Keto Meat Pies

Yield: 6–8 small pies
Net carbs: ~3–4g per pie (depends on filling)
Prep time: 30 minutes
Cook time: 30–35 minutes

1. Keto Pie Crust (Fathead-Style, Holds Its Shape)

Ingredients

• 1 ½ cups shredded mozzarella (low-moisture)

• 2 oz cream cheese, cubed

• 1 large egg

• ¾ cup almond flour

• ½ tsp baking powder

• ¼ tsp salt

Instructions

1. Melt the cheeses
   Place mozzarella and cream cheese in a microwave-safe bowl.
   Microwave in 30-second intervals, stirring each time, until fully melted and smooth.

2. Form the dough
   Stir in almond flour, baking powder, and salt.
   Add the egg and mix until a dough forms.
   Knead lightly with your hands once cool enough to handle.

3. Chill briefly
   Refrigerate dough for 10 minutes. This makes rolling much easier.

2. Keto Meat Filling

Ingredients

• 1 lb ground beef (80/20 or 85/15)

• 2 tbsp butter or olive oil

• 1 small onion, very finely diced (optional but adds flavor; about 2–3g net carbs total)

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp dried thyme

• ½ tsp dried rosemary (crushed)

• 2 tbsp tomato paste (optional; adds richness, still keto in small amounts)

• ¼ cup beef broth

• 1 tsp Worcestershire sauce (optional)

• 1 tsp xanthan gum (for thickening)

Instructions

1. Brown the meat
   Heat butter or oil in a skillet over medium heat.
   Add onion (if using) and cook until soft.
   Add garlic and cook 30 seconds.

2. Cook beef
   Add ground beef and cook until browned, breaking it up well.
   Drain excess fat if needed.

3. Season and thicken
   Stir in salt, pepper, paprika, thyme, rosemary, tomato paste, broth, and Worcestershire.
   Sprinkle xanthan gum evenly while stirring to avoid clumps.

4. Simmer
   Reduce heat and simmer 5–7 minutes until thick and rich.
   Remove from heat and let cool slightly.

3. Assemble the Meat Pies

1. Roll the dough
   Place dough between two sheets of parchment paper.
   Roll to about 1/8-inch thickness.

2. Cut rounds
   Cut circles using a bowl or cutter (4–5 inches wide).

3. Fill
   Spoon 2–3 tablespoons of meat filling onto half of each circle, leaving edges clear.

4. Seal
   Fold dough over filling.
   Press edges with fingers or a fork.
   Patch any cracks with extra dough.

5. Vent & glaze
   Cut a small slit on top.
   Optional: brush with egg wash for color.

4. Bake

• Oven: 375°F (190°C)

• Time: 18–22 minutes

• Bake until golden brown and firm.

Let rest 5 minutes before serving.

Variations (Still Keto)

• Cheeseburger pies: Add cheddar to the filling

• Lamb pies: Use ground lamb, add cumin and coriander

• Chicken mushroom pies: Ground chicken + sautéed mushrooms

• Spicy: Add chili flakes or cayenne

Storage & Reheating

• Refrigerate up to 4 days

• Freeze up to 2 months

• Reheat in oven or air fryer for best crust texture