Keto Pepperoni Pie
This Keto Pepperoni Pie is loosely inspired by a decade old recipe from the Pillsbury Dough company. I avoid flour dough mostly, however I liked the idea of pepperoni and quiche coming together for a family dinner. SoI came up with this version….and we love it.
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The Dish or Pan
The picture shown of my Keto Pepperoni Pie is made in a deep fluted tart pan. However, not everyone has a deep tart pan in their kitchen. Please know that this recipe can be made in a large pie dish. I would recommend 9.5″ just to be sure the entire filling will fit in the dish without overflowing.
I use my standard savory simple quiche/pie crust recipe to start. This crust is buttery and flaky, which adds great texture to this recipe overall. Oat fiber is called out in this recipe because it adds texture.
If you would like to sub out the oat fiber you can use either psyllium husk or coconut flour. Both of these ingredients are equally fibrous as well as delicious. However, if you sub the coconut flour you may have the tiniest flavor difference.
Slice the pepperoni into ribbons for this Keto Pepperoni Pie. I like to do this to help distribute the flavor throughout the pie. You can leave the pepperoni whole if they are the smaller size.
Mozzarella cheese is used in this recipe as it’s mild and a usual choice for pizza. The flavor goes well with pepperoni and gives this recipe a pizza flavor.
Eggs and cream are whisked together until fully combined. Salt and pepper the cream mixture for flavor. Remember that the pepperoni is highly salted, so season to your our liking. You can always add more salt later if you like.
Once the crust has been baked and slightly cooled its time to assemble the Keto Pepperoni Pie. Sprinkle the bottom of the crust with 1 cup of the cheese. Then top the cheese with the pepperoni. I like to save a few strips of the pepperoni for the top, but that’s not necessary.
Next pour the egg and cream mixture over the pepperoni and top with the remaining 1/2 cup of mozzarella cheese.
Every oven is a little different, so it’s important to be in tune with how your oven runs/bakes. Bake time will also depend slightly on what pan/dish you use. A deeper pan will need more bake time. A wider dish will yield a less deep filling pie.
Preheat your oven to 350* and carefully transfer your Keto Pepperoni Pie to the oven. Bake your pie for 35 minutes and then check it. The center of the pie should be set and the top slightly browned. You may need to bake your pie for up to an additional 10 minutes.
For a little extra browning of the top cheese I like to broil at the end for 1-2 minutes.
Serve & Storage
Let the Keto Pepperoni Pie rest for at least 10 minutes before removing outer rim of tart pan if using. Once the dish has slightly cooled you may slice and serve.
You can either store the entire pie or slice and store in an airtight container your fridge. If you will be freezing leftovers I suggest slicing into individual pieces and then storing in an airtight container.
From frozen, place the frozen leftover slices in the fridge to thaw. Or pack a frozen slice in a lunch box to thaw within a few hours for work.
I thoroughly enjoy eating this dish cold and straight from the fridge. However, I also like to reheat my Keto Pepperoni Pie in the microwave for 1-3 minutes for a hot meal.
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- 1 ½ cup almond flour
- ¼ cup butter salted
- ½ tsp salt
- ½ tsp garlic powder
- 2 tbsp oat fiber (psyllium husk or coconut flour can be subbed)
- 4 large eggs
- 1 cup heavy cream
- ½ tsp salt
- 1/4 tsp black pepper
- 1/2 cup pepperoni slices chopped
- 1 1/2 cup mozzarella cheese
- Preheat oven to 350*. In a bowl toss together the almond flour, oat fiber, salt, and garlic powder. Melt butter in microwave safe dish. Pour melted butter over almond flour mixture. With a fork, mix all together.
- In a round dish or tart pan (9.5" wide at least) a press the mixture evenly into the bottom of the dish/pan and up the sides. Use the bottom of a flat glass or your hands to smooth and evenly distribute your crust while cleanly finishing the top edge of the dish.
- Place the crust in a 350* oven for 10. Once cooked set the crust aside to slightly cool.
- While the crust is baking chop the pepperoni.
- In a large bowl combine eggs, cream, salt and pepper. Whisk together the eggs and cream until fully combined (about 1 minute).
- In the cooled pie crust add in 1 cup of the mozzarella cheese.Then place the chopped pepperoni over the cheese. Then gently pour the egg mixture over the top of the pepperoni and cheese. Sprinkle the remaining mozzarella cheese on top.
- Carefully place quiche dish on lower rack in 350* oven for 35 minutes. Check the center of the quiche and you made need up to an additional 10 or so minutes.
- Remove from oven when the center is set and let cool. Serve with a gorgeous side salad for a lovely meal.
- This pie is great for a family dinner, a brunch, breakfast or really anytime.
- *** The size of your tin or baking dish matters. If you use a small pie dish you may have too much of the egg mixture filling. You can use any size tin you like, just adjust your baking time (deeper dish requires a little more time to cook the center…and a larger deeper dish will be closer to my time line originally stated in the recipe.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.