, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto meat pie
Ingredients
- ½ (2 oz.) ½ (55 g) yellow onion, finely choppedyellow onions, finely chopped
- 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
- 2 tbsp 2 tbsp butter or olive oil
- 1½ lbs 650 g ground beef or ground turkey
- 2 tbsp 2 tbsp dried oregano or dried basil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 3 tbsp 3 tbsp tomato paste
- ½ cup 120 ml water
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds
- ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 pinch 1 pinch salt
- 4 tbsp 4 tbsp olive oil
- 1 1 large egglarge eggs
- ¼ cup 60 ml water
- 1 cup (7½ oz.) 240 ml (210 g) cottage cheese
- 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
Instructions
Meat filling
- Preheat the oven to 350°F (175°C).
- Heat the butter or olive oil in a large frying pan, over medium heat. Add the onion and cook for a few minutes until tender. Add the garlic, ground beef, oregano or basil, salt, and pepper. Use a spatula to break the meat into smaller pieces, while mixing together. Cook for 8-10 minutes or until no longer pink.
- Add the tomato paste, water, and stir to combine. Reduce heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally. Meanwhile, prepare the pie crust.
- Mix the crust ingredients together using a food processor, or with a fork.
- Place a round piece of parchment paper in a well-greased, 9-10" (23-25 cm) springform pan, or deep-dish pie pan. Using a spatula or well-greased fingers, evenly press the dough onto the base and the sides of the pan. Prick the base and sides of the crust with a fork, to prevent bubbling.
- Pre-bake the crust for 10 minutes. Remove from the oven and place the meat mixture in the crust.
- In a small bowl, combine the cottage cheese and shredded cheese. Spread on top of the pie.
- Bake on the lower rack for 30-40 minutes, or until golden in color.
Pie crust
FYI
The nutritional information in this recipe was based on a high-fiber coconut and almond flour that we realized was difficult to purchase in some areas of the world. We decided to update it with more common brands that are slightly higher in carbs. That’s why the carb amount in the video does not match the nutritional information in the recipe.
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.
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.
274 comments
That does sound delicious!
I am sorry that you didn't care for this recipe. Some people choose to make it without a crust. You can adjust the salt and spice level to suit your palate as well, should you choose to try this recipe again.
To get Total Carbs, add the Net Carbs (7) and the Fiber (6) for 13 Total Carbs.
Thank you for taking the time to let us know!
1) Instead of a spring form pan, I used a 9-in pie dish. Zero chance I would have had enough dough to fill a spring form pan up the sides.
2) I didn't have psyllium husk powder, and subbed in ground flax seed
3) I didn't have coconut flour, so used extra almond flour. As others have stated, I needed to use more almond flour than what I would have needed to make up for the coconut flour. I just sprinkled it in until the dough was the right consistency.
4) The seasoning suggested for the meat mixture is not nearly enough. Had I followed the recipe, this would have been horribly bland. Same goes for the crust. To the meat mixture, I added in onion salt, garlic salt, Italian seasoning, pepper, and salt, all to taste. I also added a bit of garlic salt and Italian seasoning into the crust to give it some flavor.
5) The recipe doesn't specify what kind of cheese to mix with the cottage cheese. I went with sharp cheddar, and honestly, I feel like anything more mild than that would just make this whole thing even more bland if the recipe is followed as written.
To be honest, after I had this whole recipe in the oven cooking, I was absolutely sure it was going to be terrible. HOWEVER, after letting it cook for a good 35-40 minutes, and then letting it sit for maybe half an hour to cool a bit, it was a good recipe and I have plenty of leftovers that we will definitely eat over the next couple of days.
Bottom line: If you view this recipe as a starting point and add your own flair to it, you won't be disappointed. If you follow the recipe to the letter, you're likely to wind up with a rather bland dish and will likely be disappointed. Don't be afraid to experiment with this one!
Thanks so much for your feedback!
You can certainly add more cheese if you like.
Thanks for your feedback, Holly!
1/4 cup would be 2 fluid ounces, so that would be about 2 carbs. Spread throughout the entire recipe, that would only add about half a carb per serving.
There are so many uses for parchment and managing dough is a great one! Thanks for the tip! So glad you enjoyed this one :)
I'll come back when I try this and share.
Unfortunately there is not a great substitute for psyllium for most recipes.
Thank you for sharing your tips and ideas!
Sounds great! Thanks for sharing!