Turin
This keto-friendly version of Italian Easter Pie is made with almond flour crust and filled with a savory mixture of ricotta, mozzarella, and prosciutto. A perfect low-carb dish for Easter brunch or holiday meals.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 2 cups almond flour
- 1/4 cup butter melted
- 1 egg
- Pinch of salt
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 4 large eggs
- 1/4 cup prosciutto chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350F (175C) and grease a 9-inch pie dish.
- In a bowl, mix almond flour, melted butter, egg, and salt until a dough forms. Press the dough into the bottom and up the sides of the pie dish.
- In another bowl, whisk together ricotta, mozzarella, Parmesan, eggs, prosciutto, Italian seasoning, salt, and pepper.
- Pour the filling into the almond flour crust.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Let cool slightly before slicing and serving.
Notes
Chef's Tip: Press the crust evenly up the sides of the dish, not just the bottom - a crust that's too thin on the sides can crack once the filling is added and baked. Keto Swap: traditional pastry crust is replaced with an almond flour crust.
Nutrition
Calories: 320kcal | Protein: 15g | Fat: 28g | Fiber: 2g
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About This Dish
A savory and satisfying dish that’s perfect for special occasions like Easter. The almond flour crust and cheese-rich filling keep it low in carbs while providing plenty of flavor and texture.