Keto meat pie with a soft, fluffy crust

Keto meat pie always turns out better than the carby one. Not only because it’s healthier to avoid mixing carbs with fat, but also because of the specific rich ingredients. Keto recipes and in general low-carb recipes pack more actual flavour, the old-fashioned magic of butter and eggs and only the best spices.

Before you skip the intro and find out if you already have all the ingredients, allow us to remind you of something. Healthy home baking projects should be enjoyed with all your senses. Now, as with all our recipes, we use typical Mediterranean ingredients. You, on the other side, can play with your Keto meat pie spices and herbs. In fact, we would love to hear some of your ideas for the seasoning or type of meat to use in this pie.

All the Greek Goes Keto meat pie recipes

We started with the classical Keto Mediterranean meat pie which has a bit of crunchy crust. Then we moved to a version where mushrooms were added. Further Ketonisation took us to the unbelievable zero-carb boureki which still is our favourite. We also created a carnivore shepherd’s pie and created a crustless version of a creamy meat pie. However, this one is a Keto meat pie for lovers of soft and chewy texture. The flavour is still Mediterranean and the feeling is very old-fashioned.

What flour should you use?

You might notice how we left this detail up to you! If you want to prepare something lower in carbs, macadamia flour would be the best. Almond flour mixed with an equal amount of coconut flour gives great results. You can also mix sesame flour with hazelnut flour. Always try to add a special touch to your creations. A specific herb or spice can change the whole image.

We are here to inspire and motivate all the creative Keto bakers and chefs. After all, the low-carb universe does not mean you will never spoil yourself with some decadent cooking and baking creations!

Keto meat pie with a soft, fluffy crust

Recipe by Roberta Kapsalis

4 from 6 votes

Course: Main courseCuisine: Keto MediterraneanDifficulty: Expert

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Servings

8

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

Metric US

• CRUST

• 8 medium 8 medium eggs

• 2 tbsp 1 tbsp psyllium powder

• 100 g 3 1/2 oz butter

• 1/2 tsp 1/2 tsp baking soda

• 1 tbsp 1 tbsp apple cider vinegar

• 100 ml 3 3/8 fl oz Sparkling mineral water

• 12 tbsp 12 tbsp nut flour of your choice*

• 1/2 tsp 1/2 tsp sea salt

• 1/2 tsp 1/2 tsp nutmeg

• FILLING

• 700 g 24 2/3 oz ground lamb

• 150 ml 5 1/7 fl oz lamb or beef stock

• 2 tbsp 2 tbsp butter

• 4 cloves 4 cloves garlic

• 1/2 tsp 1/2 tsp Ceylon cinnamon

• 2 tbsp 2 tbsp freshly chopped herbs

• 1 tbsp 1 tbsp red sweet paprika powder

• 1 tsp 1 tsp onion powder

• 2 medium 2 medium eggs

Directions

• First, prepare the filling. Sauté garlic in butter and then add the meat. Stir and let it brown. Add all the spices and the stock. Cover the pan and let it cook for 5 minutes. Remove from heat and let it cool down a bit. Whisk the 2 eggs and add them to the meat sauce. Now add freshly chopped herbs. Mix well and set it aside.
• For the crust, divide the yolks from the egg whites. Beat the whites with salt and vinegar into a firm meringue. In another bowl combine the yolks, melted butter, psyllium, baking soda, nut flour and sparkling mineral water. Add the nutmeg.
• Gently fold the egg white meringue into the mixture with yolks. This will create an airy and fluffy batter.
• Preheat the oven to 200ºC (400ºF). Grease a 30 cm (11 inches) pie pan with some butter or tallow and pour the mixture into it. Bake the base for 15 minutes. Now, pour in the meat mixture and bake for another 10 minutes.
• Finally, pour the rest of the batter on top and continue baking for another 15 minutes or until it turns golden brown. Let it cool down completely before cutting the pie.

Equipment

• Mixer
• 30 cm (11 inches) pie pan
• cutting board and a knife

Notes

• You can mix two or three different keto-friendly flours just make sure you don’t use coconut flour on its own.

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