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There are some foods that instantly take you back to a specific feeling. For me, meat pies are one of those foods. They remind me of warm kitchens, busy weekends, bakeries with foggy windows, and that first bite where flaky crust meets rich, savory filling. It’s the kind of food that doesn’t rush you—it invites you to sit down, slow down, and enjoy.
When you’re eating keto, meat pies are usually the first thing you assume is off-limits. Traditional versions are all about wheat flour crusts, thickened gravies, and carb-heavy fillings. For a long time, I accepted that meat pies were “a past-life food.” But the craving never truly went away.
That’s why these Keto Meat Pies exist.
This recipe recreates everything you love about classic meat pies—a flaky, golden crust, juicy seasoned meat, rich savory filling—without the carbs. These pies don’t feel like a compromise. They feel like real comfort food, just made smarter.
If you’ve been missing handheld savory bakes, freezer-friendly meals, or satisfying keto comfort food, this recipe is going to hit the spot.
Why You’ll Love This Recipe
These keto meat pies quickly become a favorite for a reason:
- 🥧 Flaky, buttery crust – No wheat flour, no weird texture
- 🍖 Juicy, savory filling – Richly seasoned and satisfying
- 🥘 True comfort food – Warm, filling, and nostalgic
- 🧺 Perfect for meal prep – Make ahead and freeze beautifully
- 🧑🍳 Beginner-friendly – No complicated techniques
- 🥗 Low carb & keto-approved – No flour, no sugar
- 👨👩👧👦 Family-friendly – Non-keto eaters love them
- 🔁 Customizable – Change fillings easily
My Personal Experience
The first time I tested keto meat pies, I was honestly nervous about the crust. Getting a keto crust that’s sturdy enough to hold a filling—but still flaky—is not easy. I didn’t want something crumbly that fell apart or something eggy that tasted more like an omelet than pastry.
After a few attempts, something finally clicked.
When these came out of the oven, they looked like real meat pies. Golden, slightly crisp on the outside, and sturdy enough to hold in your hands. I broke one open, and the steam escaped just like a bakery pie. The filling was juicy, savory, and comforting.
That moment sold me.
Since then, these keto meat pies have become:
- A freezer staple in my kitchen
- A go-to for busy weeks
- One of my favorite “bring-along” keto foods
- A recipe I recommend whenever someone says, “I miss bread”
They don’t feel like keto food. They feel like food.
Required Equipment
Baking Sheet
A large baking sheet is essential.
- Gives pies room to bake evenly
- Prevents soggy bottoms
Mixing Bowls
You’ll need separate bowls for crust and filling.
- Keeps textures consistent
- Makes mixing easier
Rolling Pin or Bottle
Used to roll the dough evenly.
- Helps achieve uniform thickness
Skillet
For cooking the meat filling.
- Builds flavor before baking
Knife & Cutting Board
For prepping onions, garlic, and herbs.
Ingredients & Substitutions
Full Ingredient List (8 individual pies)
Keto Pie Crust
- 2½ cups almond flour
- ⅓ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup melted butter
- 2 large eggs
- 2 tablespoons apple cider vinegar
Meat Filling
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes (optional)
- ¼ cup beef broth
- 1 tablespoon tomato paste (optional, sugar-free)
Egg Wash (Optional)
- 1 egg + 1 tablespoon water
Why Each Ingredient Matters
- Almond flour – Creates structure and tenderness
- Coconut flour – Adds lightness and absorbs moisture
- Butter – Essential for flakiness
- Eggs – Bind the dough
- Vinegar – Improves texture and balance
- Ground meat – Hearty, protein-rich filling
- Onion & garlic – Flavor foundation
- Broth – Keeps filling juicy, not dry
Substitutions & Adjustments
- Meat: Beef, turkey, or chicken (no pork)
- Onion: Shallots or green onions
- Dairy-free: Use coconut oil instead of butter
- Spice level: Adjust chili flakes to taste
How to Make Keto Meat Pies
Step 1: Make the Dough
In a bowl, mix almond flour, coconut flour, salt, and baking powder. Add melted butter, eggs, and vinegar. Mix until a soft dough forms.
If the dough feels sticky, chill it for 10 minutes.
Step 2: Prepare the Filling
Heat olive oil in a skillet. Add onion and cook until soft. Add garlic and ground meat. Cook until browned. Season and stir in broth. Simmer until thick and juicy. Let cool slightly.
Step 3: Roll the Dough
Divide dough into equal portions. Roll each portion between parchment paper into circles.
Don’t worry if edges aren’t perfect—rustic looks great.
Step 4: Fill the Pies
Place filling in the center of half the dough circles. Leave space around edges.
Step 5: Seal the Pies
Top with remaining dough circles. Press edges with a fork to seal. Brush with egg wash if using.
Step 6: Bake
Bake at 375°F (190°C) for 22–25 minutes, until golden and firm.
Step 7: Cool Slightly and Serve
Let rest 5–10 minutes before eating.
Common Mistakes to Avoid
- Overfilling the pies
- Skipping the resting time
- Using hot filling
- Rolling dough too thin
- Baking at too low temperature
Pro Tips for Best Results
- Chill dough if sticky
- Let filling cool before assembling
- Seal edges well
- Use parchment paper
- Freeze unbaked pies for later
Keto Benefits of Ground Meat
Ground meat is ideal for keto because it’s:
- Naturally carb-free
- High in protein and fat
- Extremely filling
- Versatile and affordable
It’s the backbone of keto comfort food.
Variations You Can Try
Cheesy Meat Pies
Add shredded mozzarella or cheddar to the filling.
Spicy Meat Pies
Increase chili flakes and add smoked paprika.
Chicken Pot Pie Style
Use chicken, herbs, and cream.
Air Fryer Method
Air fry at 350°F for 12–15 minutes.
Tips for This Recipe
- Best served warm
- Freezes exceptionally well
- Reheat in oven for best texture
- Great for packed lunches
Optional Additions
- Mushrooms
- Spinach
- Fresh herbs
- Mustard or Worcestershire (small amount)
Serving Ideas
Serve with:
- Keto coleslaw
- Green salad
- Steamed vegetables
- Keto dipping sauces
Perfect for:
- Family dinners
- Meal prep
- Road trips
- Parties
Storage Recommendations
Refrigerator
Store for 3–4 days.
Freezer
Freeze up to 2 months.
Reheating
- Oven: 350°F for 8–10 minutes
- Air fryer: 350°F for 5–7 minutes
Frequently Asked Questions
1. Are these truly keto?
Yes, fully low carb and keto-friendly.
2. Can I freeze them unbaked?
Yes, bake straight from frozen.
3. Can I make one large pie?
Absolutely—adjust bake time.
4. Will almond flour taste nutty?
Very mild and balanced.
5. Can I use coconut flour only?
No, texture won’t hold properly.
6. Are they crumbly?
No, sturdy and flaky.
7. Do kids like these?
Yes, very much.
Nutritional Breakdown (Per Pie)
Approximate values:
- Calories: ~420
- Protein: ~24 g
- Fat: ~34 g
- Total Carbs: ~7 g
- Fiber: ~3 g
- Net Carbs: ~4 g
Recipe Snapshot
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: ~55 minutes
- Course: Main / Snack
- Cuisine: Keto / Comfort Food
- Servings: 8 pies
- Calories: ~420 per pie
Keto Meat Pies Recipe
Ingredients
Keto Pie Crust
- Almond flour – 2½ cups 250 g
- Coconut flour – ⅓ cup 40 g
- Butter melted – ⅓ cup (75 g)
- Eggs – 2 large
- Salt – ½ teaspoon
- Baking powder – 1 teaspoon
- Apple cider vinegar optional, for texture – 2 tablespoons
Meat Filling
- Ground meat beef, turkey, or chicken – 1 lb (450 g)
- Onion finely diced – 1 small (about ½ cup)
- Garlic minced – 2 cloves
- Olive oil or butter for cooking – 1 tablespoon
Seasonings
- Salt – ¾ teaspoon adjust to taste
- Black pepper – ½ teaspoon
- Paprika – ½ teaspoon
- Dried thyme or oregano – ½ teaspoon
- Chili flakes optional – ¼ teaspoon
Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder. Add the melted butter and eggs, then mix until a soft, cohesive dough forms. If the dough feels sticky or too soft to handle, cover it and let it rest in the refrigerator for 10–15 minutes. This resting time allows the coconut flour to absorb moisture and makes the dough easier to roll and shape.
- While the dough is resting, prepare the meat filling. Heat a skillet over medium heat and add a little oil or butter. Add the finely diced onion and cook until soft and lightly translucent. Stir in the minced garlic and cook for another 20–30 seconds until fragrant. Add the ground meat and seasonings, breaking it up as it cooks. Cook until the meat is fully browned and no longer pink, then remove from heat and allow the filling to cool slightly. Cooling prevents the dough from softening when assembled.
- Once the dough has rested, divide it into equal portions. Place each portion between two sheets of parchment paper and roll it into a circle about ⅛ inch thick. Don’t worry if the edges aren’t perfectly round—rustic edges bake up beautifully and won’t affect the final result.
- Spoon a portion of the cooled meat filling into the center of each dough circle, leaving a border around the edges. Be careful not to overfill, as too much filling can cause the pies to split during baking.
- Gently fold the dough over the filling or place a second rolled piece of dough on top to create a sealed pie. Press the edges together using your fingers or a fork to seal completely. If desired, brush the tops lightly with beaten egg to encourage a golden, glossy finish.
- Transfer the assembled pies to a parchment-lined baking sheet and place them in a preheated 375°F (190°C) oven. Bake for 22–25 minutes, or until the crust is firm and lightly golden on the outside.
- Remove the pies from the oven and allow them to cool for 5–10 minutes before serving. This short resting time helps the filling set and makes the pies easier to handle, resulting in clean bites and the best texture.
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