This recipe is designed to teach everyone how to make simple keto taco pie
Course Main Course
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 8slices
Ingredients
1 1/2lbscooked shredded chickenmore or less according to desired amount
15oz canblack soy beans, drained and rinsed, optionalcan use any small cooked vegetable as a subsitute if desired
3/4cupsalsa of choicemore or less according to desired texture
Crust
84gramscoconut flour (3/4 cup)
2gramsbaking powder (1/2 tsp)
salt and dry seasonings of choice to taste, optional
2largeeggs, room temperature
112gramsoil of choice (1/2 cup)
Toppings
desired amount shredded cheese of choice, divided
1cupsour creammore or less according to desired taste and texture
Instructions
Preheat oven to 350 degrees. Lightly spray a 9 inch pie pan with cooking spray. Set aside
Stir the chicken and salsa together in a small bowl until fully combined. Set aside
Sift the dry crust ingredients into a large mixing bowl until there are no lumps in the dry ingredients. Stir the eggs and the oil into the dry ingredients until fully combined and a moist crumbly dough has formed
Scrape down the sides of the bowl and push the dough together into the center of the owl. Scoop dough into prepared pie pan. Press dough evenly throughout the bottom an dup the sides of the pie pan. Use a fork and poke a few holes in the bottom of the crust to avoid bubbles. For a soft crust leave as is. For a firm crust prebake crust for 5 minutes before adding the filling
Sprinkle a light layer of shredded cheese over the bottom of the crust (I used about 1/2 of a cup) Spread chicken mixture evenly over the cheese
For a slightly crunchy filling sprinkle some crushed pork rinds or keto chipc over the chicken mixture. (this is optional) Spread sour cream evenly over chicken mixture
Sprinkle more shredded cheese over the sour cream. (I used about 1 cup) Place in preheated oven. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and the pie is heated through
Remove from the oven. Allow to sit at least 5 minutes before serving. Store leftovers in and artight container in the refrigerator up to 3 days
Notes
The nutritional information is based on 1 slice (1/8 of the recipe). The nutritional information is for no beans and using Colby cheese. Nutritional information will vary if any substitutes are made