Ingredients:
Crust:
- 1 ½ cups almond flour
- ½ cup shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 large egg
- 1/4 tsp salt
Filling:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (make sure it’s low-carb or homemade)
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (optional, ensure they are drained)
- 1/4 cup chopped jalapeños (optional, for spice)
Toppings (optional):
- Sour cream
- Avocado slices or guacamole
- Sliced black olives
- Chopped green onions
- Fresh cilantro
Instructions:
1. Preheat the oven:
- Preheat your oven to 375°F (190°C).
2. Make the crust:
- In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for about 1 minute or until the cheese is melted. Stir until smooth.
- Add almond flour, egg, and salt to the melted cheese mixture. Mix until a dough forms.
- Press the dough into a greased 9-inch pie pan to form an even crust. Poke a few holes in the crust with a fork to prevent bubbling.
- Bake the crust in the preheated oven for about 10-12 minutes, or until lightly golden.
3. Prepare the filling:
- While the crust is baking, cook the ground beef and chopped onion in a skillet over medium heat until the beef is browned and the onion is soft. Drain any excess grease.
- Add minced garlic and cook for an additional 1-2 minutes.
- Stir in the taco seasoning and water. Simmer for about 5 minutes, or until the mixture thickens.
4. Assemble the pie:
- Once the crust is ready, spread the ground beef mixture evenly over the crust.
- Top with shredded cheddar cheese and diced tomatoes (if using).
5. Bake:
- Return the pie to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Allow the pie to cool slightly before slicing. Top with your favorite keto-friendly toppings like sour cream, avocado, olives, green onions, or cilantro.
