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½ c olive oil
850 g chicken breast chopped into medium sized chunks
1 large leek sliced
1 bulb garlic crushed
6 portobello mushrooms
1 c white wine
5 bay leaves
1 ½ Tbsp coarse ground mustard
250 g sour cream
½ c grated mozzarella cheese
Handful of chopped fresh thyme
1 tsp salt or more if you like it salty
Big grind of black pepper
Heat your Ironclad pan up really hot and sear chicken pieces in batches in 2 tablespoons of olive oil till brown on each side but not cooked through (about 30 secs each side). Transfer to a bowl.
Deglaze the pan with the wine, bay leaves and mustard and simmer on low for 2-3 minutes till reduced by half. Mix into the chicken like a hot marinade.
On a low heat sauté leek and garlic in 2 tablespoons of olive oil till soft and lightly browned. Add to chicken mix.
Add 3 tablespoons of olive oil to pan and sauté mushrooms till brown. Turn off the heat.
Mix sour cream, grated cheese, fresh thyme, salt and pepper into the chicken mix and return to the pan with the mushrooms and mix gently to incorporate mushrooms. Pat it down a bit so it’s evenly spread.
Pre-heat oven to 150°C.
2 c almond meal (pressed into measuring cup)
1 ½ c grated mozzarella cheese
1 tsp salt
Mix almond meal, salt and cheese together then with your hands mix in the egg till it all sticks together in a tight ball. Don’t over mix or knead.
Roll the pastry between 2 pieces of greaseproof paper to form a round that is a little bigger than the top of your pan.
Remove one piece of the greaseproof paper off the pastry and with the pastry wound around the rolling pin lay it over the top of the pie and peel off the remaining piece of greaseproof paper. If it breaks up don’t worry too much just patch it all together.
Cook for 25 minutes till brown and crunchy and bubbling around the edges.
Sprinkle with freshly chopped herbs.