Low-Carb Pork & Egg Pie

If you've been missing meat pie, you have to give this recipe a try. Unlike many other low-carb pie crusts made with almond flour, this one has no sweet aftertaste and tastes amazing.

Just perfect to fill with some meat, vegetables, eggs, cheese or any of your favourite filling. If you don't eat dairy, just skip the cheese and use more eggs or add mushrooms and vegetables such as asparagus, kale or broccoli. The options are endless!

How to Make Keto Pork Pie

To make this low-carb pork pie, you'll need our Savory Keto Pie Crust. To make it, you can either use 8 mini tart pans like these, or a regular 9-inch tart pan. In either case, pans with removable bottoms work best for this recipe. I also used ceramic baking beans to weight the dough down.

Once the crust is baked, you will just add the egg-pork & bacon filling and bake until set.

Step-by-step

1. Make the pie crust following this recipe. You can either make 8 mini pie crusts or one regular crust. Make the dough and press into the pan.

   

2. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.

   

3. Peel and finely chop the onion and garlic and place on a pan greased with ghee. Cook for 5-7 minutes while stirring. Then add sliced bacon and cook for further 5 minutes or until crispy.

   

4. Dice the pork loin and add to the pan with the bacon. Cook over a medium heat until browned from all sides. When done, take off the heat and set aside to cool down.

   

5. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Mix the eggs with the cream cheese and season with salt and pepper. Grate the cheddar cheese.

   

6. Add the grated cheddar cheese to the egg mixture and combine well. Add finely chopped chives or spring onion and mix well.

   

7. Place the cooked pork into the pie crust (leave it in the tart pan) and spread evenly.

   

8. Pour in the egg mixture and mix gently using a wooden spoon. Place the pie into the oven and cook for about 25 minutes.

   

9. When done, remove from the oven and let it rest for 5 minutes before serving. Serve hot or cold.

   

10. To store, refrigerate for up to 4 days.

    

Recipe

Low-Carb Pork & Egg Pie

★★★★☆4.5 (47 ratings)

Tasty low-carb and gluten-free pie crust filled with cooked pork loin, bacon, eggs, cheese and fresh herbs. A ...

Hands on

20m

Overall

50m

Servings

8

3.4 g

Net carbs

32.7 g

Protein

34.9 g

Fat

478

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• 1 recipe Savory Keto Pie Crust
• 350 g pork loin, diced (12.3 oz)
• 6 large slices bacon (180 g/ 6.3 oz)
• 4 large eggs
• ¹/₂ cup full-fat cream cheese (100 g/ 3.5 oz)
• 1 cup grated cheddar cheese (110 g/ 4 oz)
• 1 medium red onion, finely chopped (100 g/ 3.5 oz)
• 2 cloves garlic, crushed
• ¹/₄ cup freshly chopped chives or spring onion
• 2 tbsp ghee or lard (30 ml)
• sea salt and black pepper, to taste

Instructions

1. Make the pie crust following this recipe. You can either make 8 mini pie crusts or one regular crust. Make the dough and press into the pan.

2. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.

3. Peel and finely chop the onion and garlic and place on a pan greased with ghee. Cook for 5-7 minutes while stirring. Then add sliced bacon and cook for further 5 minutes or until crispy.

4. Dice the pork loin and add to the pan with the bacon. Cook over a medium heat until browned from all sides. When done, take off the heat and set aside to cool down.

5. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Mix the eggs with the cream cheese and season with salt and pepper. Grate the cheddar cheese.

6. Add the grated cheddar cheese to the egg mixture and combine well. Add finely chopped chives or spring onion and mix well.

7. Place the cooked pork into the pie crust (leave it in the tart pan) and spread evenly.

8. Pour in the egg mixture and mix gently using a wooden spoon. Place the pie into the oven and cook for about 25 minutes.

9. When done, remove from the oven and let it rest for 5 minutes before serving. Serve hot or cold.

10. To store, refrigerate for up to 4 days.

Nutrition per serving, 1 slice

Carbs 3%Protein 29%Fat 68% of calories

Net carbs

3.4 g

Total carbs

6.1 g

Fiber

2.8 g

Sugars

2 g

Protein

32.7 g

Fat

34.9 g

Saturated fat

12.2 g

Calories

478 kcal

Sodium

700 mg · 30.4% RDA

Magnesium

77 mg · 19.3% RDA

Potassium

467 mg · 23.4% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Savory Keto Pie Crust (KetoDiet blog)	1.3 g	13.2 g	11 g	177
Pork, chops (loin), boneless, raw	0 g	9 g	3.9 g	74
Bacon, streaky (high fat content), organic	0 g	3.1 g	5.6 g	63
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Cream cheese, soft (full-fat)	0.4 g	0.9 g	3.5 g	31
Cheddar cheese	0.4 g	3.2 g	4.7 g	57
Onion, red, fresh	0.8 g	0.2 g	0 g	5
Garlic, fresh	0.2 g	0 g	0 g	1
Chives, fresh	0 g	0 g	0 g	0
Ghee	0 g	0 g	3.8 g	34
Pepper, black, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	3.4 g	32.7 g	34.9 g	478

Serving size 1 slice

• Gluten free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free