Home » Recipes » Keto Cheese Pie Recipe with Low-Carb Crust
by Gerri
9
5 from 21 votes
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What makes this keto cheese pie recipe so special is the low-carb crust and base that make it a true pie. The taste is delicious, and it’s very easy to make at home.
Feta, Ricotta, and Gruyere are a complementary combination of cheeses in this tasty low-carb vegetarian pie, but you can experiment with others.
Fresh ricotta cheese in this dish is the key to a smooth and creamy texture with this keto cheese pie recipe.
This keto cheese pie is perfect served, baked straight from the oven.To reheat leftover pie, we recommend putting your piece of pie into a 160C/320F oven for 10 minutes.
Keto Cheese Pie Ingredients
- 2 cups of Almond Flour
- 1 ounce of Unsalted Butter, softened
- 1 ounce of Cream Cheese, softened
- 1 tablespoon of Heavy Cream
Filling
- 7 ounces of Feta Cheese, we like the creamy Danish style
- 8 ounces of Fresh Ricotta Cheese
- 5 ounces of Gruyere Cheese, shredded
- 2 large Eggs
- ½ cup of Heavy Cream
- 2 tablespoons of Rosemary, finely chopped
- 1 tablespoon of Thyme, finely chopped
- ½ teaspoon of Pepper
- Salt, to taste
How to Make Keto Cheese Pie
- Preheat oven to 180C/355F.
- In a mixing bowl, add the almond flour.
- Add the cream cheese and butter and rub the almond flour until the mixture resembles crumbs.
- Add the heavy cream and gently mix it together.
- Press into the base of a 9.5in quiche dish.
- Bake in the oven for 10-12 minutes, until the base, is cooked but still pale. Set aside while you make the filling.
Filling
- Add the feta cheese and ricotta cheese to your food processor and blend on medium speed until combined.
- Add the eggs, cream, rosemary, thyme, and pepper and blend until smooth.
- Add the Gruyere and pulse until just mixed through.
- Pour the mixture into the base and smooth it out.
- Bake for 20-25 minutes until the filling is set and there is no jiggle when the pie is moved.
- Cut into ten pieces and serve.
Keto Cheese Pie
What makes this keto cheese pie recipe so special is the low-carb crust and base that make it a true pie. The taste is delicious and it's very easy to make at home.
Rate it
5 from 21 votes
Print Pin
Course: Dinner, Lunch
Cuisine: American, Australian, French
Cook Time: 40 minutes mins
Total Time: 40 minutes mins
Servings: 10 serves
Calories: 347kcal
Author: Gerri
Unit Conversion
US Customary – Metric
Ingredients
Base
- 2 cups almond flour
- 1 ounce Butter
- 1 ounce Cream Cheese
- 1 tablespoon Heavy Cream
Filling
- 7 ounces feta cheese
- 8 ounces fresh ricotta cheese
- 5 ounces Gruyere Cheese shredded
- 2 large eggs
- 1/2 cup Heavy Cream
- 2 tablespoons Rosemary finely chopped
- 1 tablespoon thyme finely chopped
- 1/2 teaspoon Pepper
- pinch Salt
US Customary – Metric
Instructions
Base
Preheat oven to 180C/355F.
In a mixing bowl, place the almond flour add the cream cheese and butter and rub into the almond flour until the mixture resembles crumbs.
2 cups almond flour, 1 ounce Butter, 1 ounce Cream Cheese
Add the heavy cream and gently mix together.
1 tablespoon Heavy Cream
Press into the base of a 9.5in quiche dish.
Bake in the oven for 10-12 minutes, until the base is cooked through, but still pale. Set aside while you make the filling.
Filling
Add the feta cheese and ricotta cheese to your food processor and blend on medium speed until combined.
7 ounces feta cheese, 8 ounces fresh ricotta cheese
Add the eggs, cream, rosemary, thyme and pepper and blend until smooth.
2 large eggs, 1/2 cup Heavy Cream, 2 tablespoons Rosemary, 1 tablespoon thyme, 1/2 teaspoon Pepper, pinch Salt
Add the Gruyere and pulse until just mixed through.
5 ounces Gruyere Cheese
Pour the mixture into the base and smooth out.
Bake for 20-25 minutes, until the filling is set and there is no jiggle when the pie is moved.
Cut into 10 pieces and serve.
Notes
Nutrition
Serving: 100g | Calories: 347kcal | Carbohydrates: 6g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 362mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 0.8mg | Calcium: 330mg | Iron: 1.3mg
How To Store Cheese Pie
Store cheese pie in the fridge for up to 4 days, or freeze for up to 3 months.
This Keto Three Cheese Pie recipe makes ten servings. One serving has 4g net carbs.
Looking for more delicious Keto meat-free recipes; try our;
- Keto Mushroom Pate
- Keto Asian Noodle Salad
- Keto Zoodles with Avocado Sauce
To make a larger batch of this Keto Cheese Pie recipe, adjust the serving amounts above.
Matt Dobson
I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.
9 thoughts on “Keto Cheese Pie Recipe with Low-Carb Crust”
That looks really good!
Reply
I halved the recipe and used a different keto crust recipe as I had some leftover, and my husband and I enjoyed this for dinner with some keto marinara sauce. I baked this in a smaller pie dish so my filling was deeper and took longer to bake but it was worth the wait. Next time I may add some paprika and cayenne pepper to the filling, and perhaps some more herbs too. Sauteed oyster mushrooms would also be lovely, I suspect, or bits of sun-dried tomatoes or roasted/sauteed bell pepppers, just to give it a bit of oomph. The possibilities are endless! Thank you so much for sharing this wonderful recipe 🙂
Reply
P.S. It’s delicious cold!
Reply
Hi Gerri!I made the 3 Cheese Pie today with a few minor variations. As my palate is rather sensitive to fresh Rosemary (it seems very strong to me), I cut the amount in half (to 1 Tbs) as well as the thyme to 1/2 Tbs (to keep the herbs balanced). It was still almost too much Rosemary for me, and next time I’ll likely halve it yet again, to 1/2 Tbs. I added no salt, as I figured that the Feta cheese would add enough (I was right about that). The bake time was 25 minutes. I served it with steamed broccoli with fresh lemon (to squeeze over the broccoli) to balance out the richness of the tart, as well as a few cherry tomatoes for a splach of colour. The Verdict? This was quite good. I could see myself making this with other cheeses and spices. Ten servings seems a bit meager to me; next time I’ll cut this tart into 8.
Thanks for all of your hard work. It is deeply appreciated.
Reply
I’m so glad you enjoyed it John-Mark! Thanks for stopping by 🙂
Reply
Can this be frozen by portion size for a family of two?
Reply
Hi Brenda,
It certainly can, though there may be a little excess water that comes out when it is reheated.
Gerri
Reply
Can I use regular Greek feta if I don’t have Danish feta handy?
Reply
Hi David,
You certainly can! Let us know how it goes.
Gerri
Reply
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