, 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.
269 comments
Because by using cold water the mixture does not come out well binded
Thanks
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!
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!
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.
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!
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.
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!!
yes you can replace with almond meal.
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!
In the picture . I used my 8 inch cheesecake pan but I think the pan should be smaller. Anyone
Yes please, give us the dry ingredients by weight (grams and ounces) to avoid confusion! Thank you for an otherwise brilliant website xx
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
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).
As many people have already noted, please include grams/ounces in recipes. It would be very helpful in accurate measurements for us perfectionists :)