Description
These Keto Meat Pies are a delicious low-carb alternative to traditional meat pies, featuring a savory ground beef and cauliflower rice filling enveloped in a buttery almond flour crust. Perfectly seasoned and baked to golden perfection, they make a satisfying meal or snack for anyone following a ketogenic or low-carb diet.
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
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 2 eggs
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure the pies bake evenly.
- Cook Filling: In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is soft, about 5-7 minutes.
- Add Vegetables and Spices: Stir in the cauliflower rice, shredded cheese, paprika, oregano, salt, and pepper. Cook together, mixing well to combine all ingredients evenly. Remove from heat and let the filling cool slightly.
- Prepare Dough: In a mixing bowl, combine the almond flour, melted butter, and eggs. Mix thoroughly until a dough forms that is pliable and slightly sticky.
- Shape Pies: Roll out the dough on a lightly floured surface with almond flour to about 1/4 inch thickness. Cut into circles using a cookie cutter or glass. Place a spoonful of the filling in the center of each circle, then fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork.
- Bake: Arrange the pies on a lined baking sheet and bake for 25-30 minutes or 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 let the filling set and avoid burns.
Notes
- For a dairy-free version, use vegan cheese or omit cheese entirely.
- The pies can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- You can substitute cauliflower rice with riced broccoli or zucchini for variation.
- If dough is too sticky, chill it for 20 minutes before rolling out.
