Keto Beef Meat Pie

This crustless keto meat pie is big on beef flavor and contains no starchy fillers! It’s truly easy to make, and leftovers are great too.

I have quite a few ground beef recipes on this blog. A few favorites include keto meatloaf and baked cheeseburgers. Oh, and this cheesy ground beef casserole is wonderful!

But there’s something about this keto meat pie. Made with well-seasoned ground beef and shredded cheese, it’s wonderfully flavorful, and I find myself making it quite often.


I think what makes this pie especially good is the extra step of cooking the ground beef before adding the seasonings and baking. Somehow, it makes for a more flavorful, juicier dish.

And the addition of tomato paste, Dijon mustard and lots of spices really enhances the flavor of this dish.


You’ll only need a few simple ingredients to make this tasty recipe (the exact measurements are included in the recipe card below):

Eggs: I use large eggs in most of my recipes, including this one.

Kosher salt: If using fine salt, you should use less of it.

Spices: Garlic powder, onion powder, oregano, and cayenne. Make sure they are fresh! A stale spice can easily ruin a dish.

Dijon mustard: This traditional French mustard is creamier and less vinegary than yellow mustard.

Tomato paste: Adds great flavor, and not too many carbs.

Ground beef: I use a 85/15 mix. I tried a 90/10 mix (extra-lean ground beef) and felt it was too dry.

Shredded cheddar: I like to use sharp cheddar or even extra-sharp.


It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Start by mixing the egg with the salt, spices, mustard and tomato paste.

Next, cook the ground beef and drain. Mix it with the egg mixture and add in some of the cheddar.

Transfer the ground beef mixture to a greased pie plate and top with more cheese. Bake for about 30 minutes at 350°F.


I usually use lean ground beef in this recipe (85/15). I tried this recipe once with extra-lean ground beef and felt it came out too dry and not as flavorful. So I don’t recommend it.


Despite having no crust to hold it together, this keto meat pie holds together just fine. It is very important, though, to let it rest in the pan for 15-20 minutes after it’s done.

This will allow the cooking juices to get reabsorbed back into the pie and will allow for easier, cleaner slicing. As long as you let the pie cool and set, cutting it into slices is easy. If you try to cut it too early, it could fall apart.


I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

It’s possible to make this recipe with dark-meat ground chicken or turkey, although naturally, it won’t be as good or as flavorful as beef.

You can use another melty cheese instead of cheddar. Provolone is good.

If you’d like to experiment with different spices, cumin and/or smoked paprika are excellent in this recipe.


It goes well with lots of side dishes. It’s very versatile. I simply serve it with a side of vegetables. I often serve it with one of the following:

Roasted mini peppers

Sauteed broccolini

Jicama fries


Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, on 50% power, about 1 minute per slice.

I sometimes eat them cold for my lunch the next day, with fresh-cut veggies, grainy mustard, and quick pickles. But they do taste better when heated up.


  • 1 teaspoon olive oil for the pan
  • 6 large eggs, lightly beaten
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons Dijon mustard
  • 6 oz tomato paste
  • 2 lb lean ground beef, 85/15
  • 1 ½ cups shredded cheddar, divided


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  • Preheat oven to 350 degrees F. Grease a 9-inch pie plate with olive oil and place it on a foil-lined baking sheet (to catch any drips while baking).
  • In a large mixing bowl, whisk the eggs. Whisk in the kosher salt, garlic powder, onion powder, dried oregano and cayenne.
  • Whisk in the Dijon mustard and the tomato paste. Set the egg mixture aside.
  • Heat a large stainless steel 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. Allow to slightly cool.
  • Mix the cooked and drained ground beef into the egg mixture. Mix in 1 cup 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 cheddar on top.
  • Bake until set, about 30 minutes. Let cool in the pan for 15-20 minutes before slicing and serving.


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