Keto Mini Pies with Baked Pork and Cheese
Mozzarella, cream cheese, egg and almond flour make the dough higher in protein and fat without regular wheat flour. Baked pork, bacon, camembert and sun-dried tomatoes create a filling keto snack.
For the dough
Warm the cream cheese (50 g) in a water bath or microwave, add grated mozzarella (190 g), and melt while stirring until smooth.
Mix almond flour (100 g), psyllium (10 g), dried basil (1 g), and dried garlic (2 g). Add the egg (50 g), knead a firm dough, then work in the warm cheese mixture. Wrap the dough and refrigerate for 20 minutes.
For the filling
Dice the baked pork (80 g), camembert (50 g), red onion (30 g), bacon (60 g), and sun-dried tomatoes (60 g).
Assembly
Divide the dough into 9 pieces. Flatten each piece, add filling to the center, and pinch the edges closed. Small tartlet molds can help with shaping.
Bake the mini pies at 180°C for about 25 minutes, until golden.
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