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.
USMetric
6 servingservings

Ingredients

  • 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
Topping
  • 8 oz. 225 g (250 ml) cottage cheese
  • 7 oz. 200 g (425 ml) 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 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.

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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149 comments

  1. Donna
    Any alternative to psyllium husk powder ? I am pretty sure I had a very bad allergic reaction from it
    Replies: #108, #115, #143, #145
  2. Kristyl
    Is there anyway you can provide macros?
  3. Lindsey
    I don't have sesame seeds on hand usually, what can I do instead?
  4. karen
    I have made this several times and it is delicious every time . The crust perfection .
    Reply: #122
  5. Heather
    Can you tell me the total grams of protein?
  6. Peter Biörck Team Diet Doctor
    Hi Heather!

    Here we go :)

    7 gram carbs/serving
    4 E% Carbs
    25 E% Protein
    71 E% Fat

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (25 / 4) * 7
    = 43.75 gram PROTEIN

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT
    (71 / 4) * (4 / 9) *7
    = 55.22 gram FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES
    (7 * 4) + (43.75 * 4) + (55.22*9)
    = 699.98 CALORIES

  7. Rose
    I made it last week and it was really good! The almond crust gives a nice sweet taste and just fits perfectly. Thank you for the recipe!
  8. Rose
    mine makes the bread purple so I didn't even use any. Still worked out fine but I see people add flax seeds.
    Reply: #142
  9. Anelya
    Made it yesterday.
    Followed the recipe but did not find sesame seeds so had to go without them.
    It was great! For 6 portions, used metric system for scale.
    Next time I will start experimenting more with filling.
    Good recipe. Thank you
    Reply: #136
  10. Jem
    Super yum. The pie crust is amazing. I'm thinking of trying to add spices to the pie crust next time to kick it up a notch. But really this is amazing. The nutritional info came out right for me too. I was surprised at the size of slice too, bigger than I thought hooray!

    I am looking forward to using this crust in other recipes too!

  11. Leeann Murphy
    Oh wow oh wow I used this to make a cheese and onion tart proper lush a firm family favorite from now on in my low carb quest thanks for the recipe
  12. 1 comment removed
  13. red
    I made the meat pie today. I used roasted tomato pesto. I didn't have sunflower seeds so I used chopped almonds in the crust. My husband is picky. He liked it. He said it tastes like lasagna. He has also eaten a pizza made with egg, cheese and cauliflower for the crust from this website. I also made the scrambled eggs with cabbage and soy sauce, along with naan bread for breakfast yesterday. I'm glad he likes what I have been making. I was starting to feel like he blames me for his diabetes. Oh my, I just realized it was sesame seeds, not sunflower seeds. and I had sesame seeds. oops Lol
  14. Sarah
    Xantham gum. I used 1.5 tsp in place of the husk powder
  15. Kristan
    I had a really hard time with the crust. It seemed like too little to fit in a 10 inch spring form. I ended up using the 8.7 inch one. It’s in the oven now. We’ll see!
    Reply: #124
  16. Meghan
    Mfp has this recipe as 14 carbs for 8 slices. I count total carbs and not net so this recipe is too high for me. That much almond and coconut flour plus the carbs in sesame seeds, cottage cheese and tomato paste are what make it so high.
  17. Tammy
    How can I know the size of one portion? I can’t find this information in any of your recepies. Tks
  18. Crista
    Xanthan gum. But the amount would be different from the psyllium husk in the recipe I think.
  19. Jeanne
    Could this be made crustless ... partly to save on time and ingredients to make the crust, and also to save on a few carbs? Maybe in a pie plate, coated with coconut oil or butter?
  20. John
    I had to increase the crust amount by 50%. The recipe did not produce enough crust to spread over the bottom and sides of a 10" springform pan. I also used ground flax seeds (= flax meal) in place of the psyllium husks. Came out great!
    Reply: #123
  21. kerstin
    Tell me what your secret is to making the crust. I just made it, it's in the oven as we speak. I followed the dough recipe to the tee. I measured everything perfectly.

    The dough was a bit sticky. It was not enough for my 10 inch spring pan, so I put it my nine inch. Parchment paper on the bottom, well greased sidess. The sides came up from the bottom about 3/4 of an inch at best.

    I baked mine for 15 minutes. the tips of the sides where golden brown. I didn't want to poke my fingers in the middle, in fear that I would break it.

    I'm a beginner who doesn't really cook, but I can follow instructions really well. Please send some of your advice

    thanks

  22. kerstin
    Hi,

    Read your statement. You replaced the Psyllium Husk with with Flax (meal) the same measurement?
    That made enough dough for the crust in a 10 inch spring pan.

    Does it change the carb count?

    What would happen if you used1/2 cup hot water to really activate the Husks?

  23. kerstin
    Hi

    I just made it myself. Exactly what the recipe called for. Doesn't resemble the picture what so ever. I' afraid to release the spring pan.

    I going to wait till it cools down a bit.

    It smells amazing. But I think its like lava with mushy crust. The key is the crust, I need some suggestions, but don't want to change the net carb count.

    Any suggestions?

  24. Jeff Traughber
    I cooked this up today and am very happy with how it turned out , think I will tweak it next time with jalapeños to give it zest......thanks for an awesome low carb meal it’s delicious
  25. chris heal
    just cooked this pie for tea it was amazing will be making it again loving this diet
  26. Daniel
    Made this today for the first time with a slight alteration. Only had 1 lb of hamburger so I chopped up three slices of bacon and cooked them along with the hamburger. Tasted great! I suggest putting a tray under the spring pan (I used a 9"). The oil from the cheese leaked out the bottom onto the oven.
  27. Eliana Salamanca
    I did follow the recipie and the amount of dough that you obtain it will only for a pan of 8 inches, the comments previously there correct.
    You will have to increase the amount of flour to get something like the picture.
    Also I use Fax seed in replacement of psyllium, same amount.
    For this size of pie I used only 1pound of meat and a little more onion.
    Will is ready for dinner
    dinner
  28. Eliana Salamanca
    The pie is good , just follow the recipient, for a pie size of 8 inches no more, otherwise yu have to increase the ingredients
    💁🏻‍♀️❤️
  29. James Morgan
    Just beginning here...simple and maybe dumb question....is the carbohydrate amount shown on each recipe an amount per serving or the amount for the whole dish? It does not specify which. Does anyone know?
  30. Bradford
    I too did not have enough for a 10 Springform pan. Even spreading it to almost see-through it was only enough to go up about an inch on the sides. Probably should be in an 8 inch or the crust recipe should be modified for at leas half more.
    Really tasty though, nothing not to like about this dish!
  31. 1 comment removed
  32. Katelyn
    So me and my family says it’s dog crap. Not even dog food, just dog crap.
  33. the wit
    Thank you thank you! I had to tweek it a bit as my oven is out of service so I had to use a pan to fit my toaster oven!! but it was incredible! Instead of cottage cheese I did a fluffy mashed cauliflower (there is a trick to getting it SO close to mashed potatoes) and then regular cheese on top of that, until browned. This crust is SO amazing I am thinking of seeing if I can turn it into sandwich "bread" My husband wants it again tonight. It's THAT good. thanks again.
  34. Alicia
    amazing! reminds me of lasanga. i think i will use the recipe for the crust and make a slow cooked steak pie of some sort also.
  35. Taylor
    found some sesame seeds at Wal Mart
  36. Linda Vacca
    Tried this recipe but had about 14oz of lean grd beef.. it was plenty. I used a square 8x8 greased, glass pan and cooked crust 15min. till it felt a little firm. Topped with beef seasoned as written and topped with cheeses and loved it! I have made a similar pie with a real pie crust and I like this one better! Thanks for the recipe!
  37. Al
    I am not a dough maker, any suggestions for store bought crust
    Reply: #148
  38. Caroline
    Made this yesterday for lunches this week. It turned out great following the recipe exactly. Thank you! This is so good and filling. Love it.
  39. Ronny
    Just had the pie for dinner tonight. The flavor of the pie is very good. My husband loved it and is already looking forward to the left-overs for dinner tomorrow. The only changes I made was that I did not have ground psyllium husk powder, I replaced it with a Tbls of ground flax seed. The crust turned out great, so I will use that again in the future. I added some Italian seasoning to the cheese mix, and used garlic salt (instead of regular salt in the meat) My only fail, was I should have put a sheet pan under the pie while it cooked, fat leaked out of the bottom of the spring pan, all over the bottom of my oven. Lesson learned. I will be adding this to my regular rotation.
  40. Deeeee
    My darn crust came out soggy.
    Reply: #147
  41. Una

    mine makes the bread purple so I didn't even use any. Still worked out fine but I see people add flax seeds.

    Yes, mine made the bread purple - couldn't give off to anyone!!! Wonder why It goes purple? Not many brands in Britain to try as no one says it!!!

    Reply: #144
  42. Dianne Clay
    I didn't have psyllium husk powder, but had Super Seed from Garden of Life. It was perfect substitute. I also added a few heaping handfuls of fresh spinach to the filling. Added a nice touch.
  43. Ermine
    I got psyllium (and lots of other ingredients) from bulk powders on amazon.co.uk. I've never had a purple incident!
    This pie recipe is great. It's also adjustable - different veggies, protein, sauces and toppings. A really useful recipe - which my non keto other half also loves. Guests like it too. Good hot with leftovers cold.
    Reply: #146
  44. Una
    Makes you go purple - ha, ha! Certainly my bread did - looked dreadful.
  45. Una

    I got psyllium (and lots of other ingredients) from bulk powders on amazon.co.uk. I've never had a purple incident!
    This pie recipe is great. It's also adjustable - different veggies, protein, sauces and toppings. A really useful recipe - which my non keto other half also loves. Guests like it too. Good hot with leftovers cold.

    Thanks Ermine, very useful information if you haven't had purple bread or purple lasagna in Britain! I'll look for Bulk Powders. I want to make it for non-Keto friends one night who are coming to stay.

  46. Una
    Oh, dear, why was that?

    My darn crust came out soggy.

  47. Una
    You must be joking!!! Takes all of ten minutes to make if you follow the instructions. You're not making yeast bread, so it's easy, and you know what is in it when you do it yourself!

    I am not a dough maker, any suggestions for store bought crust

  48. Anna
    I made it today, delicious and so filling! It's been 4,5 hours since I had 1 serving and I'm still not hungry (very unusual for me).
    Thank you!
  49. Diana
    Made it in a small, deep Pyrex. Used Trader Joe’s Everything but the Bagel instead on sesame seeds. Didn’t have psyllium husk, so it was omitted. Used jarred tomatoe sauce by Antica, and no added water. I used whole milk ricotta not cottage cheese, bc I wanted a creamier version. Overall, it came out pretty good. Definitely, would consider additional tweaks, in the future.
  50. 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 =)
  51. 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.

    THANK YOU DIET DOCTOR FOR SUPER RECIPES TO TRY AS ALWAYS ENJOYED HERE ON THE JEWEL ISLAND IN THE MEDITERRANEAN.

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