- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“This low carb pie features a soft base of almond flour and eggs with a creamy filling of shredded chicken, cream cheese, and gratinated cheese. A protein-rich, aromatic, and wheat-free meal for the routine.”
What you need to know
- Almond flour with eggs creates a soft and structured crust, dispensing with starch-rich flours.
- The cream cheese added to the shredded chicken provides moisture and prevents the meat from drying out in the oven.
- The 35-minute bake at 180°C browns the cheese surface and sets the entire base of the batter.
Ingredients
Main
- 1 cup of almond flour
- 3 eggs
- 500g of cooked and shredded chicken breast
- 1/2 cup cream cheese
- 1/2 cup of grated cheese
- 1 chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Principal
- In a bowl, mix the almond flour, eggs, salt, and pepper until you get a homogeneous dough.
- Transfer the dough to the pie dish and press it to form the crust.
- In a pan, sauté the onion and garlic until golden.
- Add the shredded chicken, cream cheese, and grated cheese to the sauté and mix well.
- Spread the filling over the base of the pie evenly.
- Bake for approximately 35 minutes or until the pie is golden brown.
- Remove from the oven, let it cool a little, unmold and serve.
Chef's tips
- Press the almond dough into the pan with your fingertips moistened with water to spread without sticking.
- Shred the chicken breast finely to incorporate perfectly into the creamy cream cheese sauté.
- Wait for the pie to warm up for 15 minutes before unmolding so the dough settles without breaking.
Variations
- Add 2 tablespoons of chopped green olives and fresh chopped parsley to the sauté.
- Mix 1/2 teaspoon of smoked paprika to the chicken to give a reddish tone and special aroma.
- Add 1/2 cup of cooked and finely chopped broccoli to the chicken to add fiber.
Substitutions
- Almond flour can be swapped for cashew flour or sunflower seed flour.
- The cream cheese can be replaced with 1/2 cup of creamy spreadable cheese or ricotta cream.
- The grated cheese can be swapped for finely grated mozzarella or parmesan cheese.
How to store
Store the remaining slices in a sealed plastic or glass container under refrigeration for up to 4 days. Reheat in the oven at 160°C for 10 minutes or in a covered non-stick skillet over low heat to preserve the dough's texture.
Can it be frozen?
This pie freezes very well in individual slices wrapped in plastic wrap for up to 60 days in the freezer. To thaw, transfer to the refrigerator in advance and reheat in the oven to restore the dough's consistency.
What to serve with
Serve with a green leaf salad with extra virgin olive oil, fresh arugula, and sliced cherry tomatoes. Also combines with vegetables roasted in olive oil, natural green juices, or cups of iced green tea.
Frequently asked questions
Is it necessary to pre-bake the almond flour base?
Não é necessário; the base bakes evenly along with the filling in 35 minutes at 180°C without remaining raw.
Can I make this recipe without onion to cut more carbs?
Yes, saute the chicken only with minced garlic and dried herbs to maintain the flavor without adding vegetable sugars.
Does the almond dough crumble easily when serving?
Waiting 15 minutes after coming out of the oven allows the eggs and almonds to structure firmly before cutting.
What is the best pan model to bake the low carb tart?
Preferably use a removable-bottom round pan greased with butter to facilitate removing the slices.
