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.
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
  • 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
  • 1 cup 225 ml (200 g) cottage cheese
  • 1 cup 225 ml (100 g) 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 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.


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!
    Reply: #194
  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.
    Reply: #166
  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.
  14. Jan S
    I actually skipped the crust all together! Just put the meat mixture in the bottom or f a casserole dish, top with cheese mixture and bake. It’s delicious!
  15. clg
    For a different take replace the cottage cheese with cauli mash. Yum!
  16. Stacey
    Use refined organic coconut oil. Refined doesn’t have that strong coconut flavor.
  17. Andrea
    How many carbs in this?
    Reply: #168
  18. Kristin Parker Team Diet Doctor
    All of our recipes have a clickable nutrition tab under the list of ingredients. This is 7g net carbs.
  19. YumTumMum
    This is looking good! However, my base was still rather wet when I took it out of the pan. Is there a remedy for this, or something I'm doing wrong? I made it as thin as possible (and even had to patch a few holes where I'd gone overboard). Tips appreciated!
  20. Cat
    Hi team! I made this pie for the first time this week, and followed the instructions without deviation. I found that my pie crust was quite soggy and didn't hold up to support the filling. The pie collapsed (so I cooled it still in the tin) and the bottom broke. Any tips to keep the crust firm? Otherwise I'll use the crust from the spinach and goats cheese pie, as this works every time for me. Less water? Blind bake for longer? Make more of it so it can be thicker? Use beef mince that has less fat (therefore less liquid when cooked). Appreciate any tips from those who have had success! Thanks
  21. Carl Grein
    PIE MAKER: Would this receipe, specifically the pie crush work using a pie maker
  22. Ruthann Jaquette
    This was my first KETO recipe and it was fantastic! My kids loved it too.
  23. Lori
    We loved the filling but not the crust. Tasted too funky and was gritty. Will use the filling for sure with something else like in a zucchini lasagna.
  24. Angeline
    Can I use different pastry
  25. Jessica
    I followed the recipe other than adding more garlic to the meat mixture. It turned out perfectly! I will use the crust recipe for some other things too for sure. It was a great Keto substitute. When I make the meat pie again, I’ll probably put even more cheese on top. It seems like a ton of cottage cheese and shredded cheese, but after it melts down, I think there could be even more to balance the meat. I think I’ll mix some veggies in with the meat next time too. Peppers and mushrooms would be good.
  26. Rich
    I made this tonight, absolutely delicious, another one of those recipes you almost feel guilty for enjoying !
  27. T. Gee
    I made this on the wknd, and because I couldn't find psylliam husks for the crust, I made my own portion crustless in a large ramekin and put everyone else's in a premade/purchased pie shell. My friends really liked theirs. I used ground beef with basil & tomato paste for my ingredients and it was quite delish! Ceasar salad & green beans for our sides.
  28. Debbie
    Can we leave our the psyllium husk? Will that affect the dough??
    Reply: #179
  29. Kristin Parker Team Diet Doctor

    Can we leave our the psyllium husk? Will that affect the dough??

    We have not tested the recipe without the psyllium but it would likely be too much liquid as the psyllium absorbs a lot of liquid.

  30. Debra
    I was in a hurry and didn't want to take the time to make the crust so I just made the filling and topping. The taste and texture does remind me of shepherds pie which I love. I added 2 scallions as a vegetable to make up for not having corn (like shepherds pie) - I know this doesn't make sense but the extra flavor meant not missing the corn. Covered one half with horseradish harvarti & cottage cheese (very flavorful), and the other with cheddar/cottage cheese. What I will do in future is be more diligent about draining off the grease from the filling and draining the liquid off the cc (usually put it in a strainer in a pot and stick it in the fridge for a day - I used to use strained low fat cc instead of ricotta in lasagna). I scooped my pie into a bowl and enjoyed it thoroughly. Will have to make it with the crust one day.
  31. Renae
    Are the sesame seeds necessary or just make it nicer?
    Reply: #182
  32. Kristin Parker Team Diet Doctor

    Are the sesame seeds necessary or just make it nicer?

    They add a little crunch and texture to the crust.

  33. Fernanda
    Absolutely divine.. I'm a hopeless cook, thought I wouldn't be able to make it..I replaced sesame seeds with flax seeds, it's amazing!
  34. Tee Gee
    I made this for the 2nd time today. This time I used basil pesto instead of tomato paste, I much prefer the tomato paste. Also, I didn't have cottage cheese so I subbed sour cream and it was lovely.

    Am using the left over for my lunches this coming week. Will be delish.

  35. jojo
    A bit bland in all- i recommend mixing some spice or extra garlic and/or tomato in with the meat. The crust mix was fine, oil your fingers well and its easier to spread over the tin- but I found i had to bake it for twice as long as recommended in order to dry it out and get it a bit crisper. Had no cottage cheese so used a topping of leftover cheese sauce & mozzarella. Yum and made it much moister which was needed
  36. Sebina
    I made this with my little twist OMG it is so good! I didn’t make crust, I just almond flour tortillas on bottom! I also added celery, little of carrots and red bell pepper to the meat! On the top I put little sour cream and mozzarella!!
    Bon appetite!!
  37. Laurie
    I made this recipe tonight and overall it is quite delicious. I made the crust without psyllium husks, but I made the 1.5x recipe. It turned out fine. I made sure to drain the meat before I added the tomato paste, and then I added the water and put it on the simmer.
    I also used large curd cottage cheese, and high quality coconut oil. I let the dish rest for 30 minutes after I pulled it out of the oven. My crust was not soggy or anything like that.
    While the crust is not the typical buttery flaky crust I’m used to, it satisfied my craving to have that texture and some crunch.
    I also used Italian Seasoning in the filling instead of just oregano or basil and it was really yummy. Thanks for a really great dish!
  38. Disappointed
    I'm sorry this is the most awful thing I've ever tasted. The pie crust is horrible! Would much better just using a cauliflower crust. It tasted like you were eating a meat pie on cardboard. I scraped all the meat out and I'll use it in another way.
  39. Rachel
    Can you make this is 6 single serve small pies instead of one large pie? What adjustments would I need to make?
    Reply: #190
  40. Kristin Parker Team Diet Doctor

    Can you make this is 6 single serve small pies instead of one large pie? What adjustments would I need to make?

    Yes, that would work. You would need to bake them for a shorter amount of time.

  41. Juls
    Made it, easy.... and delicious. Will make again. Family favorite now.
  42. subrosa
    Of all the meat alternatives, beef, lamb, chicken, salmon, you don't mention pork which makes a fantastic meat pie. I suppose slightly different seasonings would be used.
  43. Susan
    This is in the oven now, with 10 minutes left to go. I've seen several comments about the amount of dough not being enough for a 10" springform pan. Well, it is but you have to work with it a bit. Doesn't need to go all the way up the sides, for example. I just trimmed the excess off the sides and added to the base. Also, for those who are saying the crust was soggy, I'm wondering if they either didn't pre-bake the crust or didn't simmer the meat long enough to cook off most of the liquid. My mixture was about the consistency of thick sloppy Joe filling. I'm looking forward to having dinner tonight!
    Reply: #210
  44. Linda
    Where in the world to you find AJVAR relish? I can't find it ANYWHERE except online...:( Thanks, Linda
  45. Linda
    Made this and LOVE it...I added it with a little side of sour cream........DIVINE!!
  46. Sophie
    Hi, I plan to start Keto Challenge this Sunday !! hoping to reach my goal !!
  47. dominic
    How to you measure a "serving." By weight? thanks
    Reply: #198
  48. Kristin Parker Team Diet Doctor

    How to you measure a "serving." By weight? thanks

    By fractions! This recipe makes 6 servings as written but you can change the number of servings.

  49. Carol
    Could I make with shredded chicken instead grounded beef?
    Reply: #200
  50. Kristin Parker Team Diet Doctor

    Could I make with shredded chicken instead grounded beef?

    We have not tested this recipe with chicken instead of beef, but it should work well.

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