Low Carb Classic Leek Pie

Discover the irresistible charm of this Low Carb Classic Leek Pie, a hearty dish that combines a buttery, grain-free crust with a creamy, cheesy leek filling. Perfect for keto or low-carb lifestyles, this savory pie swaps traditional wheat flour for a blend of almond and coconut flours, creating a crust that's flaky yet packed with healthy nutrients. The leeks, sautéed to tender perfection in olive oil, bring their signature subtle sweetness, while a blend of heavy cream, cheddar cheese, and aromatic spices like thyme and garlic powder adds richness and depth. Quick to prepare with a bake time of under an hour, this wholesome pie is an excellent choice for weeknight dinners or as a flavorful brunch centerpiece. Enjoy each low-carb slice with a crisp side salad or a refreshing dollop of sour cream!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 cups almond flour
• 0.5 cups coconut flour
• 0.25 cup butter, solid
• 2 tablespoons cream cheese, softened
• 1 large egg
• 3 medium leeks
• 1 tablespoon olive oil
• 0.5 cup heavy cream
• 1 cup cheddar cheese, shredded
• 0.5 teaspoon Salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 0.5 teaspoon thyme, dried

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

To prepare the crust, combine the almond flour and coconut flour in a large mixing bowl.

Step 3

Add the solid butter and cream cheese into the flour mixture and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

Step 4

Beat the egg and add it to the flour mixture, stirring until the dough comes together. You may need to knead it lightly with your hands.

Step 5

Press the dough evenly into the bottom and sides of a 9-inch pie pan. Use a fork to poke holes in the bottom to prevent bubbling.

Step 6

Bake the crust in the preheated oven for 10-12 minutes, until it turns a light golden color. Remove from the oven and let cool.

Step 7

While the crust is baking, clean and slice the leeks into thin rings, discarding the dark green tops.

Step 8

In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté until they become tender and translucent, about 8-10 minutes.

Step 9

In a mixing bowl, whisk together the heavy cream, salt, black pepper, garlic powder, and thyme.

Step 10

Once the leeks are cooked, spread them evenly over the cooled pie crust.

Step 11

Pour the cream mixture over the leeks. Sprinkle the shredded cheddar cheese over the top.

Step 12

Return the pie to the oven and bake for an additional 25-30 minutes, until the cheese is bubbly and lightly browned.

Step 13

Allow the pie to cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(903.0g)

Amount per serving	% Daily Value*
Calories	2858.4

Total Fat 238.1g	0%
Saturated Fat 102.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 619.2mg	0%
Sodium 2275.6mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 45.5g	0%
Total Sugars 23.3g
Protein 84.0g	0%

Vitamin D 113.4IU	0%
Calcium 1383.2mg	0%
Iron 17.6mg	0%
Potassium 1242.5mg	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: 72.5%

Protein: 11.4%

Carbs: 16.1%