This Keto Meat Pie is a hearty and comforting dish. It is made without traditional flour. This makes it perfect for low-carb and keto lifestyles. The pie features a rich, savory meat filling. It is encased in a buttery, golden keto-friendly crust. This pie delivers all the classic flavors you love—without the carb overload. It’s satisfying, filling, and ideal for anyone craving comfort food while staying on track.
The filling is packed with seasoned ground meat, aromatic onions, and warming spices, simmered until juicy and flavorful. Every bite is rich and meaty, balanced with just the right amount of herbs and seasoning. The recipe is keto-approved. It skips starchy thickeners. It relies on natural fats and slow cooking to create a luscious, thick filling.
The crust is made using low-carb ingredients like almond flour. It has a tender yet crisp texture. This holds the filling beautifully. It bakes to a golden finish and adds a delicious buttery flavor that complements the savory meat perfectly. You won’t miss traditional pastry at all.
This Keto Meat Pie is perfect for meal prep. It’s great for family dinners or special occasions. You can enjoy it on its own or pair it with a fresh green salad. It’s a comforting, wholesome dish that proves keto food can be just as indulgent and satisfying as classic recipes. 🥧
Ingredients for Keto Meat Pie
Pie crust
- 180 ml (100 g) almond flour
- 60 ml (35 g) sesame seeds
- 60 ml (30 g) coconut flour
- 1 tbsp (8 g) ground psyllium husk powder
- 1 tsp (5 g) baking powder
- 1 pinch salt
- 3 tbsp olive oil or coconut oil, melted
- 1 egg
- 60 ml water
Topping
- 225 g (250 ml) cottage cheese
- 200 g (425 ml) shredded cheese
Filling
- ½ yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp butter or olive oil
- 600 g ground beef or ground lamb
- 1 tbsp dried oregano or dried basil
- salt and pepper
- 4 tbsp tomato paste or ajar relish
- 125 ml water
How to Make the Best Keto Meat Pie with Almond Flour Crust
- Preheat the oven to 350°F (175°C).
- 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.
- Add tomato paste or ajar relish. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
- 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.
- Place a round piece of parchment paper in a well-greased spring form pan. Use a deep-dish pie pan — 9 -10 inches (23 -25 cm) in diameter. This will 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.
- 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.
- 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 choice 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.
How to store it
Savory pies are perfect for meal prep. Enjoy as much as you want for dinner and then divide any leftovers into piece-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. It tastes 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, it will burn. You can prevent that by wrapping aluminum 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.
Keto Meat Pie – Notes and Tips
- Crust Options: Almond flour creates a tender, slightly nutty crust. Coconut flour can be used for a lighter texture. Be sure to adjust the liquid properly.
- Prevent Soggy Filling: Make sure the meat filling is thick and not watery before adding it to the crust. Simmer longer if needed.
- Cheese Boost: Adding shredded cheese to the filling adds extra flavor. Placing it on top of the pie before baking helps to bind the filling.
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Assemble and bake when ready.
- Freezing: Fully baked pies freeze well. Wrap tightly and store in the freezer for up to a month. Reheat in the oven to keep the crust crisp.
- Spice Variations: Change the seasoning with herbs like thyme, rosemary, or smoked paprika for extra depth.
- Mini Pies: For portion control or meal prep, use a muffin tin or small pie dishes to make individual pies.
- Serving: Pair with low-carb vegetables or a fresh salad for a balanced meal.
Serving Suggestions:
- Serve warm with a crisp green salad tossed in olive oil and lemon for a fresh, light contrast.
- Pair with steamed or roasted low-carb vegetables like broccoli, cauliflower, or zucchini.
- Add a dollop of sour cream, garlic aioli, or keto gravy on the side for extra richness.
- Enjoy as a whole meal on its own for lunch or dinner, thanks to its filling protein-rich content.
- Cut into smaller portions and serve as a hearty appetizer or party snack for keto gatherings.
Frequently Asking Questions – FAQs
1. Can I make this Keto Meat Pie ahead of time?
Yes! You can prepare the filling and crust in advance and assemble the pie when ready to bake. The pie can also be stored in the fridge for 2–3 days or frozen for up to a month.
2. What meats work best for the filling?
Ground beef, ground pork, or a combination of beef and lamb work well. You can also use shredded cooked chicken or turkey for a lighter choice.
3. Is the crust gluten-free?
Yes, this keto crust is typically made with almond flour or coconut flour, making it both low-carb and gluten-free.
4. Can I use pre-made low-carb dough?
Absolutely! Pre-made keto dough is a convenient choice if you want to save time. Just make sure it’s labeled low-carb or keto-friendly.
5. How do I prevent a soggy bottom crust?
Make sure the filling is thick and not too watery before assembling. You can also pre-bake the crust for 5–7 minutes to create a firmer base.
6. Can I add vegetables to the filling?
Yes! Low-carb vegetables like mushrooms, spinach, zucchini, or bell peppers can be added, but avoid starchy vegetables like potatoes or corn.
7. How should I reheat leftovers?
Reheat in an oven at 350°F (175°C) for 10–15 minutes until warmed through. This helps keep the crust crisp.
8. Can I make individual mini pies?
Yes, mini pies or hand pies work perfectly. Just reduce the baking time slightly to avoid over-baking.
KETO MEAT PIE
Keep everyone happy with this satisfying, cheese-topped keto masterpiece. Meat pie is 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.
Ingredients
Pie Crust
- 180 ml (100 g) almond flour
- 60 ml (35 g) sesame seeds
- 60 ml (30 g) coconut flour
- 1 tbsp (8 g) ground psyllium husk powder
- 1 tsp (5 g) baking powder
- 1 pinch salt
- 3 tbsp olive oil or coconut oil, melted
- 1 egg
- 60 ml water
Topping
- 225 g (250 ml) cottage cheese
- 200 g (425 ml) shredded cheese
Filling
- ½ yellow onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp butter or olive oil
- 600 g ground beef or ground lamb
- 1 tbsp dried oregano or dried basil
- salt
- pepper
- 4 tbsp tomato paste or ajar relish
- 125 ml water
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- Add tomato paste or ajar relish. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
- 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.
- Place a round piece of parchment paper in a well-greased spring form pan. Use a deep-dish pie pan — 9 -10 inches (23 -25 cm) in diameter. This will 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.
- 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.
- Bake on lower rack for 30 -40 minutes or until the pie has turned a golden color.
Notes
- Crust Options: Almond flour creates a tender, slightly nutty crust. Coconut flour can be used for a lighter texture. Be sure to adjust the liquid properly.
- Prevent Soggy Filling: Make sure the meat filling is thick and not watery before adding it to the crust. Simmer longer if needed.
- Cheese Boost: Adding shredded cheese to the filling adds extra flavor. Placing it on top of the pie before baking helps to bind the filling.
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge. Assemble and bake when ready.
- Freezing: Fully baked pies freeze well. Wrap tightly and store in the freezer for up to a month. Reheat in the oven to keep the crust crisp.
- Spice Variations: Change the seasoning with herbs like thyme, rosemary, or smoked paprika for extra depth.
- Mini Pies: For portion control or meal prep, use a muffin tin or small pie dishes to make individual pies.
- Serving: Pair with low-carb vegetables or a fresh salad for a balanced meal.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 732Total Fat: 54gSaturated Fat: 22gUnsaturated Fat: 33gCholesterol: 160mgSodium: 669mgCarbohydrates: 14gNet Carbohydrates: 7gFiber: 6gSugar: 4gProtein: 47g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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