Gather half a dozen eggs, red onion, asparagus, unsweetened coconut milk, unsalted butter, a package of breakfast sausage, a container of ricotta cheese, baking soda, salt, almond flour and your choice of sweetener.
For the crust mix together 2 cups of almond flour with half a cup of butter, 1/2 teaspoon baking soda, 1/2 teaspoon of salt and a small amount of sweetener. I used a teaspoon of xylitol. Pat the crust into a 9 inch pie pan and bake for 15 minutes at 325 degrees or until it is a pretty color.
Cook up the sausage and sauté the minced onions in butter. I threw the asparagus into the pan when the onions were almost finished to get them warm and ready for the oven.
Mix together the 6 eggs with a cup of coconut milk and a couple of grinds of the pepper mill.
Into the baked crust layer in the container of ricotta cheese, sausage (cut up into bite size pieces), red onion, egg mixture and then make a pretty design on top with the asparagus spears. Bake it for one hour at 350 degrees or until the middle is set.
I promise everyone will love this so much!!!!