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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208 comments

  1. Mark
    If there is to strong a coconut taste for you, use "refined" coconut oil (just as healthy) or use an Extra light olive
    oil to avoid that overpowering taste.
  2. Sue J
    I want to make this tonight as a deep dish pizza (Chicago here) but don’t have coconut flour. Is it still possible? What do I substitute?
    Replies: #203, #204
  3. Kristin Parker Team Diet Doctor

    I want to make this tonight as a deep dish pizza (Chicago here) but don’t have coconut flour. Is it still possible? What do I substitute?

    Substituting nut flours is not always workable. You can check out the low carb baking guide linked in the Troubleshooting section for more information.

  4. Dora
    Hi, I usually just put more almond flour instead of coconut and it worked for the recipe. I didn't like the taste of coconut flour.
  5. Julie B
    tasted ok but pretty boring. i did not make the crust. I have a bunch leftover. Will sprinkle in some tex-mex seasoning. Thinking about putting it in lettuce wraps. i should have just done the math and made enough for two instead of for six. won’t make it again. too boring.
  6. Michelle Susar
    Mine came out really greasy - like the cheese was completely covered in grease. I did not make the crust. Is that why? I simmered for 10 minutes - is that the issue?
  7. Beth Loft
    I found the coconut flavour to be at odds with the flavours in the meat and the cheese. Is coconut flour necessary for the pastry handling or could I just use almond flour in future? Otherwise, the crust worked well and filled a ten inch pie tin with sufficient depth to hold the filling.

    I think that curry spices in the meat and Paneer for the topping would work well with that hint of coconut in the pie shell. I would be tempted to grind some cashew nuts into the flour mix too.

    For me, this really hit most of the "I miss Lasagne" buttons but really needs a bigger flavour hit (although I doubled up on garlic, onion and herbs... it still seemed a little bland) from perhaps red peppers or mushrooms or something else to add an additional dimension. Red wine instead of water would help (a lot).

    If I can get rid of the coconut flour then my next effort will use lamb and be flavoured like a Moussaka, and I shall use Feta on top, perhaps adding a layer of spinach underneath the meat. Shredded chicken in a barbecue style sauce would be pretty good too.

    Reply: #208
  8. Kristin Parker Team Diet Doctor

    I found the coconut flavour to be at odds with the flavours in the meat and the cheese. Is coconut flour necessary for the pastry handling or could I just use almond flour in future? Otherwise, the crust worked well and filled a ten inch pie tin with sufficient depth to hold the filling.
    I think that curry spices in the meat and Paneer for the topping would work well with that hint of coconut in the pie shell. I would be tempted to grind some cashew nuts into the flour mix too.
    For me, this really hit most of the "I miss Lasagne" buttons but really needs a bigger flavour hit (although I doubled up on garlic, onion and herbs... it still seemed a little bland) from perhaps red peppers or mushrooms or something else to add an additional dimension. Red wine instead of water would help (a lot).
    If I can get rid of the coconut flour then my next effort will use lamb and be flavoured like a Moussaka, and I shall use Feta on top, perhaps adding a layer of spinach underneath the meat. Shredded chicken in a barbecue style sauce would be pretty good too.

    Coconut flour absorbs a lot more moisture than almond flour does and helps keep the crust from getting soggy. If you try almond flour, try adding 1.5 - 2x the amount.

  9. Jacolyn
    It is in the oven now and I think it will like the taste but realized that my crust was only on bottom of spring pan. I should of doubled the recipe. I'm thinking I should of used pie plate vs springform pan this time around since my crust wasn't going up sides. Thinking it might be a mess to serve. Oh well...
  10. Jacolyn
    My crust was only enough for bottom of springform pan. In oven now. Do you think it wll still stay together??? Praying...
  11. Heather
    The flavor of the nut flour and the meat are odd together. I would definitely not make this again.
  12. Cynthia
    Was looking forward to this recipe, however, how you manage to make 3/4c of almond flour and a few tablespoons of coconut flour cover the bottom of an 8" springform pan must be nothing short of a miracle. Mine barely covered the bottom and i definitely didn't come up the sides. Ended up being skimpy and not deep dish:(
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