Ingredients
Units
Scale
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 4 eggs
- 1 tbsp prepared mustard (optional)
- 1/2 teaspoon kosher salt
- 1 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated cheddar cheese
- 3 cups thinly-sliced zucchini
- 3 green onions, diced (use both white and green parts)
- 3/4 cup cherry or grape tomatoes, sliced in half (optional)
Instructions
Prepare the Keto "Bisquick"
- In a small bowl, whisk together the almond flour and baking powder. Set the bowl to the side.
Prepare the Zucchini Pie:
- Preheat oven to 350°F (180°C). Spray a deep-dish 9-inch pie plate with cooking spray; set aside. In a large bowl, whisk together the Keto "Bisquick", oil, eggs, mustard (if using), Italian seasoning and salt. Add the Parmesan and cheddar cheeses; stir to combine.
- Fold in the zucchini and onion and pour into a greased deep dish pie pan. Bake for 40-45 minutes, or until cooked through and golden brown.
Notes
- save a tablespoon each of Parmesan, Cheddar, sliced tomatoes and diced green onions and sprinkle it on the top before baking as decoration
- this keto crustless zucchini pie is contains 71% fat per slice (only 3 grams net carbs) and is therefore considered keto
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: American, Summer
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1
- Fat: 23
- Carbohydrates: 4
- Fiber: 1
- Protein: 9
