Description
These Keto Meat Pies are a delicious low-carb alternative to traditional meat pies, perfect for those following a ketogenic diet. Made with a savory ground beef and cauliflower rice filling, wrapped in a buttery almond flour crust, these pies are baked to golden perfection. Ideal for meal prep or a satisfying snack, they combine bold flavors with a grain-free crust to keep your carb intake low without sacrificing taste.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 cup cauliflower rice
- 1/2 cup shredded cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Dough
- 2 eggs
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the meat pies.
- Cook the filling: In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onions are soft. Drain excess fat if necessary.
- Combine filling ingredients: Stir in the cauliflower rice, shredded cheese, paprika, oregano, salt, and pepper into the cooked beef mixture. Mix well to combine all flavors evenly.
- Prepare the dough: In a mixing bowl, combine almond flour, melted butter, and eggs. Stir thoroughly until a cohesive dough forms.
- Shape the pies: Roll out the dough on a lightly floured surface and cut into circles suitable for pie size. Place a generous spoonful of the filling in the center of each dough circle, then fold over the dough and seal the edges to form individual pies.
- Bake the pies: Arrange the pies on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 25 to 30 minutes until the crust is golden brown and cooked through.
- Cool and serve: Allow the meat pies to cool slightly on a wire rack before serving to ensure the filling sets and to avoid burns.
Notes
- You can substitute shredded cheese with your preferred type such as mozzarella or cheddar for different flavors.
- For a spicier version, add chili flakes or cayenne pepper to the filling mix.
- Make sure to seal the edges of the pies well to prevent filling leakage during baking.
- If cauliflower rice is not available fresh, frozen cauliflower rice works well—just thaw and drain excess moisture before use.
- These pies can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
