Forget everything you thought you knew about low-carb baking! This Savory Pork and Egg Pie delivers a knockout punch of flavor, all wrapped in a surprisingly tender and flaky coconut flour crust. It’s the ultimate comfort food, packed with juicy pork, crispy bacon, and rich, cheesy eggs. Whether you’re serving it for a hearty brunch or a satisfying dinner, this pie is a guaranteed crowd-pleaser that proves you don’t need carbs to enjoy a classic.
Ingredients
• For the Low-Carb Coconut Flour Crust
• 1 cup / 120g coconut flour
• 2 large eggs
• 1/2 cup / 113g cold butter, diced
• 1 tbsp / 15ml extra virgin olive oil
• 1/4 tsp salt
• For the Pork and Egg Filling
• 1 pre-baked Low-Carb Pie Crust
• 6 large slices unsmoked bacon, chopped
• 12-13 oz / 350g diced pork loin
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1/2 cup / 113g full-fat cream cheese, softened
• 1 cup / 113g grated cheddar cheese
• 1/4 cup / 25g freshly chopped spring onion
• 2 tbsp / 30g lard or bacon fat
• 1/2 tsp salt
• Freshly ground black pepper, to taste
Instructions
1. First, make the crust. Preheat your oven to 400°F / 200°C. In a food processor, combine the coconut flour and salt. Add the eggs, olive oil, and cold, diced butter.
2. Pulse the mixture until it resembles coarse crumbs. Do not overmix.
3. Lightly grease a 9-inch pie plate. Press the crumbly dough evenly into the bottom and up the sides of the plate to form the crust.
4. Dock the bottom of the crust with a fork. Place a piece of parchment paper over the crust and fill with pie weights or dried beans.
5. Blind bake for 10-12 minutes. Carefully remove the parchment and weights, then set the crust aside to cool while you prepare the filling.
6. To prepare the filling, melt the lard in a large skillet over medium heat. Add the chopped red onion and minced garlic, and sauté for 5-7 minutes until softened.
7. Add the chopped bacon to the skillet and cook until it begins to crisp. Add the diced pork loin, season with salt and pepper, and cook until browned on all sides.
8. Remove the skillet from the heat and let the meat mixture cool slightly. Stir in the softened cream cheese until well combined.
9. In a separate large bowl, whisk the 4 eggs. Stir in the grated cheddar cheese and chopped spring onions.
10. Add the meat and cream cheese mixture to the egg bowl and mix thoroughly until everything is combined.
11. Pour the filling evenly into your pre-baked pie crust.
12. Place the pie in the oven and bake at 400°F / 200°C for 25 minutes, or until the center is set and the top is golden brown.
13. Let the pie rest for at least 10 minutes before slicing and serving. This allows the filling to set properly.
Nutritional Information
• The following values are for one slice (1/8th) of the pie crust only
• Calories: 165
• Total Fat: 14.5g
• Carbohydrates: 4.5g
• Fiber: 2.5g
• Net Carbs: 2g
• Protein: 4g
• Please remember to account for the nutritional values of the filling.
Pro Tips
• For the flakiest crust, ensure your butter is very cold when you dice it and add it to the flour mixture.
• Don’t overmix the crust dough. Pulse just until it forms coarse crumbs to keep it tender, not tough.
• If the top of your pie browns too quickly during baking, loosely tent it with aluminum foil for the remaining time.
• This pie is delicious served warm but also holds up beautifully when chilled, making it a perfect make-ahead meal for breakfast or lunch.
FAQ
Q: Is this Savory Pork and Egg Pie keto-friendly
A: Yes, this pie is designed to be keto-friendly. It uses a coconut flour crust and is filled with high-fat, low-carb ingredients like pork, bacon, eggs, and cheese, making it a perfect fit for a ketogenic diet.
Q: Can I make this pork pie ahead of time
A: Absolutely. As noted in the pro tips, this pie holds up beautifully when chilled, making it a perfect make-ahead meal for breakfast or lunch. Simply store it covered in the refrigerator.
Q: Why is my coconut flour crust so crumbly
A: It’s normal for this coconut flour dough to resemble coarse crumbs. This is the correct texture. You don’t roll it out; instead, you press the crumbly mixture into the pie plate to form the crust, which will become tender and flaky after baking.
Q: Can I use a different flour for the low-carb crust
A: This recipe is specifically developed for coconut flour, which is highly absorbent and unique. Substituting other flours like almond flour would require significant adjustments to the liquid and fat ratios and is not recommended without modifying the recipe.
