Description
This cozy, family-friendly cheeseburger pie skips traditional flour and uses a blend of low-carb coconut and almond flour instead, creating a delicious gluten-free twist on a classic comfort dish.
Ingredients
Scale
- 1 lb ground beef or ground venison
- 1 cup chopped onion
- ½ teaspoon salt
- ⅓ cup coconut flour
- 3 tablespoons almond flour
- 1 teaspoon baking powder
- 1 cup unsweetened almond milk
- 4 large eggs
- 1½ cups shredded cheese
- 1 sliced tomato (optional)
Instructions
- Warm a large skillet over medium heat and cook the beef and onion together, breaking the meat apart as it browns. This will take around 8–10 minutes.
- Transfer the cooked beef mixture into a pie dish and sprinkle with salt. Spread it out evenly across the bottom.
- In a separate bowl, whisk the coconut flour, almond flour, baking powder, almond milk, and eggs until smooth.
- Pour this batter evenly over the meat layer. Add about 1 cup of shredded cheese on top.
- Bake in a preheated 400°F oven for roughly 25 minutes, or until the top is set.
- Remove the pie briefly from the oven, add tomato slices if you’re using them, and sprinkle the remaining cheese over the top. Add any other toppings you like (see notes).
- Return the dish to the oven for another 5 minutes, or until the cheese melts and the top turns golden.
Notes
- If you prefer, you can replace the coconut flour with more almond flour. A low-carb baking mix such as Carbquik also works as an alternative.
- Other toppings that go great during the final bake include:
- Crispy bacon pieces
- Dill pickle slices
- Sugar-free or low-carb ketchup
- Sautéed mushrooms