Low Carb Meat Pie (Keto Meat Pie)

Almond flour pastry wrapped around a seasoned beef, pepper, and tomato filling -- one big turnover, baked until golden

— 25% AI

Yield: 1 large pie (serves 4-6)Prep: 20 minCook: 35 minTotal: 55 minSource: ZIKKIE'S WORLD-Low Carb Meat Pie (Keto Meat Pie)

Almond Flour Pastry

IngredientEnglish1x2x3x4x
Blanched Almond Flour2 cups (200 g)200 g400 g600 g800 g
Baking Powder1 Tbsp1 tbsp2 tbsp3 tbsp4 tbsp
Ground Cinnamonto tasteA few shakes————
Ground NutmegA pinch————
SaltA pinch————
Fat-Free Cream Cheeseestimated; melted into the dough to bind the flour -- butter works as a substituteHalf an 8 oz block (about 113 g)113 g226 g339 g452 g
Mozzarellaestimated; melted with the cream cheeseHalf a block (about 113 g)113 g226 g339 g452 g
Eggmixed into the dough; the leftover is brushed on top11 egg2 egg3 egg4 egg

Beef and Vegetable Filling

IngredientEnglish1x2x3x4x
Ground Beefamount not stated in the video, about 1 lb; chicken or fish work too500 g (estimated)500 g1 kg1.5 kg2 kg
Onionestimated1 medium, sliced110 g220 g330 g440 g
Green Bell Pepperestimated weight1120 g240 g360 g480 g
Red Bell Pepperestimated weight1120 g240 g360 g480 g
Tomatoesestimated weight2 medium, chopped250 g500 g750 g1 kg
Scallionsspring onions, estimated weightA handful, chopped30 g60 g90 g120 g
Seasoning CubeMaggi or Knorr style; the creator uses one, though the box says two11 cube2 cube3 cube4 cube
Ground GingerA little————
Garlic PowderA little————
Thymeadded with the seasoning cubeA little————
Paprikaoptional; shown in the ingredient lineup but not explicitly added on screenA little————

Pantry swaps

OriginalSwap1Swap2Swap3Swap4Swap5
Blanched Almond Flour1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads)1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour1–1/4 cups rye flour or coarsely ground whole-grain flour1 cup cornmeal
1111.251
Baking Powder1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch plus 1/2 teaspoon cream of tartar
10.25
Egg2 yolks plus 1 tablespoon cold water3 tablespoons vegetable oil plus 1 tablespoon water (for baking)3 tablespoons mayonnaise (for cakes)2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water, or 1/4 cup liquid egg substitutehalf a banana mashed with 1/2 teaspoon baking powder
——————
Onion1 tablespoon dried minced onion1 teaspoon onion powder1/4 cup frozen chopped onion
————
Tomatoes1/2 cup tomato sauce plus 1/2 cup water1–1/3 cups chopped fresh tomatoes, simmered
10.51.33
PaprikaGround paprika
10.5

Method

  1. Make the pastry mix: in a bowl, combine 2 cups blanched almond flour, 1 tbsp baking powder, a few shakes of ground cinnamon, a pinch of ground nutmeg, and a pinch of salt. Stir with a spatula and set aside.
  2. Cook the beef: add the ground beef to a pan over medium heat and cook, stirring and breaking it up, for 10-12 minutes until well browned and crumbly – keep some chunks so you can bite into pieces of meat.
  3. Add the sliced onions and stir for about 2 minutes.
  4. Crumble in 1 seasoning cube and add a little ground ginger, garlic powder, and thyme. Stir for less than a minute.
  5. Add the tomatoes, green and red bell peppers, and scallions. Season with salt to taste and cook about 1 minute, until the filling is colorful and well combined. Set aside.
  6. Melt the cheese: in a pot over low heat (or in the microwave), melt about half a block of fat-free cream cheese with about half a block of mozzarella, stirring until smooth and pourable.
  7. Make the dough: turn off the heat, add the almond flour mixture to the melted cheese, and mix. Transfer to a bowl, add 1 egg, and work it together with clean hands until a dough forms. No oil or butter goes into this dough – the melted cheese does the binding.
  8. Assemble: lay a sheet of parchment paper on the counter, place the dough on it, and cover with a second sheet of parchment. Press and spread the dough into a large round – it is sticky, which is exactly why the parchment is used.
  9. Spoon about 4 tbsp of the filling onto one half of the dough, then fold the other half over to cover it like a giant turnover and seal the edges.
  10. Brush the top with the remaining beaten egg, then bake in a preheated oven at 360 F (180 C) for 20 minutes until golden. Serve hot.

Notes

Servings: 1 large pie, cut into 6 slices (serves 4-6). Per serving (1 of 6 slices): ~500 kcal, 35 g protein, 32 g fat, 6 g fiber. Macros are estimates summed from USDA per-100 g values; the creator gives no macros, the beef amount is not stated (assumed 500 g / 1 lb), and the cheese amounts were given only as “half a block”.

Quantities: exact where stated in the video – 2 cups almond flour, 1 tbsp baking powder, 1 egg, about 4 tbsp filling per pie, 360 F for 20 minutes. Onion, pepper, tomato, scallion, and spice amounts are visual estimates; the beef weight is an assumption. Treat anything marked “estimated” as a starting point.

Substitutions: whole wheat or all-purpose flour for the pastry (no longer low carb), coconut flour as an alternative to almond, butter instead of cream cheese to bind the dough, and chicken or fish instead of beef. The extra filling keeps well in the fridge and can be used for a second pie or eaten as a stew.

The filling is called “sauce” throughout the video; the finished pie reads as a savory turnover in the style of a Nigerian meat pie, adapted to low carb with the almond flour crust.

Source: ZIKKIE’S WORLD, “HOW TO MAKE THE BEST LOW CARB MEATPIE/KETO MEAT PIE” (YouTube). https://www.youtube.com/watch?v=w5SzpMIWxiY

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