Low Carb Keto Meat Pie is a keto masterpiece you can’t resist. This Low Carb Keto Meat Pie has all the flavor and texture of classic meat pie with a fraction of the macros. Meat pie may be a little old-school, but it’s time to rediscover its deliciousness. Any cook can get rave reviews with this easy-to-follow recipe.
Keto Meat Pie Recipe by Diet Doctor
How to vary this recipe
This keto minced meat pie has an easily worked dairy-free pie crust. Here, we have filled it with meat and cheese, but you can use any filling you like. This dish is so versatile, the only limit is your imagination!
If you want a completely dairy-free meal we suggest checking out this keto vegetable pie. Another vegetarian alternative is our very popular keto avocado pie. You can also substitute the meat filling for chicken or salmon.
You can also vary the flavoring of this keto pie. Instead of the dried herbs, you can add a couple of tablespoons of Tex-Mex seasoning. Serve it with some leafy greens and avocado, and you’ll have the perfect meal for Taco Tuesday.
Feel free to serve this meat pie with a fresh green salad and dressing.
Serve lukewarm for peak flavor.
How to store the keto meat pie
Savory pies are perfect for meal prep. Enjoy as much as you want for dinner and then divide any leftovers into portion-sized pieces.
They keep in the fridge for up to 4 days and in the freezer for 2-3 months.
This pie tastes good cold but even better if it’s gently reheated in a microwave or in the oven at a low temperature.
Nut flours are heat sensitive and should never be baked at high temperatures or they get burnt. If the crust is cooking too fast and is at risk of burning you can prevent that by wrapping aluminum foil on the edge of the crust. This will allow the center to cook and get golden brown, while you keep the edges from burning.
This recipe yields a dough that makes a thin crust. If you have a bigger pie dish or want a thicker crust you can make 1.5 times the recipe for the crust.
Low Carb Keto Meat Pie
- 3/4 cup almond flour
- 4 tbsp sesame seeds
- 4 tbsp coconut flour
- 1 tbsp ground psyllium husk powder
- 1 tbsp Baking Powder
- 1 pinch Salt
- 3 tbsp olive oil or coconut oil melted
- 4 tbsp water
- 8 oz. cottage cheese
- 7 oz shredded cheese
- 1/2 yellow onion finely chopped
- 1 garlic clove finely chopped
- 2 tbsp butter or olive oil
- 1 1/4 lbs ground beef or ground lamb
- 1 tbsp dried oregano or dried basil
- salt and pepper
- 4 tbsp tomato paste or ajvar relish
- 1/2 cup water
- Preheat the oven to 350°F (175°C).
- Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until onion is soft. Add ground beef and keep frying. Add oregano or basil. Salt and pepper to taste.
- Add tomato paste or ajvar relish. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
- Mix all the crust ingredients in a food processor for a few minutes until the dough turns into a ball. If you don't have a food processor, you can mix by hand with a fork.
- Place a round piece of parchment paper in a well-greased springform pan or deep-dish pie pan — 9-10 inches (23-25 cm) in diameter — to make it easier to remove the pie when it's done. Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers. Once the crust is shaped to the pan, prick the bottom of the crust with a fork.
- Pre-bake the crust for 10-15 minutes. Remove from the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.
- Bake on lower rack for 30-40 minutes or until the pie has turned a golden color.
NutritionAmount per Serving
- Net carbs: 5 % (6 g)
- Fiber: 5 g
- Fat: 71 % (42 g)
- Protein: 24 % (33 g)
- Calories: 550