Ingredients:
3 – 4 large eggs
1.5 tsp salt, pepper, chili, garlic, to taste.
1 cup unsweetened almond milk (or any low-carb milk of your choice)
Onion, tomato, spring onion, paprika, mushrooms, spinach, etc.
1 cup shredded mozzarella cheese
250g almond flour
2 tsp baking powder
1/2 cup melted butter or coconut oil
2 large zucchinis, roughly grated and squeezed
Grated mozzarella cheese for topping
Nutritional Information (per serving, makes 8 servings):
Calories: 320
Total Fat: 27g
Saturated Fat: 13g
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 1g
Net Carbohydrates: 4g
Protein: 14g
Directions:
Preheat your oven to 400°F (200°C).
In a large mixing bowl, beat the eggs and season with salt, pepper, chili, and garlic to taste.
Add unsweetened almond milk, and stir well.
Add in your choice of low-carb vegetables like onion, tomato, spring onion, paprika, mushrooms, and spinach. Mix well.
Stir in 1 cup of shredded mozzarella cheese.
In a separate bowl, combine almond flour and baking powder.
Gradually add the dry mixture to the wet mixture, mixing well to create a batter.
Stir in the melted butter or coconut oil.
Add the grated and squeezed zucchinis to the batter.
Pour the mixture into a greased baking dish.
Top it with grated mozzarella cheese for an extra cheesy finish.
Bake for 30 minutes or until the top is golden and the pie is set.
