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–+ servings
Keto Italian Easter pie

Keto Easter Pie

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.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Holiday
Cuisine: Italian
Keyword: Easter Pie, Pork
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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