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 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 cottage cheese
  • 7 oz. 200 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 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—about 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.

Tip!

This is an easily worked dairy-free pie crust. Here, we have filled it with meat and a cover of cottage cheese and cheese, but you can use any filling you like! Any left-overs can be sliced and placed in the freezer for easy weekday lunches.

Troubleshooting

Products used in low-carb baking behave differently from flours made from wheat and grains. For more information, check out our low-carb baking guide.

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129 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
  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.
  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
  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!
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