Meat pie with spinach
Ground beef and eggs add protein, while the cheese-based almond flour crust brings fats and a firm keto texture. Spinach adds fiber and keeps the filling juicy without many carbs.
Melt the mascarpone (100 g) over a water bath, add grated mozzarella (250 g), and heat while stirring until the cheese mixture becomes stretchy and smooth.
In a separate bowl, mix almond flour (130 g), xanthan gum (6 g), starch-free baking powder (4 g), salt, and black pepper to taste. Add the eggs (150 g), reserving a little yolk for brushing, then knead the dough and combine it with the warm cheese mixture.
Heat the ghee (20 g), fry the ground beef (400 g) for about 5 minutes, then add the spinach (100 g) and cook for another 5 minutes, until the greens wilt.
Divide the dough into two parts and roll each one between sheets of parchment. Line a 24 cm baking pan with paper, place the bottom dough layer, spread the meat filling, and cover with the second dough layer. Brush the top with the reserved yolk.
Bake the pie at 180°C for about 35 minutes, until the top is golden and the crust is fully cooked. Let it settle briefly before slicing.
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