Cheese keto cake with chanterelles

The combination of cheese and chanterelles makes this pie the perfect vegetarian keto dish. Delicious and easy to prepare, it is perfect for a picnic and turns a boring everyday dinner into a bright feast.

Ingredients

• PIE BASE
• 110 g Almond flour
• 40 g Sesame Seeds
• 40 g Coconut flour
• 8 g Psyllium
• 5 g baking soda
• 0.5 tsp Salt
• 1 pc Egg
• 60 ml Water
• 2 tbsp. l. Olive oil
• FILLING
• 275 g Mushrooms
• 50 g Butter
• 1 tsp Thyme
• Salt and pepper
• 4 pcs Egg
• 325 ml Heavy cream
• 150 g Parmesan cheese

Directions

1. Preheat oven to 185 ° C.
2. Combine all the base ingredients in a food processor for a firm dough. You can also knead the dough manually. Put the finished dough in the refrigerator for 5-10 minutes.
3. Place the dough between two sheets of parchment paper and roll to a thickness of approximately 0.5 cm. Alternatively, you can spread the dough straight into the mold with your oiled hands or a spatula. If you are using a split baking dish, place parchment paper between the bottom and the main ring of the baking pan to make it easier to pull out the finished cake.
4. Fry the peeled mushrooms in butter until golden brown. Add cumin, salt and pepper to taste. Whisk remaining ingredients together and spread over the cake base.
5. Add mushrooms. Save a few of the cutest chanterelles for decoration / serving. Bake the pie for 30 minutes until a delicious golden crust is formed. Allow to cool for a few minutes before serving.