You only need a few ingredients for this easy Keto Cheesy Tuna Pie with Hazelnut flour crust. It will be your favorite low carb pie! 
In this recipe I used canned tuna in olive oil and added some mayonnaise, cream cheese and crushed black pepper to make the filling more flavorful. This step is a freestyle recipe as there is no one rule on how you wish to season your canned tuna - or you can simply use it from the can without any hassle of seasoning it with something fancy.
Keto Cheesy Tuna Pie
(makes 2 ramekin-size servings)

For the crust:
30gm Butter (melted)
6 tbsp Hazelnut Flour
1 tbsp Coconut Flour
Pinch of Salt
Italian Herbs (optional)

For the filling:
1 can Tuna in EVO Oil (I only used 3/4)
2 tbsp Mayonnaise
2 tbsp Cream Cheese (I used Arla Herbs & Spices cream cheese)
4 florets Broccoli
Black Pepper

Topping:
Mozzarella Cheese

Directions:

1. Preheat the Airfryer at 160°C.
2. Whisk together all the dry ingredients. Stir in melted butter until the dough comes together and resembles coarse crumbs.
3. Prepare the ramekins by oiling it then fill the ramekins with the dough and press firmly into the ramekins (it is quite difficulty with small size ramekins). Prick all over with a fork before baking.
4. Place the crust in the Airfryer and let it bake until the edges are golden brown, about 12-15 minutes (baking time might varies depending on your ramekins size).
   
5. To prepare the filling, combine all the ingredients together (except broccoli) and mix it well. Scoop the filling into the crust and top it with few broccoli and lots of Mozzarella cheese.
    
    
   
6. Adjust the Airfryer temperature to 180°C. 
7. Place the ramekins into the Airfryer and let it bake until the top turn golden brown, about 10-12 minutes. 
   
8. You can use the crust recipe for sweet pie by adding some sweetener such as stevia powder.