Low Carb Avocado Pie

Ingredients

Pie crust

180 ml almond flour
60 ml sesame seeds
60 ml coconut flour
1 tablespoon ground psyllium husk
1 teaspoon baking powder
1 pinch salt
3 tablespoons olive oil or coconut oil
1 egg
60 ml water

Filling

2 ripe avocados
240 ml mayonnaise
3 eggs
2 tablespoons fresh cilantro, finely chopped
1 red chilli pepper, finely chopped
½ teaspoon onion powder
¼ teaspoon salt
120 ml cream cheese
300 ml shredded cheese

Instructions

Preheat the oven to 175°C. 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, just knead the ingredients together in a bowl using either a fork or your hands.
Attach a piece of baking paper to a springform pan, no larger than 26 cm diameter. The springform pan makes it easier to remove the pie when it’s done. 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 chilli and chop finely. Place the avocado and the chilli 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 with a green salad.

Tip!

Reap the benefits of leftovers! This pie is just as delicious the next day! It also stores well in the freezer. So, for a super-satisfying lunch, just toss a piece in your lunch bag. Or pack a few slices into your favourite basket and head out for a summer picnic. Or reheat a few pieces for an easy weeknight dinner. Just let those delicious leftovers work for you.

Serves 4