Aunt Rocky’s Onion Pie in Biscuit Crust (Low Carb, Gluten Free)

Preheat oven to 375ºF and generously grease a 7×11-inch baking pan (or 9-inch pie pan).

For the biscuit crust:
In a medium mixing bowl, whisk almond flour, baking powder, oat fiber, caraway seeds, glucomannan, and salt until any lumps are broken up and the ingredients are blended. Cut in the cold butter with a pastry cutter, two knives, a fork, or your fingers until dough is crumbly. Set aside.

In a small mixing bowl, whisk egg whites until very frothy. Add frothy egg whites to the dry ingredients, and mix gently with a knife just until the egg whites are incorporated. Don’t over mix, or try to get a smooth dough. Scoop the dough mix into the baking dish. Use your hands to spread the dough evenly along the bottom of the baking dish, and at least 1/2 inch up the sides. Make sure not to leave any of the baking dish bottom uncovered with dough. Bake 20 minutes, until edges are turning golden brown and middle of crust is starting to turn golden. Remove from oven. Reduce oven temperature to 325ºF.

For the filling:
While the biscuit crust is baking, make the filling. In a large skillet, brown the onions and shallots in the melted butter over medium heat until lightly browned. Stir or turn every few minutes so they cook evenly. When the crust is finished baking, transfer the cooked onions to the baking dish.

In a large measuring cup or small mixing bowl, whisk together the sour cream, milk substitute, salt, pepper, garlic powder, and eggs until well blended. Pour gently over onion layer.

Sprinkle the bacon crumbles and crushed rried onions over the top. Bake for 30 minutes, or until pie filling is completely set in the middle. If you aren’t sure, insert a clean knife into the center, and see if it comes out clean.

Allow pie to rest for at least 10 minutes before cutting. Leftovers should be stored in the refrigerator or may be frozen. (I warm leftovers in the microwave on a plate for 2 minutes. This makes the crust crisp up again.)

Notes:
• I use yellow/brown onions, but white onions or sweet onions would work, if you prefer those. Using sweet onions will result in a sweeter pie, rather than a more savory pie.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest.
• Thai Fried Onions are onions fried in palm oil with no breading. Available in Asian Markets or on Amazon.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 226, Total Fat 18 g, Saturated Fat 9 g, Sodium 976 mg, Potassium 140 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4 g, Sugars 4 g, Protein 8 g. Macros: 81% fat, 13% protein, 6% carbs.

© June 20, 2018 Roxana Lopez for Aunt Rocky’s. Adapted from an onion pie in America’s Best Vegetable Recipes.