Keto Veggie Rose Pie Recipe

Indulge in the artistry of keto cooking with this Keto Veggie Rose Pie, a dish that’s as visually stunning as it is delicious. Perfect for a special brunch, a fancy dinner party, or whenever you want to impress your guests, this pie combines the rich flavors of mascarpone, basil pesto, and a variety of veggies into a low-carb masterpiece. The vibrant rose design, created with thin strips of zucchini and eggplant, adds a touch of elegance and creativity to your table. Did you know that zucchini and eggplant are not only low in carbs but also packed with vitamins and minerals? This recipe is both a feast for the eyes and a treat for your health.

Keto Veggie Rose Pie

A visually stunning and deliciously low-carb masterpiece perfect for any special occasion.

Ingredients

Crust

• 1 1/2 cups almond flour (or all-purpose gluten-free flour)
• 1 cup grated Parmesan cheese (use the real stuff, not the Kraft shaker)
• 1 large egg
• 2 tablespoons butter

Filling

• 3 medium zucchini (different colors if available)
• 1 large eggplant
• 1 tablespoon fresh lemon juice (bottled works too)
• 1 tablespoon ghee
• Salt and pepper to taste
• 1 cup mascarpone cheese
• 1/2 cup basil pesto (store-bought is fine)
• 1 cup grated Swiss cheese
• 1/3 cup grated Parmesan (use the real stuff)
• 2 large eggs
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. Mix the crust ingredients together in a bowl. This mixture will not be mushy; press it into your pie dish like a graham cracker crust.
3. Bake the crust for about 10-12 minutes, or until the edges are golden. Remove from oven and set aside to cool.
4. Preheat the oven to 400°F (200°C). Slice the zucchini and eggplant into thin strips, ensuring they are of similar width.
5. Lay the vegetable strips on a parchment-lined baking sheet. Drizzle with lemon juice, brush with ghee, and season with salt and pepper.
6. Bake the vegetables for about 15-18 minutes, until they are cooked but not soggy. Remove and let cool.
7. In a bowl, mix the mascarpone, pesto, Swiss cheese, eggs, and additional salt and pepper until well combined. Spoon this mixture into the cooled crust.
8. Reduce the oven temperature to 300°F (150°C).
9. To create the rose pattern, overlap zucchini and eggplant strips slightly and roll them together, starting from the center and working your way out. Place the rolled strips in the center of the pie and arrange additional strips around it, peel side up.
10. Bake for 35-40 minutes, or until set like a cheesecake. Remove from the oven and let cool for 15 minutes.
11. Drizzle with extra virgin olive oil, sprinkle with fresh basil, and serve.

Breakdown of Ingredients and Average Carb Content

• Almond flour: 6g carbs per 1 1/2 cups
• Parmesan cheese: 0.9g carbs per cup
• Eggs: 0.6g carbs per large egg
• Butter: 0g carbs per 2 tablespoons
• Zucchini: 4g carbs per medium zucchini
• Eggplant: 5g carbs per medium eggplant
• Lemon juice: 1.5g carbs per tablespoon
• Ghee: 0g carbs per tablespoon
• Mascarpone cheese: 2g carbs per cup
• Basil pesto: 4g carbs per 1/2 cup
• Swiss cheese: 1g carbs per cup
• Olive oil: 0g carbs per tablespoon

Total carbs per serving (approx. 8 servings): around 6-7g

Conclusion

This Keto Veggie Rose Pie is a true showstopper, combining the beauty of fresh vegetables with the rich flavors of cheese and pesto, all while keeping your carb count low. Perfect for impressing your guests or treating yourself to a gourmet keto meal, this pie is both a feast for the eyes and the taste buds. Enjoy every bite of this low-carb culinary masterpiece!

Credit to sk8tgrl on Reddit