Keto Meat Pie with Cheddar
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
15 mins
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Total Time
1 hr 10 mins
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Servings
8 slices
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Calories
405 kcal
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Course
Main Course
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Cuisine
American
Keto Meat Pie with Cheddar
Description
The Keto Meat Pie with Cheddar is made by mixing cooked ground beef with beaten eggs, spices including garlic and onion powders, tomato paste, Dijon mustard, and shredded cheddar cheese. The filling is packed into a greased pie plate, topped with additional cheese, and baked until set.
This crustless pie offers the combined flavors of seasoned beef and sharp cheddar with a slightly firm but tender texture, held together by the egg and cheese. Letting the pie cool for 15-20 minutes after baking ensures it slices cleanly without falling apart.
It works well as a main dish for those following a low-carb or keto diet, served alongside vegetables or a salad. Leftovers reheat well in the microwave or can be frozen in whole or slices for convenient meals later.
Substitutions with ground chicken or turkey are possible but may affect moistness and flavor. Using dark meat in those cases is recommended to maintain richness.
Ingredients
- 1 teaspoon neutral cooking oil for the pan, generic cooking oil
- 6 egg lightly beaten, large
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon oregano dried
- ¼ teaspoon cayenne pepper
- 2 tablespoons Dijon mustard
- 6 ounces tomato paste
- 2 pounds ground beef 85/15, lean
- 1 ½ cups cheddar cheese shredded, divided
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie plate and place it on a foil-lined baking sheet (to catch any drips while baking).
- In a large mixing bowl, whisk the eggs, kosher salt, garlic powder, onion powder, dried oregano, and cayenne.
- Whisk in the Dijon mustard and tomato paste. Set the mixture aside.
- Heat a large 12-inch skillet over medium heat. You can add some oil if you want, but I find it unnecessary as the beef releases quite a bit of fat. Add the ground beef and cook, stirring often and breaking it up as it cooks, until no longer raw but still slightly pink, about 5 minutes. Drain and allow to slightly cool.
- Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup of shredded cheddar.
- Transfer the mixture to the prepared pie plate, packing it in and smoothing the top and sides out. Sprinkle the remaining ½ cup of cheddar on top.
- Bake until set, about 30 minutes. Let the pie cool in the pan for 15-20 minutes before slicing and serving.
Notes
- Use dark meat if substituting chicken or turkey to preserve flavor and moisture.
- Rest the pie for 15-20 minutes after baking to help it firm up for easier slicing.
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat gently at half power.
- Freeze fully cooled pie wrapped in plastic and foil for up to three months; individual slices can also be frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 405kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Sodium | 658mg | 27% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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