33+ Tasty Dairy-Free Meat Pie Recipes for Every Occasion

Meat pies are a beloved dish in many households, known for their comforting, hearty nature and their ability to bring people together.

But for those who are avoiding dairy for health reasons, dietary preferences, or allergies, the creamy goodness of a traditional meat pie can seem out of reach.

Worry not, because we’ve compiled over 33 delicious dairy-free meat pie recipes that will satisfy your cravings without compromising on taste!

Whether you’re looking for a savory classic, a unique twist, or a gluten-free option, we’ve got you covered.

Get ready to explore a variety of recipes that celebrate rich, flavorful fillings in crisp, golden crusts—all made without a drop of dairy.

33+ Tasty Dairy-Free Meat Pie Recipes for Every Occasion

From traditional to contemporary takes on the meat pie, there’s something for everyone in this collection of dairy-free recipes.

With the perfect blend of savory fillings and flaky, dairy-free crusts, you won’t miss the cheese or butter one bit! These pies are a great option for gatherings, family dinners, or whenever you need a comforting meal that fits your dietary needs.

Embrace the rich flavors and textures of these satisfying pies—your taste buds will thank you.

So roll up your sleeves, grab your ingredients, and let’s get baking!

Dairy-Free Keto Chicken and Mushroom Pie

This keto-friendly chicken and mushroom pie is a satisfying, savory dish, perfect for a low-carb lunch. The creamy filling made from coconut milk and a cauliflower crust offers the ideal comfort food without any dairy. It’s hearty, nutritious, and packed with protein, making it a perfect keto-friendly meal.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 ½ cups mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup full-fat coconut milk
• 1 cup cauliflower rice (steamed and drained)
• 1 tablespoon arrowroot flour (optional for thickening)
• Salt and pepper to taste
• 1 tablespoon fresh thyme (optional)
• 1 tablespoon fresh parsley (optional)
• For the crust:
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pan, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant.
3. Add the mushrooms and cook until softened, around 5 minutes. Season with salt, pepper, and thyme.
4. Stir in the shredded chicken and coconut milk, mixing well. Simmer for 10 minutes until the mixture thickens. If you want a thicker filling, add arrowroot flour. Set aside.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl. Add olive oil, egg, and mix until a dough forms.
6. Roll the dough into a ball, then flatten into a disc. Place it between two pieces of parchment paper and roll out into a circle.
7. Place the dough into a pie dish and press it down to fit. Pour in the chicken and mushroom filling.
8. Bake for 30-35 minutes or until the crust is golden brown.

This keto chicken and mushroom pie offers a rich, creamy filling paired with a crunchy, nutty crust. The cauliflower rice makes it extra low-carb while maintaining a satisfying texture. This dairy-free option is perfect for anyone on a keto diet, ensuring that you can still indulge in the comforting taste of a meat pie while sticking to your dietary needs. Serve it with a side of leafy greens for a complete meal.

Dairy-Free Beef and Spinach Pie

beef and spinach pie is a fantastic dairy-free, low-carb option that’s both filling and nutritious. The beef is tender, and the spinach provides a refreshing and healthy contrast. The almond flour crust keeps the carb count low, making it a great choice for a keto-friendly lunch.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon coconut aminos (or soy sauce if not strict keto)
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons ground flaxseeds
  • 2 tablespoons olive oil
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until soft.
3. Add the ground beef to the pan and cook until browned, breaking it apart as it cooks.
4. Stir in the tomato paste, oregano, coconut aminos, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Add the spinach and cook until wilted. Remove from heat and set aside to cool slightly.
6. For the crust, combine the almond flour, ground flaxseeds, salt, and baking soda in a bowl.
7. Add the olive oil and egg to the mixture, stirring until a dough forms. Press the dough into the bottom and sides of a pie dish.
8. Spoon the beef and spinach mixture into the prepared crust.
9. s or until the crust is golden brown.

This beef and spinach pie is a perfect meal for anyone looking for a hearty, low-carb dish without the dairy. The beef provides plenty of protein while the spinach adds valuable nutrients, making this pie not only tasty but also filling and healthy. Whether you enjoy it on its own or paired with a light salad, this pie offers a comforting, keto-approved lunch that won’t disappoint.

Dairy-Free Lamb and Zucchini Pie

This lamb and zucchini pie is a bold, flavorful dish that combines tender lamb with fresh zucchini. It’s a fantastic choice for anyone following a keto diet who needs a filling, yet low-carb lunch option. The rich flavors of the lamb are complemented by the mildness of zucchini, and the almond flour crust keeps things light and keto-friendly.

Ingredients:

• 1 lb ground lamb
• 2 medium zucchinis, grated and squeezed to remove excess moisture
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon fresh mint (optional)
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons ground flaxseeds
  • ¼ cup olive oil
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and cook until softened, about 3 minutes.
3. Add the ground lamb, cumin, paprika, rosemary, salt, and pepper to the skillet. Cook until browned and cooked through, about 8 minutes.
4. Stir in the grated zucchini and cook for another 3-5 minutes until the zucchini is tender. Remove from heat and allow to cool slightly.
5. For the crust, mix almond flour, flaxseeds, salt, and garlic powder in a bowl.
6. Add the olive oil and egg, stirring until the dough comes together. Press the dough into the bottom and sides of a pie dish.
7. Fill the crust with the lamb and zucchini mixture, pressing it down evenly.
8. Bake for 25-30 minutes, or until the crust is golden and crispy.

This lamb and zucchini pie is a fantastic combination of savory and fresh flavors, making it the perfect dairy-free and keto-friendly lunch. The rich lamb paired with the light zucchini and almond flour crust provides a filling yet low-carb meal that satisfies without weighing you down. It’s a great choice for anyone looking to maintain a healthy and delicious keto lifestyle while enjoying the comfort of a warm, savory pie.

Dairy-Free Keto Turkey and Broccoli Pie

his turkey and broccoli pie is a lean, protein-packed option for anyone looking for a low-carb, dairy-free lunch. The turkey is combined with nutrient-rich broccoli, and the creamy texture comes from coconut milk, making it a perfect keto pie that’s light but still indulgent.

Ingredients:

• 1 lb ground turkey
• 2 cups broccoli florets, steamed and chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tablespoon arrowroot flour (optional)
• Salt and pepper to taste
• ½ teaspoon dried thyme
• For the crust:
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onions and garlic until softened.
3. Add ground turkey and cook until browned. Season with salt, pepper, and thyme.
4. Stir in coconut milk and let it simmer for 10 minutes to thicken. Add arrowroot flour if you prefer a thicker consistency.
5. Fold in the chopped broccoli and mix well.
6. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl. Add olive oil and egg, mixing to form a dough.
7. Roll out the dough between two parchment papers and fit it into a pie dish.
8. Fill the crust with the turkey and broccoli mixture and bake for 30-35 minutes, until the crust is golden.

This turkey and broccoli pie is a great addition to any keto meal plan, providing lean protein from the turkey and plenty of fiber and vitamins from the broccoli. The creamy coconut filling ties it all together, giving you a low-carb comfort dish that’s satisfying and flavorful without any dairy. Perfect for lunch or dinner, this pie will keep you feeling full and nourished.

Dairy-Free Keto Pork and Cabbage Pie

This pork and cabbage pie combines tender ground pork with crispy cabbage for a savory, low-carb meal. The use of almond flour in the crust keeps the carbs low, while the flavorful filling packs plenty of healthy fats and protein to fuel you through your day.

Ingredients:

• 1 lb ground pork
• 2 cups cabbage, shredded
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté onions and garlic until fragrant.
3. Add the ground pork, cooking until browned and crumbled. Season with salt, pepper, and caraway seeds.
4. Stir in the shredded cabbage and apple cider vinegar. Cook for 5-7 minutes until the cabbage softens.
5. For the crust, mix almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add olive oil and egg to form a dough. Press it into a pie dish, covering the bottom and sides.
7. Spoon the pork and cabbage mixture into the prepared crust.
8. Bake for 25-30 minutes until the crust is golden brown.

The pork and cabbage pie is a hearty, filling meal that’s perfect for those on a low-carb, keto, or dairy-free diet. The richness of the ground pork pairs wonderfully with the slight bitterness of the cabbage, creating a balanced and flavorful filling. With the almond flour crust keeping the carbs low, it’s a great option for a satisfying lunch that won’t derail your keto goals.

Dairy-Free Keto Shrimp and Avocado Pie

This shrimp and avocado pie is a refreshing and unique keto lunch idea. The shrimp provides lean protein, while the creamy avocado gives it a smooth texture, making it a satisfying, dairy-free alternative to traditional pies. The almond flour crust ensures it remains keto-friendly and low-carb.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup coconut cream
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté onions and garlic until softened.
3. Add the shrimp and cook for 3-5 minutes until they turn pink and are fully cooked.
4. In a bowl, combine the coconut cream, lime juice, salt, pepper, and cilantro. Add the cooked shrimp and diced avocado, stirring gently to combine.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg, mixing until a dough forms. Press the dough into a pie dish.
7. Fill the crust with the shrimp and avocado mixture.
8. Bake for 25-30 minutes until the crust is golden and firm.

This shrimp and avocado pie is a light yet satisfying keto meal that blends the richness of avocado with the delicate flavor of shrimp. The coconut cream adds a creamy touch, ensuring a luxurious mouthfeel without the dairy. This pie is perfect for anyone seeking a refreshing yet filling lunch that stays within keto and dairy-free guidelines.

Dairy-Free Keto Meatball and Eggplant Pie

This meatball and eggplant pie combines flavorful, tender meatballs with the mild, earthy taste of eggplant. It’s a hearty, low-carb, dairy-free dish that’s perfect for a keto lunch. The almond flour crust holds everything together beautifully while keeping the carb count low.

Ingredients:

• 1 lb ground beef or turkey
• 1 eggplant, sliced into thin rounds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg (for binding the meatballs)
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix the ground meat, onion, garlic, oregano, garlic powder, salt, pepper, and egg in a bowl. Form into small meatballs.
3. Heat olive oil in a pan and cook the meatballs until browned on all sides.
4. While the meatballs cook, slice and salt the eggplant, then set aside for 10 minutes to release moisture. Pat dry with paper towels.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl. Add olive oil and egg, mixing to form a dough.
6. Press the dough into the bottom and sides of a pie dish. Layer the bottom with eggplant slices and place the cooked meatballs on top.
7. Layer more eggplant slices on top and bake for 30-35 minutes until the crust is golden and the pie is set.

This meatball and eggplant pie is a savory, satisfying meal that’s both filling and keto-friendly. The eggplant provides a great texture while allowing the meatballs to shine with their rich flavors. The almond flour crust keeps the carbs in check while offering a satisfying crunch. This dish is a great way to enjoy the flavors of comfort food while sticking to your low-carb goals.

Dairy-Free Keto Bison and Sweet Potato Pie

This bison and sweet potato pie is a robust, nutrient-dense meal that’s perfect for a dairy-free and keto-friendly lunch. The bison provides lean protein while the sweet potato offers a hint of sweetness and a hearty texture. Combined with an almond flour crust, this pie is a deliciously filling low-carb dish.

Ingredients:

• 1 lb ground bison
• 1 small sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam or boil the diced sweet potato until tender, about 10 minutes. Set aside.
3. Heat olive oil in a pan over medium heat and sauté onions and garlic until soft.
4. Add the ground bison, smoked paprika, salt, and pepper. Cook until browned, breaking it up into small pieces.
5. Stir in the cooked sweet potato, mashing it slightly to combine.
6. For the crust, mix almond flour, coconut flour, flaxseeds, and salt. Add olive oil and egg, mixing to form a dough.
7. Press the dough into the pie dish, and fill it with the bison and sweet potato mixture.
8. Bake for 30-35 minutes until the crust is golden and the filling is set.

This bison and sweet potato pie is a bold, satisfying dish that’s perfect for a hearty lunch. The bison offers lean protein, while the sweet potato adds a touch of sweetness, making this pie both savory and flavorful. With a low-carb crust, it’s ideal for anyone on a keto diet who wants to enjoy a delicious and filling meal without dairy.

Dairy-Free Keto Chicken and Asparagus Pie

This chicken and asparagus pie is a great option for a dairy-free, keto-friendly lunch. The combination of tender chicken with fresh, crisp asparagus creates a flavorful filling, while the almond flour crust keeps the dish low-carb and delicious. The creamy coconut milk adds a rich texture without the dairy, making it a perfect comfort meal.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 bunch asparagus, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup full-fat coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • ¼ cup coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the onions and garlic and sauté until softened.
3. Add the asparagus and cook for about 5-7 minutes until tender. Season with salt, pepper, and thyme.
4. Stir in the shredded chicken and coconut milk, and cook for another 5 minutes. Remove from heat and set aside.
5. For the crust, mix almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add olive oil and egg and mix to form a dough. Press the dough into a pie dish.
7. Pour the chicken and asparagus mixture into the crust and bake for 30-35 minutes, or until the crust is golden brown.

This chicken and asparagus pie offers a delightful mix of flavors and textures. The tender chicken pairs perfectly with the crisp asparagus, while the creamy coconut milk ties everything together. With the low-carb almond flour crust, it’s a perfect keto-friendly meal that doesn’t compromise on taste or texture. It’s ideal for anyone looking for a wholesome and filling lunch without dairy.

Dairy-Free Keto Beef and Kale Pie

This beef and kale pie is a hearty, flavorful, and nutrient-packed dish. The combination of ground beef and the earthy flavor of kale creates a filling, satisfying filling, while the almond flour crust keeps the carbs low. It’s a great option for a dairy-free, keto-friendly lunch that’s both savory and wholesome.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (or soy sauce if not strict keto)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until softened.
3. Add the ground beef and cook until browned, breaking it up as it cooks.
4. Stir in the coconut aminos, oregano, salt, and pepper. Cook for an additional 5 minutes.
5. Add the chopped kale and cook until wilted. Remove from heat and set aside.
6. For the crust, combine almond flour, ground flaxseeds, and salt in a bowl.
7. Add the olive oil and egg, stirring to form a dough. Press the dough into the bottom and sides of a pie dish. beef and kale pie is a satisfying, nutrient-dense meal that offers a delicious combination of flavors. The hearty ground beef and the earthy kale make for a great filling, while the almond flour crust keeps it keto-friendly. It’s a perfect low-carb, dairy-free lunch that’s both filling and healthy.

Dairy-Free Keto Lamb and Cauliflower Pie

This lamb and cauliflower pie is a savory and low-carb dish that combines the richness of lamb with the mild flavor of cauliflower. The cauliflower acts as a great low-carb substitute for mashed potatoes, while the almond flour crust provides a satisfying crunch. This is an excellent option for a dairy-free, keto-friendly lunch.

Ingredients:

• 1 lb ground lamb
• 2 cups cauliflower florets, steamed and mashed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until softened.
3. Add the ground lamb and cook until browned. Season with rosemary, salt, and pepper.
4. Stir in the mashed cauliflower and mix well. Cook for 5 minutes and then remove from heat.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg and mix until a dough forms. Press the dough into a pie dish.
7. s lamb and cauliflower pie is an indulgent yet low-carb alternative to traditional pies. The lamb adds richness, and the cauliflower provides a smooth, creamy filling without the extra carbs. The almond flour crust brings everything together in a delicious, keto-friendly package, perfect for a dairy-free lunch that still satisfies.

Dairy-Free Keto Salmon and Spinach Pie

This salmon and spinach pie is a light yet satisfying meal that’s perfect for a dairy-free and keto lunch. The combination of omega-3-rich salmon and iron-packed spinach makes for a flavorful and nutritious filling, while the almond flour crust keeps it low-carb.

Ingredients:

• 2 cups cooked, flaked salmon
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until fragrant.
3. Add the spinach and cook until wilted. Season with salt, pepper, and lemon juice.
4. Stir in the flaked salmon and mix well. Remove from heat and set aside.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg, mixing until the dough comes together. Press it into a pie dish.
7. Fill the crust with the salmon and spinach mixture and bake for 25-30 minutes, or until the crust is golden.

This salmon and spinach pie is a healthy and satisfying meal packed with beneficial nutrients. The richness of the salmon pairs beautifully with the fresh spinach, while the almond flour crust ensures that it remains a keto-friendly, low-carb option. It’s perfect for anyone on a dairy-free diet who still wants to enjoy a delicious, hearty pie.

Dairy-Free Keto Chicken and Zucchini Pie

This chicken and zucchini pie is a light yet filling option for a dairy-free, keto lunch. The tender chicken pairs perfectly with the mild flavor of zucchini, and the almond flour crust keeps the carbs low. The coconut cream adds a smooth, creamy texture to the filling, making it a comfort food without the dairy.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 medium zucchinis, grated and squeezed to remove moisture
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut cream
• 1 teaspoon dried basil
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until softened.
3. Add the grated zucchini and cook until tender. Remove excess moisture.
4. Stir in the shredded chicken, coconut cream, basil, salt, and pepper. Simmer for 5 minutes and remove from heat.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt. Add olive oil and egg and mix to form a dough.
6. Press the dough into the pie dish, then fill it with the chicken and zucchini mixture.
7. Bake for 30-35 minutes, or until the crust is golden.

This chicken and zucchini pie offers a refreshing yet filling low-carb meal. The coconut cream brings a velvety richness to the filling, while the zucchini adds a mild, complementary flavor. The almond flour crust makes this pie both keto and dairy-free, offering a perfect lunch option that’s comforting and nourishing.

Dairy-Free Keto Duck and Mushroom Pie

This duck and mushroom pie is an indulgent, savory dish that’s ideal for a keto lunch. The duck provides a rich, gamey flavor, which pairs perfectly with the earthy mushrooms. The almond flour crust keeps the carbs low, making it a great dairy-free, keto-friendly pie.

Ingredients:

• 2 duck breasts, cooked and shredded
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms, cooking until softened.
3. Stir in the shredded duck, rosemary, salt, and pepper. Cook for an additional 5 minutes.
4. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
5. Add olive oil and egg, mixing to form a dough. Press it into a pie dish.
6. Fill the crust with the duck and mushroom mixture and bake for 30-35 minutes, or until golden.

This duck and mushroom pie is a luxurious, keto-friendly dish perfect for special occasions or a unique lunch. The richness of the duck combined with the earthy mushrooms creates a savory filling, and the almond flour crust keeps it light and low-carb. It’s an ideal dairy-free option for those looking to indulge without compromising on their keto goals.

dairy-Free Keto Pork and Cabbage Pie

This pork and cabbage pie combines the rich flavor of ground pork with the mild, slightly sweet taste of cabbage. The filling is both savory and satisfying, while the almond flour crust keeps it low-carb. Perfect for those following a keto or dairy-free lifestyle, this pie makes for a hearty and nourishing lunch.

Ingredients:

• 1 lb ground pork
• 2 cups cabbage, shredded
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and garlic, cooking until softened.
3. Add the ground pork and cook until browned. Season with thyme, salt, and pepper.
4. Stir in the shredded cabbage and cook for another 5 minutes until softened. Remove from heat.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg, stirring to form a dough. Press the dough into a pie dish.
7. Fill the crust with the pork and cabbage mixture and bake for 30-35 minutes, or until golden brown.

This pork and cabbage pie is a wholesome and comforting dish. The savory pork, combined with the tender cabbage, creates a hearty filling, while the almond flour crust keeps it low-carb. It’s a great choice for anyone looking for a flavorful, dairy-free, and keto-friendly lunch that’s filling and nutritious.

Dairy-Free Keto Shrimp and Avocado Pie

This shrimp and avocado pie brings together the freshness of shrimp with the creamy richness of avocado. The almond flour crust keeps it low-carb, while the combination of flavors creates a refreshing yet satisfying lunch. A perfect option for seafood lovers looking for a keto-friendly and dairy-free meal.

Ingredients:

• 1 lb cooked shrimp, peeled and chopped
• 1 large avocado, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and garlic, cooking until softened.
3. Stir in the shrimp and cook for 3-5 minutes. Season with salt, pepper, and lime juice.
4. Remove from heat and gently fold in the diced avocado.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add olive oil and egg, mixing to form a dough. Press it into a pie dish.
7. Fill the crust with the shrimp and avocado mixture and bake for 25-30 minutes, or until golden brown.

This shrimp and avocado pie is a refreshing, light, yet satisfying dish. The combination of shrimp and avocado offers a rich, creamy texture, while the almond flour crust keeps it keto-friendly. It’s a perfect dairy-free lunch option that’s both nutrient-packed and incredibly delicious.

Dairy-Free Keto Turkey and Spinach Pie

This turkey and spinach pie is a great low-carb, dairy-free option for a nutritious and flavorful lunch. The lean turkey is complemented by the earthy flavor of spinach, creating a hearty and satisfying filling. The almond flour crust is perfect for those following a keto diet, and it holds all the deliciousness together.

Ingredients:

• 1 lb ground turkey
• 2 cups spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and garlic and sauté until softened.
3. Add the ground turkey, cooking until browned. Season with sage, salt, and pepper.
4. Stir in the chopped spinach and cook until wilted. Remove from heat.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg, mixing to form a dough. Press it into a pie dish.
7. Fill the crust with the turkey and spinach mixture and bake for 30-35 minutes, or until golden brown.

This turkey and spinach pie is a flavorful and filling meal that’s perfect for a dairy-free, keto-friendly lunch. The turkey provides lean protein, while the spinach adds essential nutrients. The almond flour crust ensures that the pie is low-carb, making it an ideal choice for those following a keto lifestyle.

Dairy-Free Keto Beef and Eggplant Pie

This beef and eggplant pie is a savory, hearty meal that’s both low-carb and dairy-free. The tender ground beef pairs perfectly with the slightly smoky, roasted eggplant, creating a deliciously satisfying filling. The almond flour crust makes this pie keto-friendly while still providing the comfort food experience.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 medium eggplants, peeled and chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and garlic and sauté until softened.
3. Add the ground beef and cook until browned. Season with paprika, salt, and pepper.
4. In a separate pan, sauté the eggplant in olive oil until tender, about 10 minutes.
5. Combine the beef mixture with the cooked eggplant and stir to combine. Remove from heat.
6. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
7. Add the olive oil and egg, mixing until a dough forms. Press the dough into a pie dish.
8. Fill the crust with the beef and eggplant mixture and bake for 30-35 minutes, or until golden brown.

This beef and eggplant pie is a hearty and satisfying low-carb meal that’s full of flavor. The combination of ground beef and roasted eggplant provides a wonderful, savory filling, while the almond flour crust ensures the pie stays keto-friendly. It’s a great choice for a comforting, dairy-free lunch.

Dairy-Free Keto Lamb and Zucchini Pie

This lamb and zucchini pie is a flavorful, nutrient-dense dish that’s perfect for a dairy-free, keto-friendly lunch. The lamb brings richness to the pie, while the zucchini provides a mild, tender texture. The almond flour crust keeps the carbs low, making it an ideal choice for anyone following a keto diet.

Ingredients:

• 1 lb ground lamb
• 2 medium zucchinis, grated and squeezed to remove excess moisture
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and garlic, sautéing until softened.
3. Add the ground lamb and cook until browned. Season with rosemary, salt, and pepper.
4. Stir in the grated zucchini and cook for 5-7 minutes until tender. Remove from heat.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg, mixing to form a dough. Press the dough into a pie dish.
7. Fill the crust with the lamb and zucchini mixture and bake for 30-35 minutes, or until golden brown.

This lamb and zucchini pie is a flavorful, low-carb option that’s perfect for a hearty lunch. The lamb adds richness, while the zucchini balances the dish with a mild, tender texture. The almond flour crust keeps the pie keto-friendly, making it a great dairy-free option for those following a keto lifestyle.

Dairy-Free Keto Chicken and Mushroom Pie

This chicken and mushroom pie is a savory, low-carb, and dairy-free option for lunch. The tender chicken pairs beautifully with earthy mushrooms, creating a delicious and satisfying filling. The almond flour crust provides a perfect, keto-friendly base, making this pie a great choice for anyone on a low-carb or dairy-free diet.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flaxseeds
  • ¼ cup olive oil
  • 1 large egg
  • ¼ teaspoon salt

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add onions and garlic and sauté until softened.
3. Add the mushrooms and cook until tender. Season with thyme, salt, and pepper.
4. Stir in the shredded chicken and cook for another 5 minutes. Remove from heat.
5. For the crust, combine almond flour, coconut flour, flaxseeds, and salt in a bowl.
6. Add the olive oil and egg, mixing to form a dough. Press it into a pie dish.
7. Fill the crust with the chicken and mushroom mixture and bake for 25-30 minutes, or until golden brown.

This chicken and mushroom pie is a satisfying, savory dish that’s perfect for a dairy-free, keto-friendly lunch. The mushrooms add depth of flavor, while the tender chicken provides lean protein. With the almond flour crust, it’s a wholesome and filling meal that’s both delicious and nutritious.

Note: More recipes are coming soon