Vegetable Cheese Pie

Vegetable Cheese Pie


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


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.


Leave a Comment