Preheat oven to 175C.

Mix together coconut flour, salt, ghee and egg to form a thick dough.

Cover and set aside for 5 minutes.

Divide the dough into 5 equal portions and place them in the moulds of a muffin tray.

Spread it over to cover the entire wall of the mould. Keep the thickness even.

Bake the base for 15 minutes in the preheated oven.

While the base is blind baking, let us make the filling.

Add oil in a pan and add the cubed green pepper and cubed paneer.

Add salt and red chilly powder to taste.

Cook on low flame until the peppers are half cooked.

Remove and set aside.

In a bowl mix together cream, egg, salt and pepper and whisk to form a creamy sauce.

Add 20 gm of grated cheese to it and set aside.

Grate the remaining cheese and set aside for topping.

Once the blind baking is done, remove the tray from oven.

Fill the base with pepper and paneer mix.

Pour the sauce over it.

Top with a little grated cheese.

Bake them in oven for 15 minutes or until the top is golden.

Serve them hot.