl, mix the almond flour, shredded mozzarella cheese, and remaining 15g of melted butter until a crumbly mixture forms.
Press the almond flour mixture evenly into the bottom of a greased 9-inch pie dish, forming the crust.
In another bowl, whisk together the eggs, heavy cream, grated parmesan cheese, garlic powder, salt, and black pepper until well combined.
Evenly spread the sautéed asparagus over the prepared almond flour crust.
Pour the egg mixture over the asparagus, ensuring it covers all the ingredients.
Place the pie dish into the preheated oven and bake for 30-35 minutes, or until the pie is set and the top is golden brown.
Remove the pie from the oven and allow it to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 4370 mg | 190% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 10.1 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1676 mg | 129% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 916 mg | 19% | |
*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.
