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

Pie crust
  • ¾ cup 175 ml (100 g) almond flour
  • 4 tbsp 4 tbsp (35 g) sesame seeds
  • 4 tbsp 4 tbsp (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, melted
  • 1 1 eggeggs
  • 4 tbsp 4 tbsp water
Topping
  • 8 oz. 225 g (250 ml) cottage cheese
  • 7 oz. 200 g (425 ml) shredded cheese
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 ground lamb
  • 1 tbsp 1 tbsp dried oregano or dried basil
  • salt and pepper
  • 4 tbsp 4 tbsp tomato paste or ajvar relish
  • ½ cup 125 ml water

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

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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211 comments

  1. Marios
    Maybe we should use hot water ?

    Because by using cold water the mixture does not come out well binded

  2. Eunice
    I made the lo carb meat pie last night. well i didnt have all the ingreedients that i should have had, but made it any way. it was delicious . i did not have sesame seeds, so i used some ground flax seed about 2 tablespoons, and almost 1/4 cup chia seeds. i needed just slightly more water you just watch the processor , but i can see where too much water would make it gummy. followed all other directions. then for the topping i realized , i didnt have cottage cheese. but i did have a chunk of queso fresco ( similar to rocata cheese) so i finely grated the cheese but too dry well i added heavy enough whipping cream to make it like cottage cheese. much to my supprise it came out beautiful we loved it. if i had any suggestions it would be for the crust. because it is just my husband and my self , i would mix all dry ingreedients in bowl and devide it in half and store half for another occasion. then add the egg and cut water and oil in half. this would have served 5 or 6 people with a side salad. delicious laugh at my mistakes, but enjoy the meal
    Reply: #57
  3. Dawn
    Made this tonight and it was absolutely fabulous. I'll definitely make it again and would be happy to serve this to anyone that was in the house.
    Thanks
  4. Mina
    More dairy-free recipes please!
  5. Marlene
    I just put this in the oven! Instead of tomato sauce I used red peppers I put through the blender. Also just used a mix of sharp cheddar and parmesan on the top. I'm looking forward to dinner!
  6. Dee
    Just had my first attempt at this pie. Absolutely beautiful. Looking forward to having more tomorrow for lunch.
  7. Lisa
    Is there a substitute for psyllium husk powder that is used in many of the recipes?
    Reply: #44
  8. Corey
    I am allergic to coconut and I see a number of the recipes call for it. Is there a good substitute for that?
    Replies: #15, #31
  9. Hilary
    made this tonight, it was amazing. all the family loved it and i will definitely make it again. thank you ??????
  10. Helen
    Tip... Use wet fingers to press almond crust into pie dish...easy peasy. In oven now, looking great so far
  11. Chelsea
    I used coconut oil in the crust and to grease the pan and the recipe turned out absolutely delicious. It tastes even better heated up the next day, as if that was even possible!
  12. Annette
    I tried it out but used the coconut oil with the crust. It came out too sweet for the tomato mixture. I think next time I'll use the olive oil in the crust. Thank you!
  13. Hilary
    made this for a second time and this time filled it with chicken and mushroom in a sage and onion ( small amount of onion ?) creamy sauce. didn't know what to put on as a topping as i didn't fancy cheese, so blended together some steamed broccoli and courgette and topped it with that, it was delicious. the pie crust was better and crispier than last time, it was amazing. definitely going to try it with lots of different fillings, maybe a quiche next time, steak pie the next...then...maybe a sweet version.....???
  14. Zoe
    This pie is so good. We had minced meat made it to the recipe yum???
  15. Jenni
    Oat FIBER is a perfect substitute.
  16. Carole
    This recipe was fantastic!!! I followed the recipe exactly using ground chuck and 4% cottage cheese with extra sharp cheddar for the topping. My husband liked it so much he ate two servings. I had to stop myself at one serving, but I was so full and satiated that I didn't eat again for 20 hours! Thank you, thank you, thank you for your outstanding recipes.
  17. lindsay
    How can 1/4 cup be 50ml and 3/4 cup be 200ml? 150ml surely? In UK so the cup thing doesn't exist over here. can someone help as Id love to try this if I can get Psyllium over here?
    Reply: #19
  18. Jess
    Option for nut free sub for almond flour?
    Reply: #40
  19. Kristin Berglund Team Diet Doctor

    How can 1/4 cup be 50ml and 3/4 cup be 200ml? 150ml surely? In UK so the cup thing doesn't exist over here. can someone help as Id love to try this if I can get Psyllium over here?

    Hi Lindsey!

    1 US cup is 240 ml, so 1/4 cup is 60 ml and 3/4 cup is just short of 180 ml. We round off the numbers so that they will be easier to work with regardless of which measurement system you're using. In this recipe we didn't do a good job so I'm fixing it now. Thank you for letting us know! Good luck!

  20. Shawn
    I had to double the crust recipe; as listed, it only covered the bottom of my 10" spring form. I needed that amount again to make the sides.
    Reply: #22
  21. gbl
    I will make this with a beef/pork mixture in a spring form cake pan, no crust at all. When cool I will freeze portions. I will call it Tourtiere.
  22. Duncan
    Agreed, I had to leave some of the filling out as not enough crust, probably needed about 1.5 times the amount stated
  23. Gün
    I assume you mean:
    180g almond flour
    60g sesame seeds
    60g coconut flour
    and not flour and seeds in milliliters... Correct? I've seen this happen in a few other recipes on this site and would love it if you could make metric measurements a bit more accurate. As you know, we use ml for liquids and g for solids. Thank you very much!
    Reply: #24
  24. Gün
    Hi again. Sorry, I think I just reported my own comment - I am not the most technologically talented, I apologize.
    I just made this wonderful recipe. For the 180ml almond flour I used 76g. I turned 60ml sesame seeds into 10g and 60ml coconut flour into 25g. The crust turned out JUST PERFECT. I used Turkish spicy pepper paste for the meat sauce and mixed the cottage cheese with shredded mozarella. My husband would have eaten the whole thing in one sitting if it wasn't so filling. What a yummy, yet ketogenic treat. I will use this recipe dozens of times in my kitchen, this I guarantee. Next time I shall try a different shredded cheese - a sharper one - this is just what I had in my fridge. Please do adjust the measurements (feel free to take mine), so that those using the metric system don't have to try and convert everything online. Thank you SO much for this recipe and your amazing work on this website.
  25. lizguini
    Wow! I'm so impressed, this is absolutely delicious & satisfying! The crust recipe worked out perfectly for me, with no changes. It filled my springform pan perfectly & allowed for a couple inches up the sides with no problem. I moistened my hands a few times with water to help keep it from sticking to my fingers, super easy.

    We raise our own meat animals & I have an excess of organic ground pork so I used that instead & I used LOTS more herbs & spices, including harissa spice, chile powders & cumin - yum! I like my meals spicy. Served it as suggested with a simple green salad & a little kimchi.

    So happy with this recipe, my favorite so far. I'm looking forward to leftovers tomorrow for lunch. I've been doing this diet/way of eating for 2 1/2 weeks now, eating twice a day (just not hungry enough for more) and have lost 18 pounds. Finally found something that's going to work, 70 or so more pounds to go, definitely see the light at the end of the tunnel. Thanks diet doc!

  26. Noelene
    I made this last night and it was fantastic. Lovely crust. And leftovers for lunch. So many other options. I'm thinking lamb with Greek flavours and yoghurt and feta topping. Thank you for this and so many other great recipes.
  27. Sam
    This sounds yummy but I can't seem to find the macronutrients (kcal, net carbs, protein and fat) and I wouldn't want to knock myself out of ketosis because I can't count my macros!! Do you know the macros for this recipe per portion?? Many thanks!! Xx
  28. miranda
    when you go to the almost top of the page, where it says Low carb Meat pie, and click on ketogenic low carb you can see the macros. Greets
  29. Kathy
    Have made the dough a couple of times, once for quiche and once for a modification on the meat pie. Some suggestions:
    Dough: Add seasonings! It is much more tasty with spices added such as black pepper, rosemary, garlic powder, about 1 Tbsp pesto, etc.
    Baking: I did dock (poke the dough with a fork) prior to baking before adding filling to reduce it lifting/ bubbling up. Also, if using a spring form pan, make sure to put foil around the outside or a drip pan in case it leaks after adding fillings.
    Filling options: Quiche - about 5-6 eggs, 1-1 1/2 c. cream, ~1c. grated cheese, any other fillings.
    Italian option: use hamburger and italian sausage with about 1 c. spaghetti sauce, top with mix of ricotta (instead of cottage cheese) and grated cheese as per the recipe.
  30. miranda
    I also had to double the amount of dough for my spring form. Ten inches is about 24 cm, so I could barely fit the bottom, 1.5 times the amount would be right and also I agree with Gun, cups should be converted to g if used with solids. Ml is for fluids.
    Other than that, this recipe is very nice, I will probably make it more often as I do with more recipes from this site, they really are yum!!
  31. Patricia
    hi Corey

    yes you can replace with almond meal.

  32. Yvonne
    Better than pastry. But not enough dough for my pan. Didn't stop it disappearing as soon as it was out of the oven though! This is a real winner!
  33. Janet Gunn
    I hadn't noticed that the metric version was still in volume, ie mls, so I used grams! I wondered why I had so much mixture! And for less dense ingredients the volume per gram is much larger in comparison with more dense ingredients. Next time I will try with cups ( although it does seem odd to a European way of baking)
    It's great that you are trying to accommodate us foreigners, but please, as others have said, could you use grams or ounces, rather than volume?
    Many thanks!
    Reply: #41
  34. Pauline
    Made this tonight love it, but unlike others we found crust a bit thick, so am going to have a go at rolling it, at last for the bottom. But a great versatile basic pie crust, thank you. Have not cooked anything from this site thar we haven't liked ❤️️❤️️
  35. Margaret
    Does any one know what size pan they used . My crust did not come up to the sides like it showed
    In the picture . I used my 8 inch cheesecake pan but I think the pan should be smaller. Anyone
    Reply: #37
  36. Laura
    Great recipe, although I agree with other commenters about the coconut oil in the crust: you definitely taste it (which would be fine if this was a Thai-flavored dish, but not so much in an Italian-flavored dish). I will use butter next time. Also, I drained the fat/liquid off the fried ground beef before adding the tomato paste. Good food!
  37. Laura
    I used a 9" spring-form pan and pressed the crust pretty thin until it stretched half-way up the sides of the pan. The beef filled the crust to the top edge. No overflow with the cheese, though, I guess because it melted in nicely.
  38. William
    i "TRIED" to make the meat pie last night. Total flop....almost burnt my kitchen down. That spring form just not made to hold in all that grease in. And it seems like several steps were left out
  39. Patricia
    Made this for a Christmas potluck and it was big hit! Everyone especially enjoyed the crust. I followed the recipe as described but used a mixture of veal and beef for the filling. I did not need a food processor to make the dough; a bowl and fork is perfect, but using hot water helps to bind it altogether. Also, make sure your hands are wet when shaping dough into pan.
  40. Ian
    Almonds are not nuts, they are the pit of a fruit and are part of the same family as peaches. My wife who is deathly allergic to nuts, has no issues with almonds.
  41. Papagena

    I've seen this happen in a few other recipes on this site and would love it if you could make metric measurements a bit more accurate. As you know, we use ml for liquids and g for solids. Thank you very much!

    I hadn't noticed that the metric version was still in volume, ie mls, so I used grams! I wondered why I had so much mixture! And for less dense ingredients the volume per gram is much larger in comparison with more dense ingredients. Next time I will try with cups ( although it does seem odd to a European way of baking)
    It's great that you are trying to accommodate us foreigners, but please, as others have said, could you use grams or ounces, rather than volume?
    Many thanks!

    Yes please, give us the dry ingredients by weight (grams and ounces) to avoid confusion! Thank you for an otherwise brilliant website xx

    Reply: #47
  42. catherine
    any one know the macronutrient breakdown of this? I dont understand the percentages... or how to turn the percentages into macronutrient breakdown in grams or oz? I see the carbs but i dont know how to see the fat and protein.
    Reply: #43
  43. Peter Biörck Team Diet Doctor
    Hi Catherine!

    We don't want to promote to much "food-counting" thats why we only have the carbs in gram.

    But If you feel that this is important to you then use the formula below to calculate. :)

    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN
    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT

    gram_CARB * 4 + gram_PROTEIN*4 + gram_FAT*9 = CALORIES

    any one know the macronutrient breakdown of this? I dont understand the percentages... or how to turn the percentages into macronutrient breakdown in grams or oz? I see the carbs but i dont know how to see the fat and protein.

    Replies: #48, #54, #105
  44. Debbie
    Hi Lisa, You can use flax seeds or even chia seeds instead of the psyllium I'm pretty sure it's for binding & they all add fibre too.
  45. Debbie
    I made this pie for the first time last night & we all loved it, I didn't use the cottage cheese though & found it didn't really need it. I used a pizza cheese blend.

    For anyone who has trouble with the crust it is good to remember that altitude can play a big part in how your dough turns out & you can add a little more liquid as coconut flour can suck up the water. Over working the dough can make it chewy too, I found it came together really easily with just a fork for mixing.

    For others confused about ml versus g with most ingredients you can use gram measurements for ml eg. if the recipe says 60ml, weigh 60g or 4 or 3 tablespoons ( I live in Queensland, Australia & our tablespoon measure is 20ml).

  46. Mari
    I made this last night. I thought it was terrible. I've liked every recipe on this site so far until this one. The crust was tasteless and dry. Not to mention a pain to press into the spring form pan. Then had to make another batch of dough to cover the entire pan. It was bland and a waste of beef.
  47. Allen

    I've seen this happen in a few other recipes on this site and would love it if you could make metric measurements a bit more accurate. As you know, we use ml for liquids and g for solids. Thank you very much!

    I hadn't noticed that the metric version was still in volume, ie mls, so I used grams! I wondered why I had so much mixture! And for less dense ingredients the volume per gram is much larger in comparison with more dense ingredients. Next time I will try with cups ( although it does seem odd to a European way of baking)
    It's great that you are trying to accommodate us foreigners, but please, as others have said, could you use grams or ounces, rather than volume?
    Many thanks!

    Yes please, give us the dry ingredients by weight (grams and ounces) to avoid confusion! Thank you for an otherwise brilliant website xx

    As many people have already noted, please include grams/ounces in recipes. It would be very helpful in accurate measurements for us perfectionists :)

  48. catherine
    thank you! i am making this tonight but i dont have sesame seeds... will this be an issue? is there something i can sub it with?
    Reply: #50
  49. 1 comment removed
  50. Tom
    Catherine, I made the pie tonight and just omitted the sesame seeds. It came out great! I did add some ground flax seeds instead, but only about a tablespoon. I think it'll come out fine without the sesame seeds. Enjoy!
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