Keto Classic English Pork Pie

Indulge in the hearty flavors of a 'Keto Classic English Pork Pie,' a low-carb twist on the traditional British favorite. This delicious recipe features a crumbly almond and coconut flour crust that pairs perfectly with a savory filling of diced pork shoulder and belly, seasoned with nutmeg and black pepper for an authentic flavor profile. A touch of gelatin-infused chicken broth creates the signature aspic that sets the pie apart, making it a true showcase of culinary heritage. With only keto-friendly ingredients, this pie is perfect for those craving classic comfort food without compromising their diet. Serve it chilled as a centerpiece for picnics, potlucks, or holiday spreads, and enjoy a taste of England with every bite!

Nutriscore Rating: 54/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

Ingredients

• 200 grams Almond flour
• 50 grams Coconut flour
• 150 grams Unsalted butter
• 3 large Eggs
• 500 grams Pork shoulder
• 100 grams Pork belly
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Nutmeg
• 1 teaspoon Gelatin powder
• 150 milliliters Chicken broth

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a large mixing bowl, combine the almond flour and coconut flour.

Step 3

Cut the unsalted butter into small cubes and work it into the flour mixture using your fingers until it resembles breadcrumbs.

Step 4

Beat one egg and add to the flour mixture, mixing to form a dough. Wrap the dough in cling film and chill in the refrigerator for at least 20 minutes.

Step 5

While the dough chills, prepare the filling by finely dicing the pork shoulder and pork belly.

Step 6

In a separate bowl, mix the diced pork with 1 teaspoon of salt, black pepper, and nutmeg until well combined.

Step 7

Remove the dough from the refrigerator and divide it into two pieces, roughly one-third for the lid and two-thirds for the base.

Step 8

Roll out the larger piece of dough between two sheets of parchment paper to fit a pie tin, leaving a little overhang.

Step 9

Press the dough into the pie tin and fill with the pork mixture, packing it tightly.

Step 10

Roll out the remaining dough for the lid, place it over the filling, and crimp the edges to seal. Trim any excess dough.

Step 11

Brush the top of the pie with a beaten egg to glaze.

Step 12

Create a small hole in the center of the pie lid to allow steam to escape.

Step 13

Bake the pie in the preheated oven for 60 minutes, or until golden brown.

Step 14

While the pie bakes, dissolve the gelatin in the chicken broth. After the pie is baked, carefully pour the gelatin mixture into the hole in the top of the pie using a funnel.

Step 15

Allow the pie to cool completely and then refrigerate for at least 4 hours or overnight to set the gelatin.

Step 16

Serve chilled and enjoy this keto-friendly English pork pie!

Nutrition Facts

Serving size	(1320.7g)

Amount per serving	% Daily Value*
Calories	4261.8

Total Fat 362.1g	0%
Saturated Fat 133.5g	0%
Polyunsaturated Fat 0g
Cholesterol 1403.3mg	0%
Sodium 5788.8mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 41.2g	0%
Total Sugars 12.1g
Protein 203.8g	0%

Vitamin D 123IU	0%
Calcium 702.6mg	0%
Iron 18.5mg	0%
Potassium 2593.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.4%

Protein: 18.6%

Carbs: 7.0%