My family is nerdy enough to look forward to 3/14 every year since it’s π day, which they celebrate as pie day.

When I surveyed them for their favorite low carb pies, here were the results.

David loves the key lime cream pie. He doesn’t love most pie crusts, but the macadamia nuts in this one make the crust a favorite. Grace loves the strawberry pie. She has been known to scoop out the filling, leaving the crust behind! Jonathan’s favorite pie is savory. He helped me make theChicken Pot Pie once, and it’s been his favorite ever since. I tend to use only half of the biscuit recipe because it’s truly the filling we all love best.

Keto Strawberry Cream Pie (from Crazy Busy Keto)
Makes 8 servings

Strawberry season is just around the corner which is another reason I wanted to share this favorite. Besides that, it comes together really fast with simple ingredients that most of us have on hand.

Crust:
4 tablespoons melted butter
2/3 cup almond flour
1/3 cup oat fiber
1/3 cup sweetener
1 teaspoon vanilla extract
1/4 teaspoon salt
10 drops liquid sweetener

Mix week and press into 10 inch pie plate to form crust. Press up the sides and across the bottom evenly

For the filling.
1 1/2 cup heavy cream
8 ounces cream cheese, room temp
1/2 cup powdered sweetener
1 teaspoon vanilla extract
1 teaspoon strawberry extract (optional)
1 cup sliced strawberries

In a large bowl, whip cream with a hand mixer. When it begins to thicken, add powdered sweetener and extracts. Add cream cheese in small chunks. Continue to use the hand mixer until smooth. Add the strawberries, using the hand mixer to blend them in. Mine had small pieces of strawberries when I stopped mixing. 

Smooth filling into a prepared crust and refrigerate for 3 to 4 hours before serving.

Keto Private Island Key Lime Pie (from Keto Gatherings)
Makes 8 servings

The crust is crisp and dreamy. If you can’t be soaking up the sun on your own private island, savoring these flavors is the next best thing.

Crust
8 tablespoons butter, softened
½ cup granulated sweetener
½ cup crushed macadamia nuts
½ cup almond flour
1/3 cup oat fiber
1 tsp vanilla extract

Filling
½ cup butter
½ cup powdered granulated Sweetener
½ cup key lime juice
¼ cup lime zest
6 egg yolks
1 ½ cups heavy cream
1 tsp vanilla extract
4 drops liquid sweetener

Mix all of the ingredients for the crust until a dough forms. A food processor works well, but you can also mix it by hand. Press the crust into a 10 inch glass pie pan. Be sure to press the crust up the sides. Bake the crust at 350 degrees for 12 to 14 minutes until just lightly browned. Set aside to cool. In a heavy saucepan, melt the butter on low heat. Whisk in the sweetener, lime juice, and zest. When dissolved, whisk in egg yolks. Keep heat low and whisk constantly until the mixture starts to thicken. When it is thickened, remove from heat and strain the mixture to remove the lime zest. Refrigerate until cooled.

In a large bowl, use a hand mixer or stand mixer to whip the heavy cream. As it begins to thicken add the extract and sweetener and continue whipping until thick and creamy. Gently fold the whipped cream mixture into the chilled lime mixture. Mix lightly so that it remains fluffy. Use a spatula to fill the crust with the pie filling and to smooth it edge to edge. Let chill for at least an hour before serving. Garnish with lime slices, lime zest, or additional whipped cream.

Low Carb Chicken Pot Pie
Makes 6 servings

Chicken Pot Pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet.  This recipe was a labor of love for my son who specifically asked me to make chicken pot pie.  He’s a picky eater, so when he enjoyed this recipe, I knew it was worth sharing!

The biscuit topping for this recipe is also a shining star.  It makes a delicious breakfast sandwich if you bake the dough in a muffin pan or as drop biscuits on a parchment lined baking pan.  It’s as close to a Southern style biscuit as you can get without the carbs.

Chicken Pot Pie is the coziest of comfort foods and not something you would expect to eat on a ketogenic diet. This recipe was a labor of love for my son who specifically asked me to make chicken pot pie. He’s a picky eater, so when he enjoyed this recipe, I knew it was worth sharing!

The biscuit topping for this recipe is also a shining star. It makes a delicious breakfast sandwich if you bake the dough in a muffin pan or as drop biscuits on a parchment lined baking pan. It’s as close to a Southern style biscuit as you can get without the carbs.

1/3 cup chopped onion
1/3 cup chopped carrots
1/2 cup chopped broccoli stems (avoid the florets for texture)
3/4 cup chopped cauliflower
1 cup chopped zucchini
1 can green beans, drained
2 stalks chopped celery
1/3 cup mushrooms, sliced
3 tablespoons butter
2 cups chicken bone broth
4 ounces cream cheese
1/2 cup heavy cream
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Bell’s poultry seasoning
3 cups of cooked chicken
1/2 tsp glucomannan or xanthan gum (optional thickener)

One batch of Bell’s Biscuits recipe (see below)

Sauté the vegetables (first 8 ingredients) in butter in a large cast iron skillet (or in an oven safe casserole dish) until the vegetables are tender. When the vegetables are just tender, add the chicken broth. Simmer until the bone broth is reduced (about 10 minutes). Add cream cheese and heavy cream and stir until the cream cheese is melted and creamy. Simmer until the sauce is thickened, about 5 minutes. Add the remaining seasonings and mix well. Sprinkle in the glucomannan or xanthan gum if desired. The sauce will be thicker if you add either of these ingredients. Last, add the chicken and mix into the vegetables and sauce.

While the chicken pot pie filling is simmering on low heat, prepare the biscuit recipe. Once the filling is ready, drop the biscuit dough on top of the pot pie filling, covering the filling. Bake the dish at 350 to 375 degrees for about 25-28 minutes or until the biscuits are browned and not doughy underneath.

Bell’s Biscuits recipe (Bonus Recipe)

10 egg whites
2 1/2 cups fine almond flour
4 tablespoons oat fiber (or 2 1/2 tablespoons coconut flour)
1/2 cup shredded mozzarella
2 teaspoons baking powder
1/2 teaspoon xanthan gum (can omit)
1 teaspoon salt
6 tablespoons butter

Use a hand mixer to beat the egg whites until frothy, but not stiff. Add in almond flour, oat fiber, mozzarella cheese, baking powder, xanthan gum, salt, and mix well with the hand mixer. Add in butter and beat with the hand mixer until well blended. Use the batter to top the chicken pot pie filling.

If you really want to make this decadent add one cup of cheddar cheese and 1/3 cup chopped bacon to the biscuit dough before dropping it onto the pot pie filling. Enjoy!

Keto Quick Tip: Use half of the biscuit dough to top the chicken pot pie and the other half to make six southern-style biscuits for a quick breakfast sandwich.