Keto Meat Pies Recipe

The aroma of golden, flaky crusts filled with a savory meat filling wafts through the kitchen, making every moment spent preparing these Keto Meat Pies Recipe worthwhile. This delightful dish takes about an hour to make and works beautifully for those following a low-carb diet, allowing you to enjoy a hearty meal without compromising your health goals.

Perfect for busy weeknights, meal prep, or a satisfying lunch, these meat pies can be made ahead and frozen for convenience. Simply thaw and bake whenever you need a quick, delicious meal.

Why You’ll Love This Recipe

• The pie crust is incredibly flaky, thanks to a blend of almond and coconut flour.
• Each bite is packed with juicy, flavorful ground meat and aromatic herbs.
• Easy to customize with your favorite fillings or dietary preferences.
• Perfect for making ahead and freezing for an easy meal later.

What You’ll Need

Gather your ingredients to create these mouthwatering pies.

For the Crust

• 2½ cups almond flour (250 g)
• ⅓ cup coconut flour (40 g)
• ⅓ cup butter, melted (75 g)
• 2 large eggs
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons apple cider vinegar (optional, for texture)

For the Filling

• 1 lb ground meat (beef, turkey, or chicken) (450 g)
• 1 small onion, finely diced (about ½ cup)
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter, for cooking
• ¾ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme or oregano
• ¼ teaspoon chili flakes (optional)

Use butter for a richer flavor in the crust.

Substitutions & Swaps

• Coconut flour can be substituted with more almond flour.
• Use any ground meat as per your preference.
• Olive oil can be replaced with ghee.
• Add vegetables for additional texture and flavor.

How to Make It

Follow these steps to create your delectable meat pies.

Combine dry ingredients

In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder.

Mix wet ingredients

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.

Prepare the filling

While the dough is resting, 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.

Roll the dough

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.

Assemble the pies

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.

Fold and seal

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.

Bake

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.

Cool before serving

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.

How to Store It

Fridge: Store covered for up to 3 days.
Freezer: Yes, for up to 3 months.
Reheat: Bake at 350°F (175°C) for 10–15 minutes.

Tips for Best Results

• Allow the meat filling to cool before assembling to avoid soggy dough.
• Use parchment paper for easy rolling and cleanup.
• Keep an eye on the pies during baking to prevent burning, as oven temperatures can vary.
• Experiment with different spices and herbs to suit your taste.

Serving Suggestions

• Serve with a fresh garden salad for a light meal.
• Pair with low-carb dipping sauces like ranch or garlic aioli.
• Great for parties; serve as appetizers or snacks.