Chicken Bologna and Cheese Pie


Chicken Bologna and Cheese Pie

Low Carb + High Protein

Ready in: 45 minutes
Yield: 6 servings

2 eggs
7.5 fl. oz (220 ml) kefir
1/2 teaspoon baking soda
6.3 oz (180 g) chicken bologna
5.3 oz (150 g) cheese
2.8 oz (80 g) all-purpose flour
1.4 oz (40 g) almond flour
salt
1 handful of fresh dill

For greasing the baking tin:
0.7 oz (20 g) butter
semolina

1. Preheat the oven to 350 °F (180 °C). Grease a baking tin with butter. Sprinkle all over with semolina, shaking off any excess.

2. In a large bowl, beat the eggs until frothy. Combine the kefir and baking soda in a separate bowl. Stir until well blended and leave to rest for 5 minutes. Combine the kefir mixture with the eggs mixture.

3. Sift the all-purpose flour and almond flour in batches into the eggs mixture, stirring well after each addition.

4. Thoroughly wash the dill, then pat dry with kitchen paper. Finely chop the dill. Roughly grate the chicken bologna. Finely grate the cheese. Add the cheese, dill and chicken bologna to the batter and stir to mix evenly.

5. Pour the mixture onto the prepared baking tin, spreading it evenly. Bake in the oven until golden brown, about 33-35 minutes.

Per serving:

Energy: 291 kcal / 1217 kJ
Fat: 17,7 g
Carbohydrates: 12,6 g
of which sugars: 2,5 g
Protein: 19,2 g
Fibre: 1,8 g


Leave a Reply

Your email address will not be published. Required fields are marked *