keto pie

RECIPE| Low Carb Keto Pies

Hello my lovelies, here today to bring you two ways to get pies back into your life, yes low carb keto pies of course. Maybe not the first thing that springs to mind when eating low carb keto, but sometimes you just want and need a pie. So, the first thing I did when I wanted to make low carb keto pies was I bought a pie maker from Kmart. That’s the one in the video below. But it’s a bit of bother for a lazy cook like me. Thus the second low carb keto pies method was born, using a muffin tray.


It’s your choice really. Two points to consider … the obvious one of do you own a pie maker, and two do you want bigger pies or smaller pies. I have made low carb keto pies in the pie maker in several varieties, lamb and cheese, savoury mince and cheese, and egg and bacon. Here’s the delicious lamb pie. I used left over slow cooked lamb and just added some cheese.

keto pie
low cark keto pies – this one is lamb and cheese

In the video me and the Mr had the lamb and the kids got the bacon and egg. The main difference in the fillings is that things like lamb, savoury mince and pork must be fully cooked. I usually use left overs from the night before dinner. While when you use egg they can go in raw. I always cook the bacon when making egg and bacon pies as I don’t think it would be cooked properly in the pie maker for only seven minutes. You might sub in ham for bacon to avoid getting a frypan dirty if you wanted to.

When it came to the muffin tin low carb keto pies I made them egg and ham. I used the egg un-mixed. This means when you cut the wee pie you can see the ham layer then underneath the egg yolk. It’s a super cute look and reminds me of scotch eggs.

low carb keto ham and egg pie
see super cute right … screams picnic food to me

The last consideration is time. Both methods use the same dough. But the pie maker cooks in about 7 minutes, when the muffin tray in the oven takes 15 to 18 minutes.

So the choice is yours …. low carb keto pies in the pie maker or in the muffin tray. For my money, it’s the muffin tray all the way. But, it’s a personal choice right. The pie maker ones look more pie-like for sure, but the muffin tin ones are the perfect size for my lunch and the boys school lunch boxes.


For me, baking like this is what makes eating low carb keto sustainable. Without a few pie days I might feel that low carb keto is restrictive or I might even feel I am missing out. But, with these easy peasy alternatives to the high carb products I feel like I can have my low carb keto pie and eat it too.


This is your basic fat head dough recipe with the addition of two tablespoons of coconut flour.


  • 170g mozzarella cheese grated
  • 40g cream cheese
  • 1 egg
  • 1 teaspoon baking powder
  • pinch of pink salt
  • 85g almond flour (Aldi has cheap almond meal – it’s what I use)
  • 2 tablespoons coconut flour


  • Put both cheeses in a glass bowl, microwave for 30 seconds, repeat, mix and repeat if not all melted
  • Add egg, mix
  • Add baking powder, salt and flours, mix

I use a silicone spatula to mix. That way the cheese does not stick and I find it all comes together well. Put the dough ball between two pieces of baking paper and roll out flat and thin, about 0.5cm works for me. Now if you are using the pie maker then use the cutter that came with the pie maker to cut your bases and lids.


If using the muffin tray find a glass that matches, or is a bit larger, than the base of the muffin space and use that. You will still want a base and a top, but they can be the same size. Spray the muffin tin with oil, I use coconut, then add a round of dough to the muffin space. Push it in a little to make it go slightly up the sides Add your egg, top with ham and then add your lid. I then spray the lids with a very small amount of coconut oil so they brown nicely. Cook for 15 to 18 minutes at 180C/350F. Leave in the tin for five minutes before eating or cooling on a wire rack.


Follow the instructions that came with you pie maker. Usually you preheat and then once the light changes from red to green you are good to go. My pie maker cycles in and out once the pies are in and that’s perfectly fine. I use the coconut spray on the pie maker too. Using fat head dough my pie maker takes about seven minutes. Times will vary so I suggest just keep checking after 5 minutes of baking. May even take up to 12 minutes.

Just watch for overfill. My pie maker cavity is not huge and I often over fill it and then the mix seeps out like this. In the scheme of things this hardly matters as you can break the excess off for appearance sake, or just eat it like we did.

So that’s it … what could be easier. A great way to use up left overs, another great way to use fat head dough and super satisfying into the mix! Hope you have fun making your own low carb keto pies, Le xox

Another use for fat head dough is scrolls, for savoury go here or sweet cinnamon scrolls go here, yummo!

PS just sharing some of my Japanese inspired designs from my online shop. These are my original images that I have used on a range of products, from tees to bags, to blankets, stickers, posters, art prints and more. Go here to enjoy!

AND …. For your daily dose of low carb, keto + IF love, come join us at Keto Queens Unite! It’s a sweet, non judgemental place to share and learn about low carb, keto + IF.

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