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

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 turkey
  • 1 tbsp 1 tbsp dried oregano or dried basil
  • salt and pepper
  • 3 tbsp 3 tbsp tomato paste
  • ½ cup 125 ml water
Pie crust
  • ¾ cup 175 ml (75 g) almond flour
  • ¼ cup 60 ml (35 g) sesame seeds
  • ¼ cup 60 ml (25 g) coconut flour
  • 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
  • 1 tsp 1 tsp (5 g) 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 225 ml (200 g) cottage cheese
  • 1 cup 225 ml (100 g) shredded cheese

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" (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 the lower rack for 30-40 minutes or until the pie has turned a golden 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.

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.

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 6

254 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!

1 2 3 4 5 6

Leave a reply

Reply to comment #0 by