Taco Pie – Dairy free, Keto, Paleo
Sometimes when you’re the only person eating a Keto or paleo diet you need to cook for yourself. Often times with my family meals I end up making something different for my family and myself. Although I have doubled this recipe to feed more people, this taco pie is still perfectly portioned for one or two people.
Using the same taco seasoned ground turkey that my family ate as “taco in a bag” I made myself a little taco pie. My 8 year old daughter tried this recipe and gave me her approval as well.
I adapted this recipe from my microwave mug bread recipe. Since I do a dairy free Keto, nutritional yeast come in handy when I’m craving something “cheesy” but don’t want to deal with the inflammation that dairy causes in joints.
6 oz ground turkey, seasoned with taco seasoning.
28 ml coconut milk I use this
32 g nutritional yeast I use this
8 g coconut flour I use this
30 g chopped broccoli
30 ml chicken broth or water
½ tsp ground mustard
½ tsp sunny Paris seasoning I use this
¼ tsp onion powder
¼ tsp garlic powder
Salt and pepper to taste
Pre-heat the oven to 350 degrees.
Grease an oven safe dish with coconut oil. I use a glass round Pyrex dish.
Place a layer of taco seasoned ground turkey on the bottom of the dish. Layer the chopped broccoli on top of the ground turkey.
In a separate bowl beat the egg. Add the coconut milk and chicken broth and beat until combined. Add the dry ingredients and seasonings to taste.
Pour the egg mixture over the broccoli layer and spread it around so that it covers the top of the pie.
Bake in the oven for 25-30 minutes or until the top layer has hardened and browned on the sides.
Serve with avocado for some extra healthy fats.