Description
Delicious and low-carb Keto Meat Pies made with a grain-free almond and coconut flour crust filled with seasoned ground meat. Perfect for a hearty, gluten-free meal that fits into a ketogenic diet.
Ingredients
Scale
Crust Ingredients
- 2½ cups almond flour
- â…“ cup coconut flour
- â…“ cup butter, melted
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons apple cider vinegar (optional, for a fluffier texture)
Filling Ingredients
- 1 lb ground meat (beef, turkey, or chicken)
- 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, for a bit of heat)
Instructions
- Mix the dry ingredients: In a large mixing bowl, combine the almond flour, coconut flour, salt, and baking powder. Stir well to distribute all the dry ingredients evenly.
- Incorporate the wet ingredients: Add the melted butter and eggs to the dry mixture. Mix thoroughly until a soft and cohesive dough forms. If the dough feels too sticky to handle, cover it and refrigerate for 10–15 minutes to firm up.
- Cook the aromatics: Heat olive oil or butter in a skillet over medium heat. Add the diced onion and cook until it turns soft and translucent. Add minced garlic and cook for an additional 20–30 seconds to release the flavors.
- Brown the meat: Add the ground meat into the skillet, breaking it apart with a spatula. Season with salt, pepper, paprika, dried thyme or oregano, and optional chili flakes. Cook until the meat is fully browned with no pink remaining. Remove from heat and allow to cool slightly.
- Prepare the dough for filling: Divide the dough into 8 equal portions. Place each portion between two sheets of parchment paper and gently roll it out to about â…› inch thickness, forming a circular shape suitable for folding.
- Add the filling: Spoon a portion of the cooled meat mixture into the center of each rolled dough circle. Leave sufficient border around the edges to seal properly.
- Seal the pies: Fold the dough over the filling or place another rolled dough circle on top. Press the edges firmly to seal the pies and prevent filling from leaking during cooking.
- Egg wash for a golden finish: If desired, lightly brush the tops of the pies with a beaten egg to achieve a golden and glossy crust after baking.
Notes
- You can customize the filling by using any ground meat of your choice—beef, turkey, or chicken all work well.
- The apple cider vinegar in the dough is optional but helps create a fluffier crust.
- If you prefer spicy pies, increase the chili flakes to your taste.
- Make sure the meat filling is cooled before adding it to the dough to prevent soggy crusts.
- These pies can be baked at 350°F (175°C) for about 20-25 minutes or until crust is golden brown.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
