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Keto spinach and goat cheese pie


Pie crust
  • 1¼ cups (5 oz.) almond flour
  • 3 tbsp sesame seeds
  • 1 tbsp ground psyllium husk powder
  • ½ tsp salt
  • 1½ oz. butter
  • 1 egg
Egg batter
  • 5 eggs
  • 1 cup heavy whipping cream or sour cream
  • 1 cup (4 oz.) cheddar cheese, shredded
  • ½ tsp salt and pepper
Spinach and goat cheese filling
  • 7 oz. (6½ cups) baby spinach
  • 1 tbsp butter
  • 1 garlic clove, finely chopped
  • 1 pinch ground nutmeg (optional)
  • ½ tsp salt and pepper
  • 6 oz. goat cheese, sliced


  1. Preheat the oven to 350°F (175°C).
  2. Mix all the ingredients for the pie crust in a food processor or in a bowl with your hands until a dough forms.
  3. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of a 9″ (23 cm) pie pan or springform pan.
  4. Pre-bake the pie crust for 10 minutes or until golden.
  5. Whisk together the eggs, whipping cream, cheese, salt, and pepper.
  6. Add butter to a large frying pan over medium-high heat. Sauté the garlic and spinach until soft. Season with salt and pepper.
  7. Distribute the spinach over the pre-baked pie crust. Pour the egg and cream mixture on top. Top with goat cheese. Bake for 30-40 minutes or until set and the cheese turns golden.
  8. Let the pie rest for at least 15 minutes to set before slicing into it.


You could substitute kale, Swiss chard, or even mustard greens for the spinach.

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