Low-carb pies

Low-carb and keto pie recipes

Our delicious meat pie is one of the most popular low-carb recipes on our site (out of more than 500). Have you tried it yet?

Alternatively, you might like our vegetarian options, like the avocado pie or spinach and goat cheese pie better? Below, you’ll find recipes for those pies and all the other pie recipes we have so far.

Traditionally, a pie crust is made with wheat flour which makes it very high in carbs, and it contains gluten which causes problems for some people. If you want to, you can leave the crust out all together and just enjoy the filling. After all, that’s where the flavors are anyway. But if you still like a crunchy crust for your pie, check out our recipes with crusts made with nut flours.

Our pies are great for buffés, potlucks and work wonders as a lunch or dinner. They are best served slightly warm and if there’s any left, they freeze great.

What’s your favorite pie? Please tell us in the comments below and we’ll keep that in mind for upcoming photo sessions.

Savory pie recipes

Sweet pie recipes


Do you have a great low-carb recipe that you want to share? We can cook it, photograph it and publish it here on the site, with your name on it. Or maybe you have a traditional recipe you want us to make a low-carb version of. Please send us an e-mail at kristin@dietdoctor.com with your suggestions on how to make our recipes better. Alternatively, leave a comment below.


  1. lizguini
    The meat pie is by far my favorite recipe on this site. I make it differently every time according to what I have on hand and what flavors I'm in the mood for. I find it tastes better the next day and when I make it I'll eat it for lunch the next few days. It's good with a dollop of sour cream and hot sauce! Sometimes I'll add lettuce and tomatoes.
  2. Sharon Goodman
    I now use pretty much only recipes from Diet Doctor- they are so good!
    I would love to have some pie recipes that do not use almond flour. I have a nut allergy- so this is a problem. Is there a way to make a pie crust with coconut flour?
  3. Sandra Porter
    I would like to try the meat pie,, but I dont like cottage cheese. What else can I use?
    Reply: #7
  4. Richard Hughes
    I don't like cottage cheese either, but you will never know once it is cooked.
  5. Rhoda
    Hi! Love these recipies but we live in Europe ( France) so could you be aware that alot of the products you use are American and we cant buy here, also a big ask, could you do metric as well as cups, please!
  6. Candace
    @ Rhoda. There is a toggle button located just above the ingredient list, which allows you to select US or metric. Hope this helps.
  7. Frances
    Can’t see your answers to your query, I too dislike cottage cheese. What else did you use
    Reply: #8
  8. Kristin Parker Team Diet Doctor
    One response said there was no way to tell it was cottage cheese in the final product. Some people sub ricotta for cottage cheese. That will affect the final product, but you may find it worth it to experiment!
  9. Deb
    I have made the Cabbage Casserole and put in chopped up brown mushrooms, was so yummo and partner loved it to bits.
    Also made the Avocado Pie, so easy to do pastry was nice and pie a big winner with so many people.
    Disappointed the bread rolls sagged in and went hollow once cooled down. Have to eat straight from oven.
    I just love all what I have tried so far
    Many thanks for great recipies
    Reply: #14
  10. 1 comment removed
  11. CJ
    Love all the recipes for sure!!! Doing Keto Indian Cabbage Stir-Fry tonight. Have done both the regular and the Italian version and both of them ROCK!!! Another awesome and quick meal is the Fajita Chicken Casserole that uses the rotisserie chicken with peppers cream cheese and shredded cheese. Give that one two thumbs up!!
  12. Narelle harvey
    Can you have lite and easi on the Leto diet I eat lite and easi
    Reply: #13
  13. Kristin Parker Team Diet Doctor
    I am not familiar with those. What are they? Ingredients/carb count?
  14. Misty
    My rolls sagged and fell inside the first time too but they were so yummy I tried again. I mixed the ingredientsfor a shorter time and they have come out perfect every time after that. I also found they stay crisper if you leave them out in the air to store them and don't cover them.

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