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 from this easy-to-follow recipe. Serve lukewarm for peak flavor. Great for packed lunches, too.

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 from this easy-to-follow recipe. Serve lukewarm for peak flavor. Great for packed lunches, too.
6 servingservings


  • 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
  • 20 oz. 600 g ground beef or ground lamb
  • salt and pepper
  • 1 tbsp 1 tbsp dried oregano or dried basil
  • 4 tbsp 4 tbsp tomato paste or ajvar relish
  • ½ cup 125 ml water
Pie crust
  • ¾ cup 180 ml (100 g) almond flour
  • 4 tbsp 60 ml (35 g) sesame seeds
  • 4 tbsp 60 ml (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
  • 1 1 eggeggs
  • 4 tbsp 60 ml water
  • 8 oz. 225 g (250 ml) cottage cheese
  • 7 oz. 200 g (425 ml) shredded cheese


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 the onion is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to taste.
  3. Add tomato paste, pesto or ajvar relish – use what you have on hand. 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 dough 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 — 9-10 inches in diameter — to make it easier to remove the pie when it's done. (You can also use a deep-dish pie pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.
  6. Pre-bake the crust for 10-15 minutes. Take it out of 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 for 30-40 minutes on lower rack or until the pie has turned a golden color.
  8. Serve with a fresh green salad and dressing.

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.

How to store it

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.


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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  1. Elyse
    I am new to the keto movement and tried this for the first time. I am not a fan of the crust, a little to grainy for my liking. I might attempt this again just making the crust a bit thinner as the recipe on a whole is yummy =)
  2. jenny
    Made it here in Mallorca, turned out well, and delicious. Only comment not complaint, I had to make more of the crust to ensure it fitted the size of the spring form pan, other than this, was a great recipe for brunch, lunch or evening meal served with whatever takes your fancy, here in spain we have tumbet lots of peppers onions, aubergines cooked slowly in olive oil and garlic, or tumbet, this is onions and tomate simple salad with virgin olive oil and vinegar, black pepper.


  3. 1 comment removed
  4. Jeanne
    What kind of cheese did you guys use for the shredded cheese?
    Reply: #157
  5. Kay
    Oh my goodness...AJVAR in the meat pie!! Ajvar is to die for and generally low in carbs. For those who are unfamiliar with ajvar, it is a mélange of roasted red peppers and roasted eggplant with oil, vinegar and salt, pureed into a spread like consistency . So darn delicious!! Thank you for this incredible recipe...hubby and I will be devouring this masterpiece at the cottage this weekend!
  6. Xian
    Fantastic recipe; I'm not a fan of cottage cheese at all but it's perfectly fine in this. This was my first time using almond flour, etc, and was worried that the amount of dough wouldn't be enough for my 9-inch spring ban, it seemed so thin in places; rest assured: it firms up quite nicely in the oven, so don't worry about it.
  7. Xian
    I used a ready-made "Mexican Blend" of Monterey Jack, Medium Cheddar, Queso Quesadilla (?) and Asadero (Kirkland Signature brand from Costco). It was great & didn't taste TexMex at all. I'd suggest NOT using a Mexican Blend that includes a type of Mexican seasoning in with the cheese, as it's not versatile enough. Good Luck!
  8. Gil
    Just made this tonight, used ground lamb. The original recipe for the dough is definitely not enough to have "sides" on it. So, I filled the meat sauce over what I had and it turned out AWESOME !! At the end of the day, the dough would be totally optional for me, the meat sauce is fantastic on it's own :)
  9. Melissa
    I am from the Chicago area ,this looks like a deep dish pizza ,going to give it a try this week .
  10. Angelene
    This is one of my favourite recipes! I do tweak it a little as I like a bit more spice 🌶. I also use a little less meat and sub in finely minced cauliflower, you would never know it was in there. I make this every couple of weeks and freeze the portions, very yum and convenient!
    Thanks for all the information and recipes! This is a great site and I have recommended it to many!
  11. Granny
    The crust lacks spices to cover up the coconut taste. I consider this recipe a fail.
  12. Dawn
    How much tomato paste? I don’t see it in the recipe but do in the instructions.
  13. Dawn
    Nevermind I see it now.
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