Cheese keto pie

This keto cheese pie is usually served hot. The pie is good fresh, but it also tastes good when stored in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat the leftover cake, simply place the ovenproof cake dish in the oven at 160 C for 10 minutes.

Ingredients

• Base
• 220 gr almond flour
• 30 gr butter
• 30 gr cream cheese
• 1 table. spoon. heavy cream 30%
• Filling
• 200 gr feta cheese
• 230 gr ricotta cheese
• 140 gr pecorino romano cheese (can be substituted with parmesan)
• 2 pcs. chicken eggs
• 120 g heavy cream 30%
• 2 table. spoon. finely chopped rosemary
• 1 table. spoon. thyme finely chopped
• ½ tea spoon. pepper
• ½ tea spoon. salt (or to taste)

Directions

1. Preheat oven to 180C.
2. Put the almond flour in a mixing bowl, add the cream cheese and mash the softened butter with a fork until small, damp lumps form.
3. Add heavy cream and stir gently.
4. Lubricate a 23 cm baking dish with oil, line the bottom with parchment if desired.
5. Align the dough to the bottom of the mold, gripping the sides a little.
6. Bake in oven for 10-12 minutes, until base is dry but pale. Set aside while you are filling.
7. Add feta and ricotta cheese to blender bowl and blend on medium speed until smooth.
8. Add eggs, cream, rosemary, thyme and pepper and stir until smooth.
9. Add Pecorino Romano / Parmesan and blend until combined.
10. Pour the mixture into the base and smooth.
11. Bake for 20-25 minutes, until the filling hardens.
12. Cut into 10 pieces and serve.