Flourless Egg White Keto Pie Crust | Carnivore | 4 Ingredients | 0.5g Carbs | Easy Recipe

[@chrysanthisyn1]

I made finally this pie!!!Thank you a lot for the recipe!The filling was with 2 eggplants, goat feta cheese and a half pepper. I had the vegetables in a non-stick pan and after they were melted I blended them with the feta. That was the filling. Once again Thank you and Merry Christmas 🎄

[@CookwithMel1]

Oh that sounds like a delicious filling. I'm so happy you enjoyed it and Merry hristmas to you and your family 😊😊😊

[@StevePerryisthebest]

*Awwwwwwww* 🥰 🥰 , this looks soooooo delicious, my dear friend, Mel 😋 😋 😋, can't wait for the videos for the different fillings 😁😁😁😇☺️😘😘!! ☀️☀️☀️🌞🌞🌞 greetings aaaand a BIG BIG HUG from Germany, Ela 🤗

[@CookwithMel1]

BIG HUGS TO YOU ELA! Thanks so much ❤️

[@MariannaKatz17]

Thanks so much! This worked really well for a Chicago style "pizza". Can't wait to use it for the holidays!

[@CookwithMel1]

Oh my days... you made pizza with this? I'm blown away ❤️

[@MariannaKatz17]

@@CookwithMel1 Yes, deep dish. Worked out really well. So well, no one noticed it wasn't a flour dough.

[@CookwithMel1]

🥰👏👏👏 That's Amazing 👏👏👏🥰

[@claremorley9845]

👍🏻yummy 😋 pie!! 🥧

[@CookwithMel1]

Yay! 😋😋😋

[@suhasalameh2145]

That looks wow! Yummmmmm!

[@CookwithMel1]

Thanks so much Suha :)))

[@judithlund4346]

Another great use for your fabulous cheese dough ……….. really don’t need to make another dough … ever ….so many uses for this one. Love it!!💗💖

[@CookwithMel1]

Thanks Judith ❤️ I think so too 😊

[@juliedavitt1371]

Oh I will try that!

[@CookwithMel1]

I hope you enjoy it Julie ❤️

[@ruthlopez6083]

Thanks for your recipe

[@CookwithMel1]

You're welcome Ruth 😊

[@marinaridley4186]

Thank you kind lady

[@CookwithMel1]

You're welcome, thanks so much ❤️

[@brendanward2991]

It looks melicious!

[@CookwithMel1]

Haha I love the play on words. Thanks so much ❤️

[@goodnewsketo178]

AMAZING!! GENIUS!! SPECTACULAR!! You go girl!! 💃💃 Love ya! ❤️💙💜 ~Lana

[@CookwithMel1]

Thank you my lovely 😍 👌 👍 ❤

[@hyrunnisa997]

I love that this is nut and seed free. You have really great recipes!

[@CookwithMel1]

Thanks so much ❤️

[@mrs.henderson7602]

Hi Mel & Cris. Another good recipes. So yummy 😋 looking.

[@CookwithMel1]

Thanks Mrs H. ❤️

[@Tekukuno]

I made this last night as a beef and mushroom pie. Super delicious and so easy. Next up is quiche.

[@CookwithMel1]

Yummy 😋 😋 😋

[@Tekukuno]

Wow! What a nice meal option. Looks delicious. Thank you.

[@CookwithMel1]

You're welcome. Thanks ❤️

[@haydeefernandez3770]

Gracias gracias gracias🤗😘

[@CookwithMel1]

LOL De nada X 3 :))))

[@michaelrosenau4717]

I love all the flourless egg whites recipes you have created. I might even try this in my pie maker at some point too.

[@CookwithMel1]

Nice Michael. Thanks so much ❤️

[@Paula-po9kx]

Thank you Mel. Looks delicious as always, you have the best recipes.

[@CookwithMel1]

Thanks so much Paula 😊

[@Carol32547]

You have such pretty hair. Your recipie looks great!

[@CookwithMel1]

Many thanks Carol ❤❤❤

[@sonnygirl8358]

thanks so much. it looks amazing

[@CookwithMel1]

You're welcome and thank you as well ❤️

[@texasgina]

Nice

[@CookwithMel1]

Thanks Gina ❤️

[@texasgina]

@@CookwithMel1 I’m definitely gonna have to try this one

[@CookwithMel1]

@@texasgina Would be curious to know if you liked it 💗

[@suzannakoizumi8605]

Thank you.

[@CookwithMel1]

You're welcome 😊

[@ellenfrank2701]

O my gosh we have a very cold front here raining 🌧 will go on for at least 2 weeks this crust recipe will come in handy mmm so yum I love your pie 🥧😘❤️

[@CookwithMel1]

Thanks so much Miss Ellie ❤️ 😘 💓

[@festussmom6364]

This looks divine! 💋🧚🏻‍♀️❤️🇺🇸

[@CookwithMel1]

Thanks so much 😘😘😘

[@bethwood765]

Thanks for the recipe! My husband and I have been missing pie crusts and I will be using this to make a tomato pie (lots of cheddar and nice tomatoes-salted and drained of course). My favorite summer indulgence for really hot and humid days. The chicken and mushroom filling looks delicious and I can’t wait to see that too!!! Love your channel and recipes!!! ❤️😻❤️

[@CookwithMel1]

Aww thanks so much Beth. I hope you both enjoy it. You tomato filling sounds so good too!

[@veroniqueluisetti647]

Hello from south of France

[@CookwithMel1]

Hello, it's great to meet you :)))

[@prettyricky9147]

Genius 👌🏽

[@CookwithMel1]

Thanks so much :)))

[@markchilluffo9638]

Your the go to keto Queen 👍👍

[@CookwithMel1]

Thank you Mark 😊 ❤❤❤

[@magalyrodriguez9468]

Thx for the recipe, it looks just great! Gonna 😋😋😋😋😋 try it soon! Just a question: what kind of cheese do you used! 👍👍👍👍👍👏👏👏👏👏❤️❤️❤️❤️❤️

[@CookwithMel1]

Thanks so much. I use parmesan or pecorino. There are a couple of links in the description box of the cheese I recommend :)))

[@magalyrodriguez9468]

@@CookwithMel1 Thx a lot for your reply 💐❤️👍

[@CookwithMel1]

@@magalyrodriguez9468 you're welcome 😊

[@judysbakeryandtestkitchen1654]

Thank you ever so much for showing an option without cheese. I hope it works with agar agar!

[@CookwithMel1]

Hello and thanks. Yes it's been tested a while ago by someone who is Vegan...thanks Judy 😍😍

[@judysbakeryandtestkitchen1654]

@@CookwithMel1 If that happens, male, can you find out how much agar agar they used? I did three tests trying to figure out tortillas by maria Emerick. In the process, I ruin the frypan and a silicone face sheet. So any information like that would help. Of course, you would say that you didn’t test it with somebody else was successful with it

[@CookwithMel1]

@@judysbakeryandtestkitchen1654 hello again. I had a look and I found the person. The comment is on the Pasta 2.0 recipe. A lady named Liv asked the question 6 months ago and then a lady named Diane said she tried it and it was great. Someone then asked Diane for more details but she didn't respond :((

[@judysbakeryandtestkitchen1654]

@@CookwithMel1 I will also check the post and see if I can contact her. Unlike the package says, it’s really not a one for one substitution

[@CookwithMel1]

@@judysbakeryandtestkitchen1654 I hope she answers :)

[@StayCoolKeto]

*Youve don't it again!!! this pie looks well good! Ive done some keto pastry before but not too much, this makes me think i should do some again! the pie looks well good! Just send me the whole one for my snack! lol*

[@CookwithMel1]

Sending in the mail...thanks Andy :)))

[@margaretchayka6878]

I'll try this with some hand-pies, chicken and broccoli and Jamaican patty filling. Seems less troublesome than fathead dough.

[@CookwithMel1]

Thanks so much. I hope you enjoy it ❤️

[@sherylldupuis6323]

Hi Mel. Omg. I was just thinking of a meat pie ( tortiere). And poof. Magic. Here is a pie. Hahahaah 🤣🤣🤣 You re my hero Mel. Your pie looks delish. Wow. TY. I am definately gonna have me a pie. Lol. Have a great day .. hugs ❤️🇨🇦

[@CookwithMel1]

Oh Sheryll... I just had a look at a tortiere recipe and it looks fab. I will try to include a keto version in the pie fillings video. Thanks and have a great day too xoxo

[@sherylldupuis6323]

@@CookwithMel1 OH. Yeah Mel. Thats awesome. Thank you so much. Hugs 💞❤️

[@CookwithMel1]

@@sherylldupuis6323 yay I love trying out new meals so thanks very much 😍😍😍

[@lauraa2877]

Hi Mel, this recipe looks fantastic! 😋 You have such an interesting accent and exotic beauty, I always wonder what your ethnic background is? I have medium skin tone, curly dark hair and blue eyes as well, people always ask me the same 😆 Thank you kindly for all of your healthy, creative recipe videos. God bless

[@CookwithMel1]

You're so welcome Laura ❤ Thanks so much a little about me. My accent is South African/New Zealand mix. Ethnicity is very mixed as well. On my mother's side it's French and Griqua which is a small indigenous tribe in South Africa and on my Dads side it's German and Black South African. That was alot of typing haha. Thanks...I wonder if we look related...

[@lauraa2877]

@@CookwithMel1 You definitely are an exotic mix of very beautiful ethnicities! My son was watching one of your videos with me and he commented that we could be sisters, so I guess we do look related. I am a mix of Spanish and Armenian on my dad's side and German and Norwegian on my moms side. Amazing how there are so many similarities of features across the globe.

[@Anne--Marie]

This would probably be wonderful in a tomato pie!

[@CookwithMel1]

Yes you're right. I'm going to do a beef cheese and tomato filling but I'm not sure if it's similar to what you had in mind.

[@KetoCraftKitchen]

How’s the flavor of this crust? Would it work with both sweet and savory fillings? 🤔 I’m sure it’s awesome with both, thanks for sharing the recipe!👌

[@CookwithMel1]

Hello, to me it tastes plain like pie dough lol. Trying it sweet would be my next experiment. Thanks Paul.

[@stevehughes275]

I loving the no flour recipes as I need to keep carbs as low as possible . Thanks ❤

[@CookwithMel1]

@@stevehughes275 thanks!! I will keep my experimenting hat on 😊😊😊

[@bonniesherwood3251]

This looks so good! Do you have a recipe for the chicken filling also. I used to make a chicken pie with cream of chicken soup, so obviously I need to change my ways!! Thanks so much!

[@CookwithMel1]

Thank you Bonnie. Yes I do...it will be released later this week :))

[@bonniesherwood3251]

@@CookwithMel1 thanks, you are great!

[@Paula-po9kx]

That’s exactly how I used to make with chicken or turkey cream of chicken soup and frozen vegetables. My kids loved it.

[@dorotheabonekamp7416]

The dough look thin and yammy

[@CookwithMel1]

Baie Dankie Dorothea xoxo

[@judelbugsrutter6727]

Just checking as im a bit concerned... Is the 'powdered' cheese in the fridge section or the pantry section of the supermarket? ie the parmasn cheese or is it the cold cheese which you can blitz to mike it fine?

[@CookwithMel1]

It's the first one 😊

[@veronicap6320]

Hi. Love your videos. How big a pie dish is that. I have both 9 and 10 inch dishes. Also, what cheeses work best? Thanks!

[@CookwithMel1]

Thanks so much Veronica ❤️ The base of mine is 8"...I would use you 9" People love using the Kraft Parmesan cheese: www.coles.com.au/product/kraft-grated-parmesan-cheese-cannister-250g-144827?uztq=46abcbb7e16253b0cdc3e6c5bbe6a3f0&cid=col_cpc_Generic%7CColesSupermarkets%7CPMAX%7CDairyEggs&Meals%7CAustralia%7CBroad&s_kwcid=AL!12693!3!!!!x!!&gad_source=1&gclid=CjwKCAjwkJm0BhBxEiwAwT1AXN3JDC7bu2ZYlxEP8F4u_YKdQ3AYyyy1ASPSwKDNMDMLmbQZ91ZRiBoCfAEQAvD_BwE&gclsrc=aw.ds

[@veronicap6320]

@@CookwithMel1 Thank you so much!

[@alexandralungu4420]

Hey Mel! Love your channel! Quick question, do you think this would work for empanadas? Or is it too fragile to handle?

[@CookwithMel1]

Thanks so much. I think it would be great, maybe I wouldn't roll the dough so thin. I should make a video but I try to keep the dough on the baking paper for as long as possible. It would be easier to fold the dough over the filling.

[@alexandralungu4420]

@@CookwithMel1 cool, thanks for the advice! Maybe smaller empanadas would work better, not so much dough to fold at once.

[@CookwithMel1]

@@alexandralungu4420 you're welcome. Standard size should be great too ❤️

[@RV-there-Yet]

Absolutely gorgeous Mel! Dinner pies~ ok- pies, in general~ are one of my favorite things to make. I spent some time last year making a whole lot of hand pies, which proved tricky until I discovered xantham to help hold the crust together. I'm currently experimenting w/pork rind "flour" to get the carb count down even lower in my current favorite crust recipe. *Excited to try yours now, especially if I knew what type of powdered cheese you used? The green can of powdered parmesan sold here in America has not been my favorite ingredient so far, but I imagine one could powder down just about any drier, hard cheese, now that I think about it, hmmm....actually, it will be fun to figure it out. =) Thanks darling~ so thrilled when I see you've posted a new one because I know what you put into it. We have similar cooking 'styles' (not stopping til it's just right darn it!) so I know it's going to be good, Good, GOOD🎯🤸‍♀️🙌Samantha in AZ

[@RV-there-Yet]

**Just read through questions & comments below~ excellent, thank you Mel🌼

[@CookwithMel1]

Hi Samantha, thanks so much and you're right...A hard, dry cheese is best like parmesan or pecorino which are the types I've had success. I added a couple of links in the description box below the ingredients. Lol I need to acquire the taste for pork rinds. I'm sure it would work to substitute the cheese with it in my other recipes xoxo

[@RV-there-Yet]

@@CookwithMel1 Oh Mel~ that's no joke! I could not stand pork rinds, not even the smell, no way, no how~ until I started using them in place of flour. I was stunned at how different they are, considering my first try was w/a cookie recipe!🤷‍♀️I still can't believe it, but they've been a game-changer for me. I now have 8 gigantic barrels of them in my spare room closet😂after finding a company online that sells bulk qty of super clean ones. It's weird...really weird, & I still do not eat them like a chip/snack~ only grind them for baking 'flour', or breading to make things super crispy. -Sam

[@CookwithMel1]

@@RV-there-Yet oh wow. Sounds like you're recipes are a game changer...nicely done!!!

[@francineposa6103]

@@RV-there-Yet hi are you in the states? What product or where can I get your ‘stash’ in the closet??😂😂👍I find that the pork rind ‘crumbs’ are very salty btw😁

[@chrysanthisyn1]

How many days we can keep it inside fridge and how many in a room temperature? Thank you again!!!

[@CookwithMel1]

There's eggs in this recipe so I say store up to 3 days in the refrigerator

[@beequin]

What type of cheese did you you use for the pie crust?

[@CookwithMel1]

Parmesan...finely grated or powdered

[@chrysanthisyn1]

Thank you too much!!!Can I make small pies following the same recipe? I mean not to cut the dough in two pieses but in16 small ones and to fill each one separately (e.f. with fried ground beef) . In any case many many thanks!

[@CookwithMel1]

You certainly can make small pies. Only thing is the bake time will be less. I hope you enjoy it ❤️❤️❤️

[@KrisD007]

Do you have to use parmesan powdered cheese or any powdered cheese?

[@CookwithMel1]

No, it's just a good example of a hard, dry cheese that you can get low in sodium. Please don't try mozzarella. Thanks Kris

[@rebageorgiadis3861]

Great video! Could I use this crust to make individual meat pies, like Greek pitakias? I have been using fathead dough, but I do not have a microwave here. This recipe seems could be super solution. If you agree, any thoughts on baking time?

[@CookwithMel1]

Hi Reba yes this would be great for meat pies. The crust should take 10 minutes to brown and with the topper around 5 to 8 minutes 😊

[@rebageorgiadis3861]

@@CookwithMel1 Thank you - I'll try it!

[@Gabyum1929]

can we change xantam gum for another ingredient?

[@CookwithMel1]

Hi Gabriela, add a little extra gelatine and that should work just fine.

[@brigettemb7807]

Hi, thanks for all of the wonderful recipies. I was just wondering, besides parmesan cheese, what other types of powdered cheeses do you use, and where can they be purchased?

[@CookwithMel1]

Hello Brigette and thanks....I use a hard, dry cheese. So far Parmesan and Pecorino have worked great. Could you please let me know of your location. I will share some links.

[@brigettemb7807]

@@CookwithMel1 thanks, for taking the time to reply. I'm in Houston, TX.

[@CookwithMel1]

@@brigettemb7807 no problem. I added a couple of links in the description box...just after the ingredients:)))

[@brigettemb7807]

@@CookwithMel1 thank you so much 💜

[@pjessejohn]

I live in spain, no powdered cheese. What can I substitute?

[@CookwithMel1]

Can you get finely grated? Thanks

[@SanJoseDale]

Does this dough work for a pasty?

[@CookwithMel1]

Yes

[@normameyers4904]

Do you have any easier breaded chicken recipes?

[@CookwithMel1]

Do you mean like this? It's fish but you could easily use chicken instead: kzbin.info/www/bejne/mXeWc6p5oLl7gJo

[@normameyers4904]

Sorry I must be on the wrong video. I was watching your video on the breaded chicken where you bake the cheese until crispy then grind it up and bread the chicken with it.

[@CookwithMel1]

@@normameyers4904 ah...I think you might find this one much easier. But let me know what you think

[@fernandamaria1414]

Hi i love your recipes. So i would like to ask, would this recipe still work without the xantan gum?( it's to find where i live)

[@CookwithMel1]

Yes it will work but maybe double the gelatin amount, thanks 😊

[@carlag876]

Hi Mel is the cheese you use parmesan? Thanks

[@CookwithMel1]

Yes, finely grated 😊

[@JR-yn2kl]

The recipe looks good and I have been trying to find a way to use my grated Parmesan cheese before it gets wasted, my question is how you got 0.5g macros? I’m assuming you must track net carbs. I use a tracking app an even if I were to adjust your recipe down to making on 1/3 of it, I’m still tracking 9.9g of total carbs and 7.9g of net carbs. I’m getting about 0.2g of carbs from the egg whites, 2g from the xanthan gum and 8.4g from the grated Parmesan cheese, which is what you might call powdered powdered cheese. I’m not sure how your nutritional information is from your location but in the US manufacturers round down to “0” per serving if less than 0.5g so I always log off the US department of food and agriculture database information if the labels claim 0.

[@CookwithMel1]

Hello Jr, thanks so much ❤️ Bottom line is the cheese I use is amazing. It's listed as zero carb and contains no flour. Is that per serving or are you considering the whole pie dough? Thanks again.

[@JR-yn2kl]

@@CookwithMel1 the calculations I got were the the USDA food data central website. I’m not sure about countries outside of the US but in the US many products round down to “0” based on the government’s guidelines. I noticed a lot of people on my carb tracking app’s groups consume a lot of “0” carb items and in multiple servings which can and often times out them over their carb limits. I actually was using a brand of mozzarella cheese that claimed “0” carbs per 28g and I always counted it as 1g of carbs except in the beginning I counted it as only 0.5g and just recently they changed their nutritional information to 1g of carbs. So I never trust labels especially if an ingredient typically has known carbs. For example garlic has lots of carbs but for some reason many people think garlic powder somehow doesn’t and use a lot while cooking along with other things that can push someone more into falling into LCHF instead of following keto. I was one of them years ago, when I didn’t know better, it wasn’t until I finally started tracking macros, and did a little online searching. The macros estimates I got was based on taking your original recipe and dividing it by 3. I don’t go off servings but more off weight since I’m more strict and obsessive with my macros as much as possible.

[@CookwithMel1]

What an interesting comment and alot of food for thought. The reality is we kind of have to go by what the nutritional apps and product labels say because we have no other way of knowing. I also feel that we really should take the amount of serves into account because it's not like we would consume a whole pie in one sitting.In any case to answer your original question. I would say its important to use a cheese as low in carbs as possible and also work out your own macros because Nutritional info is a guide. There are so many brands out there and they all differ in macros 😊😊😊

[@JR-yn2kl]

@@CookwithMel1 I look at the labels and compare them to standard macro estimates and see which seems more realistic and accurate and also try to see if the calories add up for example every 1g of carbs is 4 calories and every 1g of protein is also 4 calories and 1g of fat is 9 calories. The nutritional labels will round down the or round up to the nearest whole number in almost all products. The problem in the US is the calories as well it has rounding guidelines of 0, 5, 10, 15 and so on so it’s not accurate if consuming processed foods which is why I look beyond the labels and focus on ingredients as well. A good app to look for nutritional information is carb manager and chronometer

[@tulik23]

What can i use insred of cheese powder ?

[@CookwithMel1]

Almond flour...the same amount

[@charlottefaris7929]

😋

[@CookwithMel1]

😍

[@shawn4357]

What is powdered cheese?

[@CookwithMel1]

Like really finely grated 😊

[@shawn4357]

how do you grade it really fine? The cheese looks dry, what kind did you use? Also what does the crust taste like?

[@CookwithMel1]

Here is a link so you can take a look: Kraft Grated Parmesan Cheese: amzn.to/3FNtYkh

[@ljubinkagovedarica1034]

😀😀😀😀😀

[@CookwithMel1]

😍😍😍😍😍

[@rosettacapoverde3973]

😍😍😍😋😋😋

[@CookwithMel1]

Thanks Rosetta ❤️

[@renatapipan3456]

Brez pomoči vam težko uspe. Jaz sem poslušala tečaj, kupila knjige, skripte. Vse moraš sam narediti, pomoč je zelo nedosegljiva. Amazon te kar hitro blokira, poiskat moraš dobavitelje na Kitajskem, Kitajske agente....

[@CookwithMel1]

Pozdravljena Renata. Nisem prepričan, ali je bil vaš komentar namenjen temu receptu?