Low-Carb Chicken Curry Pie

16 64 430
Ingredients Minutes Calories
Prep Cook Servings
24 min 40 min 9
Low-Carb Chicken Curry Pie
Health Rating


3/4 cup Almond flour/meal, Bob's Red Mill
4 tbsp Sesame seeds
4 tbsp Coconut flour
1 tbsp (level) Psyllium seed husk
1 tsp Baking powder
1 pinch Sea salt
3 tbsp Extra virgin olive oil (or coconut oil)
4 medium egg Egg
4 tbsp Water
304 gm Chicken, cooked (purchase cooked rotisserie chicken - organic if possible)
1 cup Mayonnaise
1/2 medium pepper(s) Green bell pepper (finely chopped)
1 tsp Curry powder
1/2 tsp Paprika
1/2 tsp Onion powder
1/4 tsp Black pepper


1. Preheat the oven to 350°F (175°C).

2. Put the flours, sesame seeds, psyllium, baking powder, salt, olive oil, coconut oil, 1 egg and water into a food processor for a few minutes until the dough firms up to a ball. If you don’t have a food processor, you can also mix the dough with a fork.

3. Attach a piece of parchment paper to a spring form, no larger than 10 inches (23 cm) in diameter, to make it easer to remove the pie when it’s done.

4. Spread out the dough into the form. Use an oiled spatula or fingers. Pre-bake the crust for 10–15 minutes.

5. Mix together all other ingredients and fill the pie crust. Bake for 35–40 minutes or until the pie has turned a nice colour.

6. Let cool and serve with salad and a dressing.



are a great source of protein and contain some important B vitamins! 


Nutrition Facts

Per Portion

Calories 430
Calories from fat 348
Calories from saturated fat 67
Total Fat 39 g
Saturated Fat 7.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 13.1 g
Monounsaturated Fat 11.6 g
Cholesterol 114 mg
Sodium 267 mg
Potassium 158 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.5 g
Sugars 1.2 g
Protein 14.8 g

Dietary servings

Per Portion

Meat 0.5
Meat Alternative 0.7
Vegetables 0.1

Energy sources

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