British · Keto
Eel Pie
We made the traditional British flavors keto-compatible. A wonderful recipe featuring eel and parsley sauce.
Halal-friendly Vegetarian Hard
- Prep
- 17 min
- Cook
- 43 min
- Total
- 60 min
- Serves
- 3
5g Net carbs
7g Protein
21g Fat
249 Calories
Per serving
Ingredients
- 50 g eel
- 1 tbsp parsley sauce
- 1 small onion
- 30 g almond flour cover
Method
- Preheat the oven to 190°C (375°F) to prepare for baking the pie.
- Cut the eel into small, even pieces and arrange them in a lightly greased small baking dish.
- Spoon the parsley sauce evenly over the eel pieces, ensuring full coverage for a rich, traditional British flavour.
- Spread the almond flour cover evenly over the top of the filling, pressing it gently to form a consistent crust layer.
- Bake the pie in the preheated oven for 43 minutes, or until the almond flour crust is golden brown and the filling is cooked through.
- Allow the pie to rest for 5 minutes before serving to let the filling settle and the crust firm up slightly.
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