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Keto Salmon Pie with Almond & Sesame Crust – vegetarian recipe
Stav Kogan

Keto Salmon Pie with Almond & Sesame Crust

A creamy, savory Salmon Pie with a gluten-free, keto-friendly almond and sesame crust. Ready in under an hour, this showstopper is perfect for a comforting dinner or an elegant brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 serving
Calories: 635
Ingredients Method Nutrition

Ingredients
  

  • The Almond & Sesame Crust
  • 0.75 cup (84 g / 2.96 oz) Almond flour
  • 4 tbsp (30 g / 1.06 oz) Coconut flour
  • 4 tbsp (36 g / 1.27 oz) Sesame seeds
  • 1 tbsp (9 g / 0.32 oz) Ground psyllium husk powder
  • 1 tsp (4 g / 0.14 oz) Baking powder
  • 1 pinch Salt
  • 3 tbsp (45 ml) Olive oil
  • 4 tbsp (60 ml) Water
  • 1 large Egg, beaten
  • The Creamy Smoked Salmon Filling
  • 8 oz (227 g) Smoked salmon, roughly chopped
  • 5 oz (142 g) Cream cheese, softened
  • 5 oz (142 g) Cheddar cheese, shredded
  • 1 cup (230 g / 8.1 oz) Keto-friendly mayonnaise
  • 3 large Eggs
  • 2 tbsp (7 g / 0.25 oz) Fresh dill, chopped finely
  • 0.5 tsp (1.2 g / 0.04 oz) Onion powder
  • 0.25 tsp (0.5 g / 0.02 oz) Ground black pepper
  • Room Temperature is Key: For a silky-smooth, lump-free filling, ensure your cream cheese and eggs are at room temperature before mixing. Cold can create a grainy texture.
  • Fresh Herbs Make a Difference: While dried dill works in a pinch, fresh dill adds a bright, aromatic pop that cuts through the richness and pairs perfectly with smoked salmon.

Method
 

  1. Preheat your oven to 350°F (180°C) and ensure your rack is in the center position.
  2. Combine the almond flour, coconut flour, sesame seeds, psyllium husk powder, baking powder, salt, olive oil, water, and the beaten egg in a food processor.
  3. Process the mixture on high until the dough comes together, feels sticky, and forms a unified ball.
  4. Line the bottom of a 10-inch (25-cm) springform pan with parchment paper to prevent sticking.
  5. Transfer the dough to the pan and, using an oiled spatula or your hands, press the mixture evenly across the bottom to form a flat crust.
  6. Bake the crust in the preheated oven for 10 minutes or until it is lightly browned and firm to the touch.
  7. While the crust bakes, whisk together the mayonnaise, 3 eggs, softened cream cheese, onion powder, black pepper, and fresh dill in a large mixing bowl until smooth and well combined.
  8. Remove the pan from the oven and spread the smoked salmon and shredded Cheddar cheese over the pre-baked crust.
  9. Pour the egg and cream mixture over the salmon and cheese, using a spatula to smooth the top and ensure the filling is distributed evenly.
  10. Return the pan to the oven and bake for another 30 minutes, or until the filling is set in the center and the top is golden brown.
  11. Remove the Salmon Pie from the oven and let it cool in the pan for at least 8 minutes before slicing to allow the filling to firm up for the perfect slice.
  12. Don't Skip the Par-Bake: Blind baking the crust for 10 minutes is crucial. This step prevents a soggy bottom by creating a firm, crisp base for the moist filling.
  13. Let It Set Before Slicing: It's tempting to dig in right away, but letting the pie rest for at least 8-10 minutes is essential. This allows the custard to firm up, ensuring clean, beautiful slices.

Nutrition

Calories: 635kcalCarbohydrates: 18.5gProtein: 19.4gFat: 54.1g

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