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Keto Bolognese Pie - With Low Carb Crust - Saucy & Rich!
Using up leftover Beef Bolognese Sauce has never been tastier! We’ve thrown it into a tasty Parmesan Crust and created a Low Carb Spaghetti Bolognese Pie.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
0
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner
Cuisine:
American, Australian, Italian
Servings:
8
serves
Calories:
370
kcal
Author:
Gerri
Ingredients
1
Parmesan Pastry Crust
3
cups
Low Carb Beef Bolognese Sauce
chilled
1
packet
Shirataki Spaghetti
1
tablespoon
Parmesan cheese
grated
2.5
ounces
Cheddar Cheese
shredded
US Customary
-
Metric
Instructions
Preheat your oven to 170C/340F.
Spoon the Low Carb Beef Bolognese Sauce into the Parmesan Pastry Crust. Set aside.
Prepare the shirataki spaghetti according to the packet directions and drain well.
Place a nonstick frying pan over medium-high heat and add the drained noodles. Dry fry for 3-5 minutes.
Top the Bolognese with the sauteed spaghetti and sprinkle over the Parmesan and Cheddar cheeses.
Bake in the oven for 20-25 minutes, until the cheese is melted and browned. If the crust begins to brown too quickly, cover with foil.
Cut into 8 slices and serve.
Notes
[nutrition-label]
Nutrition
Serving:
1
slice
|
Calories:
370
kcal
|
Carbohydrates:
6
g
|
Protein:
20
g
|
Fat:
31
g
|
Saturated Fat:
13
g
|
Cholesterol:
91
mg
|
Sodium:
482
mg
|
Potassium:
307
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
560
IU
|
Vitamin C:
3
mg
|
Calcium:
313
mg
|
Iron:
3
mg