It’s not a pretty low-carb cheeseburger pie but it’s delicious and quick to make. As I continue to explore low-carb and low-glycemic cooking, I’m constantly drawn back to childhood dishes. Comfort food (i.e. full of carbs).
Unfortunately, these childhood comfort food dishes are the exact opposite of what I should be making. So I decided to take the ‘Impossible Cheeseburger Pie’ (you know, the one from Bisquick) and to make it fit my needs. And, I think it came out even better with a few new additions.
Rethinking the Impossible Cheeseburger Pie
The typical base of the cheeseburger pie is Bisquick, eggs, milk poured over ground beef and cheese. Since the mix contains rising agents, it puffs up to form a crust, essentially a quiche of sorts.
I replaced Bisquick with almond flour and coconut flour along with the addition of baking powder. And, to give the low-carb cheeseburger pie more flavor, I also added chopped dill pickles and fresh tomatoes. The result tasted exactly like a cheeseburger. And, instead of french fries, try adding a healthier option like sesame green beans.
Low-Carb Cheeseburger Pie
- 1 lb ground beef
- 1 onion (diced)
- 2 cups shredded cheddar cheese
- 1/2 cup dill pickles (diced)
- 1/2 cup cherry tomatoes (cut in half)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 egg, beaten
- 1 tsp baking powder
- Pre-heat oven to 400F.
- Heat a cast iron skillet over medium-high heat. Add ground beef and onion. Fry until meat is brown and slightly caramelized.
- Drain ground beef mixture if needed and add to a 9-10 inch pie plate.
- Sprinkle dill pickles and tomatoes evenly over the beef mixture and then sprinkle cheese over the top.
- In a small mixing bowl, beat together the almond flour, coconut flour, milk, salt, black pepper, baking powder, and eggs.
- Pour the liquid mixture evenly over the top of the pie plate mixture. If the liquid isn't reaching the bottom of the pan, use a fork to lightly mix the ingredients in the pan so that the batter penetrates the layers.
- Place pie plate into the oven and bake for 30 minutes. Allow to cool for 10 minutes before serving.
Low-Carb Savory Pie Results
I’m not gonna lie. This low-carb cheeseburger pie made my day. I’ll admit that I was hesitant to add the dill pickles fearing they would sour my creation. However, they didn’t and they instead helped cut through the heaviness of ground beef and cheese. The pickles also gave the pie that cheeseburger flavor (at least it did for me, since I love pickles on my burgers). Feel free to omit if they’re not to your liking.
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