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

Meat filling
  • ½ (2 oz.) ½ (55 g) 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 turkey
  • 2 tbsp 2 tbsp dried oregano or dried basil
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 3 tbsp 3 tbsp tomato paste
  • ½ cup 120 ml water
Pie crust
  • ¾ cup (3 oz.) 180 ml (85 g) almond flour
  • ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
  • ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp baking powder
  • 1 pinch 1 pinch salt
  • 3 tbsp 3 tbsp olive oil
  • 1 1 large egglarge eggs
  • ¼ cup 60 ml water
Topping
  • 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
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Instructions

Instructions are for 6 servings. Please modify as needed.

Meat filling

  1. Preheat the oven to 350°F (175°C).
  2. Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use a spatula to break the meat into smaller pieces, while mixing together. Cook for 8-10 minutes or until no longer pink.
  3. Add the tomato paste, water, and stir to combine. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare the pie crust.
  4. Pie crust

  5. Mix the crust ingredients together using a food processor, or with a fork.
  6. Place a round piece of parchment paper in a well-greased, 9-10" (23-25 cm) springform pan, or deep-dish pie pan. Using a spatula or well-greased fingers, evenly press the dough onto the base and the sides of the pan. Prick the base and sides of the crust with a fork, to prevent bubbling.
  7. Pre-bake the crust for 10 minutes. Remove from the oven and place the meat mixture in the crust.
  8. In a small bowl, combine the cottage cheese and shredded cheese. Spread on top of the pie.
  9. Bake on the lower rack for 30-40 minutes, or until golden in color.

Recommended special equipment

  • Food processor

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.

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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.

Keto: Enjoy losing weight (16:8) #1

If you want to lose weight while still enjoying amazing food, we’ve got the perfect meal plan for you.

To help turn you into a fat-burning machine, we’ve decided to employ intermittent fasting (16:8) in this week’s meal plan. This means your first meal will be at lunch — but feel free to drink coffee, tea, and of course, water throughout the day.

This mouth-watering ketogenic menu will keep you way below 20 grams of carbs per day. It includes some popular budget-friendly meals, such as our No-bean keto chili and Crispy tuna burgers, plus a few more elevated meals like our
Ribeye steak with loaded cauliflower mash.

Remember, you can always swap pricey ingredients such as ribeye with cheaper protein options such as chicken thighs or pork chops. Just make sure to adjust the cooking time as needed.

By skipping breakfast, you’ll automatically save money that you could potentially spend on higher-quality ingredients such as grass-fed beef and organic eggs — a good investment for your body, the animals, and the environment.

Full meal plan →

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263 comments

  1. cynthia.walters16
    I have made this recipe several times and i love it , the crust comes out great if you follow the instructions i also add a bit more salt to the crust , I also add some ground cumin, dried oregano and i also add some feta cheese to the meat mixture, it has more of a greek taste to it with those spices and feta, instead of the cottage cheese I use a fresh goat cheese mixed with a nice strong hard cheese for the topping. I know adding the feta and goat cheese changes the fat to carb ratios but I live in france and can find both very low carb sheeps milk feta and low carb goat cheese and it really enhances the flavor and i can still keep it very low carb.
    Reply: #252
  2. Kristin Parker Team Diet Doctor

    I have made this recipe several times and i love it , the crust comes out great if you follow the instructions i also add a bit more salt to the crust , I also add some ground cumin, dried oregano and i also add some feta cheese to the meat mixture, it has more of a greek taste to it with those spices and feta, instead of the cottage cheese I use a fresh goat cheese mixed with a nice strong hard cheese for the topping. I know adding the feta and goat cheese changes the fat to carb ratios but I live in france and can find both very low carb sheeps milk feta and low carb goat cheese and it really enhances the flavor and i can still keep it very low carb.

    That does sound delicious!

  3. Karla
    I made this last night after finally getting all of the crust ingredients. It was just OK. The filling was quite bland for my taste and the crust didn't go up the sides of the required springform pan. It was very uneven, up the sides, but it did bake and hold up well. I was disappointed in the flavor area tho and I probably won't make this again.
    Reply: #254
  4. Kristin Parker Team Diet Doctor

    I made this last night after finally getting all of the crust ingredients. It was just OK. The filling was quite bland for my taste and the crust didn't go up the sides of the required springform pan. It was very uneven, up the sides, but it did bake and hold up well. I was disappointed in the flavor area tho and I probably won't make this again.

    I am sorry that you didn't care for this recipe. Some people choose to make it without a crust. You can adjust the salt and spice level to suit your palate as well, should you choose to try this recipe again.

  5. linda-lowery
    Per doctor's orders, we count total carbs (not net). Trying to reverse your net carb math to get the actual total carb number is making my mathematically-challenged head hurt. Can you tell me the total amount of carbs, without the fiber deduction? Thanks!
    Reply: #256
  6. Crystal Pullen Team Diet Doctor

    Per doctor's orders, we count total carbs (not net). Trying to reverse your net carb math to get the actual total carb number is making my mathematically-challenged head hurt. Can you tell me the total amount of carbs, without the fiber deduction? Thanks!

    To get Total Carbs, add the Net Carbs (7) and the Fiber (6) for 13 Total Carbs.

  7. amandadumas13
    This recipe is great! My picky 2 year old even ate and said he loved the "cookie" crust. :) This was a hit for the whole family. I have a larger springform pan, so I had to make 1.5 times the crust recipe. And my cheese didn't crisp or turn golden until i turned the heat up to 400 for the last 15 minutes and it was perfect! We will happily make this recipe again!
    Reply: #258
  8. Kristin Parker Team Diet Doctor

    This recipe is great! My picky 2 year old even ate and said he loved the "cookie" crust. :) This was a hit for the whole family. I have a larger springform pan, so I had to make 1.5 times the crust recipe. And my cheese didn't crisp or turn golden until i turned the heat up to 400 for the last 15 minutes and it was perfect! We will happily make this recipe again!

    Thank you for taking the time to let us know!

  9. beckigoodyear
    Just made this and have had it for dinner. Was pretty simple to make and it looked and smelled so nice. I added a little extra seasoning to the meat and it tasted lovely. The only thing I am not the biggest fan of is the crust as it’s a bit of an unusual taste. I have not long been keto so I guess I will get used to the flavour of coconut and almond flour. I am looking forward to munching this for the rest of this week.
  10. Tye
    I made this tonight with a few variations/notes. It turned out pretty good, but I can see why people are frustrated with this recipe. Notes below.

    1) Instead of a spring form pan, I used a 9-in pie dish. Zero chance I would have had enough dough to fill a spring form pan up the sides.
    2) I didn't have psyllium husk powder, and subbed in ground flax seed
    3) I didn't have coconut flour, so used extra almond flour. As others have stated, I needed to use more almond flour than what I would have needed to make up for the coconut flour. I just sprinkled it in until the dough was the right consistency.
    4) The seasoning suggested for the meat mixture is not nearly enough. Had I followed the recipe, this would have been horribly bland. Same goes for the crust. To the meat mixture, I added in onion salt, garlic salt, Italian seasoning, pepper, and salt, all to taste. I also added a bit of garlic salt and Italian seasoning into the crust to give it some flavor.
    5) The recipe doesn't specify what kind of cheese to mix with the cottage cheese. I went with sharp cheddar, and honestly, I feel like anything more mild than that would just make this whole thing even more bland if the recipe is followed as written.

    To be honest, after I had this whole recipe in the oven cooking, I was absolutely sure it was going to be terrible. HOWEVER, after letting it cook for a good 35-40 minutes, and then letting it sit for maybe half an hour to cool a bit, it was a good recipe and I have plenty of leftovers that we will definitely eat over the next couple of days.

    Bottom line: If you view this recipe as a starting point and add your own flair to it, you won't be disappointed. If you follow the recipe to the letter, you're likely to wind up with a rather bland dish and will likely be disappointed. Don't be afraid to experiment with this one!

    Reply: #261
  11. Kerry Merritt Team Diet Doctor

    I made this tonight with a few variations/notes. It turned out pretty good, but I can see why people are frustrated with this recipe. Notes below.
    1) Instead of a spring form pan, I used a 9-in pie dish. Zero chance I would have had enough dough to fill a spring form pan up the sides.
    2) I didn't have psyllium husk powder, and subbed in ground flax seed
    3) I didn't have coconut flour, so used extra almond flour. As others have stated, I needed to use more almond flour than what I would have needed to make up for the coconut flour. I just sprinkled it in until the dough was the right consistency.
    4) The seasoning suggested for the meat mixture is not nearly enough. Had I followed the recipe, this would have been horribly bland. Same goes for the crust. To the meat mixture, I added in onion salt, garlic salt, Italian seasoning, pepper, and salt, all to taste. I also added a bit of garlic salt and Italian seasoning into the crust to give it some flavor.
    5) The recipe doesn't specify what kind of cheese to mix with the cottage cheese. I went with sharp cheddar, and honestly, I feel like anything more mild than that would just make this whole thing even more bland if the recipe is followed as written.
    To be honest, after I had this whole recipe in the oven cooking, I was absolutely sure it was going to be terrible. HOWEVER, after letting it cook for a good 35-40 minutes, and then letting it sit for maybe half an hour to cool a bit, it was a good recipe and I have plenty of leftovers that we will definitely eat over the next couple of days.
    Bottom line: If you view this recipe as a starting point and add your own flair to it, you won't be disappointed. If you follow the recipe to the letter, you're likely to wind up with a rather bland dish and will likely be disappointed. Don't be afraid to experiment with this one!

    Thanks so much for your feedback!

  12. amin
    I really like this recipe. Have done it several times. Why was the amount of cheese reduced? I think I prefer the old quantities, otherwise I am afraid there won't be enough topping
    Reply: #263
  13. Kerry Merritt Team Diet Doctor

    I really like this recipe. Have done it several times. Why was the amount of cheese reduced? I think I prefer the old quantities, otherwise I am afraid there won't be enough topping

    You can certainly add more cheese if you like.

  14. Holly
    You really do need to almost double the crust recipe to get the sides high enough. It doesn't spread easily. It sticks to your fingers like oatmeal so it's difficult to shape.
    Reply: #265
  15. Kerry Merritt Team Diet Doctor

    You really do need to almost double the crust recipe to get the sides high enough. It doesn't spread easily. It sticks to your fingers like oatmeal so it's difficult to shape.

    Thanks for your feedback, Holly!

  16. Diana
    I made this recipe several times already, and it's one of my DD favorites, but I noticed I always need to play a bit with the filling to make it more interesting. This time, I used ground elk meat (it was on sale) and instead of the 1/2 cup of water the recipe calls for, I used 1/4 cup of white wine (I'm pretty sure I messed with the carbs there!) But I agree with other reviewers that the filling may feel a bit bland. Also, instead of cottage cheese (I don't like its flavor and texture), I used crème fraiche for the topping. I love the subtle sweetness of this pie, but I'd like to know how the addition of white wine may have changed the carbs/nutrition content of it. Thank you!
    Reply: #267
  17. Kerry Merritt Team Diet Doctor

    I made this recipe several times already, and it's one of my DD favorites, but I noticed I always need to play a bit with the filling to make it more interesting. This time, I used ground elk meat (it was on sale) and instead of the 1/2 cup of water the recipe calls for, I used 1/4 cup of white wine (I'm pretty sure I messed with the carbs there!) But I agree with other reviewers that the filling may feel a bit bland. Also, instead of cottage cheese (I don't like its flavor and texture), I used crème fraiche for the topping. I love the subtle sweetness of this pie, but I'd like to know how the addition of white wine may have changed the carbs/nutrition content of it. Thank you!

    1/4 cup would be 2 fluid ounces, so that would be about 2 carbs. Spread throughout the entire recipe, that would only add about half a carb per serving.

  18. kagibb
    I loved this recipe. I found a strategy to easily spread the dough in the pan and up the sides. Take a small square of parchment paper and use it to press the dough into the pan and up the sides. I also substituted the sesame seeds with chia seeds.
    Reply: #269
  19. Crystal Pullen Team Diet Doctor

    I loved this recipe. I found a strategy to easily spread the dough in the pan and up the sides. Take a small square of parchment paper and use it to press the dough into the pan and up the sides. I also substituted the sesame seeds with chia seeds.

    There are so many uses for parchment and managing dough is a great one! Thanks for the tip! So glad you enjoyed this one :)

  20. David Putnam
    Except for the fillings and the order laid in, has anyone used this recipe for KETO Chicago Deep Dish PIZZA??? Seems like a perfect kit. I would use SLICES of Mozzarella laid down first on the par-baked crust, then a layer of uncooked ground Italian sausage; then the pizza sauce and finally the Grated Parm.

    I'll come back when I try this and share.

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