Keto meat pie

Keto meat pie

Keep everyone happy with this satisfying, cheese-topped keto masterpiece. 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

Keep everyone happy with this satisfying, cheese-topped keto masterpiece. 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.
USMetric
6 servingservings

Ingredients

Pie crust
  • ¾ cup 175 ml (100 g) almond flour
  • 4 tbsp 4 tbsp (35 g) sesame seeds
  • 4 tbsp 4 tbsp (30 g) coconut flour
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 1 tsp 1 tsp (5 g) baking powder
  • 1 pinch 1 pinch salt
  • 3 tbsp 3 tbsp olive oil or coconut oil, melted
  • 1 1 eggeggs
  • 4 tbsp 4 tbsp water
Topping
  • 8 oz. 225 g (250 ml) cottage cheese
  • 7 oz. 200 g shredded cheese
Filling
  • ½ ½ yellow onion, finely choppedyellow onions, finely chopped
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 2 tbsp 2 tbsp butter or olive oil
  • 1¼ lbs 550 g ground beef or ground lamb
  • 1 tbsp 1 tbsp dried oregano or dried basil
  • salt and pepper
  • 4 tbsp 4 tbsp tomato paste or ajvar relish
  • ½ cup 125 ml water

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake on lower rack for 30-40 minutes or until the pie has turned a golden color.

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 on a low temperature.

Troubleshooting

Nut flours are heat sensitive and should never be baked on 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 aluminium 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.

For more information about low-carb and keto baking we recommend our low-carb baking guide.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Around the world #3

With our third Around the world meal plan, we bring you the opportunity to eat a meal from a different corner of the globe every night for a week. Be sure to take the time to do adequate planning with this one, as some of the different ingredients, such as okra, may not be available at your regular store.

If you are serving these meals up to family or friends, why not make a game of it and see what other fun facts you can find out about the countries each of your meals originate from and discuss them around the dinner table. Good food is for sharing!

For those wanting to add a little personalization to your breakfast, our keto egg muffins in this meal plan allow for you to get creative – add a slice of avocado or some smoked salmon to these, for something extra special to start your morning. Alternatively, add different ingredients at the baking stage, such as black olives, sunflower seeds or spice them up with a little paprika.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
1 2 3 4 5

238 comments

  1. Mark
    If there is to strong a coconut taste for you, use "refined" coconut oil (just as healthy) or use an Extra light olive
    oil to avoid that overpowering taste.
  2. Sue J
    I want to make this tonight as a deep dish pizza (Chicago here) but don’t have coconut flour. Is it still possible? What do I substitute?
    Replies: #203, #204
  3. Kristin Parker Team Diet Doctor

    I want to make this tonight as a deep dish pizza (Chicago here) but don’t have coconut flour. Is it still possible? What do I substitute?

    Substituting nut flours is not always workable. You can check out the low carb baking guide linked in the Troubleshooting section for more information.

  4. Dora
    Hi, I usually just put more almond flour instead of coconut and it worked for the recipe. I didn't like the taste of coconut flour.
  5. Julie B
    tasted ok but pretty boring. i did not make the crust. I have a bunch leftover. Will sprinkle in some tex-mex seasoning. Thinking about putting it in lettuce wraps. i should have just done the math and made enough for two instead of for six. won’t make it again. too boring.
  6. Michelle Susar
    Mine came out really greasy - like the cheese was completely covered in grease. I did not make the crust. Is that why? I simmered for 10 minutes - is that the issue?
  7. Beth Loft
    I found the coconut flavour to be at odds with the flavours in the meat and the cheese. Is coconut flour necessary for the pastry handling or could I just use almond flour in future? Otherwise, the crust worked well and filled a ten inch pie tin with sufficient depth to hold the filling.

    I think that curry spices in the meat and Paneer for the topping would work well with that hint of coconut in the pie shell. I would be tempted to grind some cashew nuts into the flour mix too.

    For me, this really hit most of the "I miss Lasagne" buttons but really needs a bigger flavour hit (although I doubled up on garlic, onion and herbs... it still seemed a little bland) from perhaps red peppers or mushrooms or something else to add an additional dimension. Red wine instead of water would help (a lot).

    If I can get rid of the coconut flour then my next effort will use lamb and be flavoured like a Moussaka, and I shall use Feta on top, perhaps adding a layer of spinach underneath the meat. Shredded chicken in a barbecue style sauce would be pretty good too.

    Reply: #208
  8. Kristin Parker Team Diet Doctor

    I found the coconut flavour to be at odds with the flavours in the meat and the cheese. Is coconut flour necessary for the pastry handling or could I just use almond flour in future? Otherwise, the crust worked well and filled a ten inch pie tin with sufficient depth to hold the filling.
    I think that curry spices in the meat and Paneer for the topping would work well with that hint of coconut in the pie shell. I would be tempted to grind some cashew nuts into the flour mix too.
    For me, this really hit most of the "I miss Lasagne" buttons but really needs a bigger flavour hit (although I doubled up on garlic, onion and herbs... it still seemed a little bland) from perhaps red peppers or mushrooms or something else to add an additional dimension. Red wine instead of water would help (a lot).
    If I can get rid of the coconut flour then my next effort will use lamb and be flavoured like a Moussaka, and I shall use Feta on top, perhaps adding a layer of spinach underneath the meat. Shredded chicken in a barbecue style sauce would be pretty good too.

    Coconut flour absorbs a lot more moisture than almond flour does and helps keep the crust from getting soggy. If you try almond flour, try adding 1.5 - 2x the amount.

  9. Jacolyn
    It is in the oven now and I think it will like the taste but realized that my crust was only on bottom of spring pan. I should of doubled the recipe. I'm thinking I should of used pie plate vs springform pan this time around since my crust wasn't going up sides. Thinking it might be a mess to serve. Oh well...
  10. Jacolyn
    My crust was only enough for bottom of springform pan. In oven now. Do you think it wll still stay together??? Praying...
  11. Heather
    The flavor of the nut flour and the meat are odd together. I would definitely not make this again.
  12. Cynthia
    Was looking forward to this recipe, however, how you manage to make 3/4c of almond flour and a few tablespoons of coconut flour cover the bottom of an 8" springform pan must be nothing short of a miracle. Mine barely covered the bottom and i definitely didn't come up the sides. Ended up being skimpy and not deep dish:(
  13. Gary
    No way the recipe makes enough pastry for a 23-26cm tin!!! I'm using a 24cm tin and with the pastry so thin on the bottom you can see the tin bottom through it in places, it's still only 1/4" up the sides and nowhere near the thickness in the photo!

    Should you be advising a smaller tin for the 6 portion one?

    Having to make a second half batch...

  14. Cathy Smith
    I didn't have a problem with the amount of crust this recipe made. It covered the bottom of a 9 inch spring form pan and about half way up the sides. I drained the fast off of the meat mixture... I'm still having a problem getting myself to eat it =(. It is in the oven now. I'm hoping it turns out better than some of the reviews I read. Oh, btw, I added fennel seed to the meat mixture.
  15. biggus
    Honestly, this is the best site ever, but you really have to work on these measurements. They are USELESS, and always have been. Let the Americans stay in the dark ages with their measurements, but for those of us in the modern world, please use liquid measures for liquids (ml) and weigh measurements (g) for weight. A cup is not a cup, it depends where you live. 240ml, or 250? You show the very first ingredient as...
    175 ml (100 g) almond flour.
    This makes no sense, a cup of almond flour WEIGHS 100 g and since a cup is either 240 ml or 250 ml, one of your numbers is wrong. I have lost count of how many times I have pointed this out. Read your comments and see how many people have the same problem over and over and over. Let the yanks use pennyweights and whatever they want, but the modern world uses ml for liquid, grams for weight. A gram is a gram, no matter where you live. There is nothing to guess, it is what it is. When you come up with 175ml equaling 100g, no wonder people make a mess. bah
    Reply: #219
  16. VJ
    what is the psyllium husk for? Can I leave it out?
    Reply: #218
  17. Shirley
    I didn't do the crust. I just made it in a casserole dish and added some tabasco sauce for zip. Not bad at all !
  18. Kristin Parker Team Diet Doctor

    what is the psyllium husk for? Can I leave it out?

    The psyllium gives a specific texture to the crust and absorbs some of the moisture. We have not tested this recipe without the psyllium.

  19. Shirley
    You can toggle the recipe to the metric system ( at the top of the recipe on the left side button says US (or) Metric). Just to advise, I use a little known thing called the internet to convert cups to grams, quarts to liters, etc. Please go take a nap, have a cup of tea, whatever it might take to relax. Peace to you.
  20. christinafirezar
    I want to make this recipe tonight, but dont have seseme seeds. What could I substitute with?
    Reply: #221
  21. Kristin Parker Team Diet Doctor

    I want to make this recipe tonight, but dont have seseme seeds. What could I substitute with?

    I am not sure of a good substitute, but flax seeds or other small seeds of similar size and texture might work. You may also try omitting them if you don't have a good substitute on hand.

  22. DOREEN
    Recipe calls for cottage cheese for the topping. We only have option of non-fat or low fat (2 or 4%) options here. No full fat. What should I use?
    Reply: #223
  23. Kristin Parker Team Diet Doctor

    Recipe calls for cottage cheese for the topping. We only have option of non-fat or low fat (2 or 4%) options here. No full fat. What should I use?

    Go with the higher fat %.

  24. Angela
    I’m pleasantly surprised...this was delicious! I skipped the psyllium husk powder and it tasted just fine.
  25. Bethany
    This pie is amazing.
    Great flavours, all tasted really good together (I didnt think the coconut flour was over bearing).
    I have never make a pie before and must admit I struggled with the pastry in the tin. So I flatted out between 2 pieces of parchment paper can the crust came out perfect. Definitely will post to my insta page. Being an Aussie I was just craving a pie today :-).
    5 stars from me.
  26. Eve
    Making this for the first time this evening. I skipped the oil and just browned the onion and garlic with the hamburger, then had to drain the 80/20% hamburger of much of the grease - over 1 C of the stuff! I avoid nightshades, so skipped the tomato paste in favor of an equal amount of bone broth with 1/4 t konjac flour for a little thickener. I used my kitchen scale to measure out the cottage cheese and shredded cheddar, but 7 oz of shredded cheddar is a LOT! I wound up using only about half that much, and thought it covered the pie generously. It isn't out of the oven yet, but I expect it's going to taste just fine!
  27. Maggie
    It is worth it to find the ajvar relish this recipe calls for. I couldn't find it in my small town so I ordered it on Amazon for another DD recipe (hamburger patties with creamy tomato sauce and fried cabbage, I think). It adds a depth of flavor that tomato paste doesn't have.

    Love this recipe as is.

  28. Joanne
    I made this tonight for dinner. The filling was awesome; however, the crust was very bland. Any suggestions on how to make the crust more tasty?
    Reply: #230
  29. 1 comment removed
  30. Kerry Merritt Team Diet Doctor

    I made this tonight for dinner. The filling was awesome; however, the crust was very bland. Any suggestions on how to make the crust more tasty?

    You could try adding some spices that you like!

  31. David Ashdown
    I don’t know if it’s just me, but I find these recipes quite odd. They are full of ingredients which the average person doesn’t have in their cupboard, so you have to spend ages ploughing through the internet to find them and then buy them in quantities that are way beyond the required need for the meal you’re preparing. Thus what starts off as a simple cost effective recipe, becomes an exhaustive time consuming costly exercise. Is it just me?
  32. Karen
    I made this tonight for my dinner following the recipe exactly. It was delicious. I used coconut oil in the pastry and there was lots for the springform pan I used. Knowing I was giving up grains by going on keto, I have these ingredients in the pantry and fridge ready to make anything you guys come up with that replaces wheat flour dishes. Looking forward to eating a slice cold for lunch tomorrow. I partnered it with cabbage and zucchini slices cooked in butter. Keep up the good work and thank you!
  33. Karen
    I made this tonight for my meal following the recipe exactly. It was delicious. I used coconut oil in the pastry and there was lots for the springform pan I used. Knowing I was giving up grains by going on keto, I have these ingredients in the pantry and fridge ready to make anything you guys come up with that replaces wheat flour dishes. Looking forward to eating a slice cold for lunch tomorrow. I partnered it with cabbage and zucchini slices cooked in butter. Keep up the good work and thank you!
    Reply: #234
  34. Kristin Parker Team Diet Doctor

    I made this tonight for my meal following the recipe exactly. It was delicious. I used coconut oil in the pastry and there was lots for the springform pan I used. Knowing I was giving up grains by going on keto, I have these ingredients in the pantry and fridge ready to make anything you guys come up with that replaces wheat flour dishes. Looking forward to eating a slice cold for lunch tomorrow. I partnered it with cabbage and zucchini slices cooked in butter. Keep up the good work and thank you!

    Thank you for the feedback! I am glad that you enjoyed the recipe.

  35. Frank
    Just made this... and it's misleading.

    I tried it for "6 servings" but the pastry was barely enough to make only 3 normal pie baking dishes and I would consider each one pie a "Serving".

    I ended up having half my beef left over and then had to halve the cheese topping from the recipe which worked out right.

    So that means the nutritional value is waaaay off.... and whilst it still might be "keto" you definitely are not losing weight eating this regularly. Each pie worked out to 1,000 calories. Won't be making this one again.

    Reply: #236
  36. Crystal Pullen Team Diet Doctor

    Just made this... and it's misleading.
    I tried it for "6 servings" but the pastry was barely enough to make only 3 normal pie baking dishes and I would consider each one pie a "Serving".
    I ended up having half my beef left over and then had to halve the cheese topping from the recipe which worked out right.
    So that means the nutritional value is waaaay off.... and whilst it still might be "keto" you definitely are not losing weight eating this regularly. Each pie worked out to 1,000 calories. Won't be making this one again.

    Thank you for your feedback. The recipe for 6 servings is written for a single 9"-10" pie rather than individual pies. You should calculate the nutritional values for the recipe based on what you use, especially if you adapt the recipe.

  37. Sharon
    I usually love DD recipes but this definitely wasn’t a favourite. Doubt I will make it again
  38. Charity
    Really enjoyed this dish. I did substitute cottage cheese with ricotta. Family ate every last bite.
  39. foldingscreen
    Great pie. I followed the recipe exactly the first time and it was delicious. Personally, I loved it cold the next day even more.Will definitely make again. Given my particular oven settings and make of coconut and almond flour (much less predictable than wheat flours) I will bake the base blind for a little longer and use melted butter - the crust edges were perfection and stayed crunchy two days later. but the base was soggy when first out of the oven. Mind you, can't say I cared as it was so yummy.
  40. Nuna
    Why don't you have a "PRINT" button so we can save these delicious recipes?
    Reply: #242
  41. kmb_beyer
    I ate 1 serving and tossed it out. I couldn’t even get my husband to eat it. He took a small sample and spit it out.
  42. Kerry Merritt Team Diet Doctor

    Why don't you have a "PRINT" button so we can save these delicious recipes?

    We do! :) I'm not sure which device you're using, but to the right of the instructions (directly under the photo), you should see a print icon along with the favorite and social icons.

  43. DEBORAH
    For those that don't like coconut flour, I find lupin flour an excellent substitute. It is a little harder to get hold of in US (Amazon or Netrition carries it), and not that some people with peanut alergies have trouble with it, but works great for me. It acts like coconut flour and I substitute them 1 to 1 in savory recipes. I am fine with coconut flour in a sweet recipe with the coconut taste doesn't fight with it...but in savory recipes, it just does not work well for me.

    For those having issue with the "odd" ingredients, welcome to the necessities of low carb baking. You can do meat and veg, ie, "non baking" , just fine without crazy ingredients for low carb, but if you want to imitate the taste and texture of flour without the carbs, the "odd" ingredients are needed. And once you have them.....a whole new world opens up. I use them ALL THE TIME. Almond flour, coconut flour, flax seed, psyllium husk, xanthan gum, oat fiber and now lupin flour are my staples...plus a sugar substitute that works for you (I can't do erythritol....but love Allulose or Boca Sweet). Good luck to those of you starting low carb....and invest some good pantry staples if you want to do bread, rolls, crusts, pizza, (etc) replacements.

1 2 3 4 5

Leave a reply

Reply to comment #0 by