French Canadian Keto Meat Pie Recipe

My French Canadian Keto Meat Pie is the ultimate tourtiere recipe to make this fall.  Made with a super crumbly gluten free pie crust, a blend of meats and daikon radishes (instead of potatoes), you'll never want to make a low carb meat pie any other way.

This recipe was originally published on September 1st, 2016, but was republished with a better recipe, pictures and steps!

The Best Tourtiere Recipe

This recipe is for all my fellow Canadians and especially my fellow Quebecers.  You can't have a proper Thanksgiving or Christmas holiday without a Canadian tourtiere. Every year my grandpa makes the best tourtiere a la viande and tourtiere du lac St-Jean, but since going low carb that's something I haven't been able to indulge in.

Tourtiere unfortunately contains a lot of carbs since it's filled with potatoes and gluten, but with this keto meat pie recipe, you'll be able to make a low carb version super easily with all the same flavors, just without all the carbs.

What is a Canadian Meat Pie?

A Canadian meat pie, also called tourtiere, is a meat pie originally from the French province of Quebec.  A tourtiere is made of minced pork, beef or game with lots of potatoes. It's also seasoned with a blend of traditional spices used in lots of dishes from Quebec, including cinnamon, nutmeg and cloves.

My grandpa would always make it with meat that he'd hunted or gotten from some of his hunter friends.  My favourite blend is usually a mix of pork and moose or pork and deer.  Although store bought versions usually only contain pork.

It's served with a simple butter crust or lard crust, but for my low carb version, I used my keto pie crust recipe.  This low carb double pie crust can make strawberry rhubarb pie, enchiladas, turnovers, chicken pot pie and more!

What is the difference between tourtiere and meat pie?

Tourtiere is the French name for meat pie that is served in Quebec, Canada and is usually made from minced meat.   Meat pie is a pie that consists of thick cuts of meat or mince cooked in a gravy sauce with onions and mushrooms.  Meat pies from countries like England, New Zealand or Australia are usually more juicy and full of gravy whereas the tourtiere isn't.

What is Tourtiere served with?

Tourtiere is usually served with some homemade ketchup, a side salad and some pickled beets. If you don't have any homemade ketchup, then you can just use sugar free ketchup.

How to Make a Keto Meat Pie

Before making my keto meat pie recipe, you'll need to make the pie crust.  I'm using the recipe for my cream cheese pie crust, but switching the cream cheese for coconut cream for a dairy free version.

Make a Keto Pie Crust

You'll simply blend all of the ingredients into a large food processor until a thick ball forms.   You'll then wrap the ball in saran wrap and let it chill in the fridge for 2 hours.

Make the Tourtiere Filling

This step is pretty simple to do as you only need to cook the meat with the spices and daikon radish.

You'll want to make sure that the daikon is chopped into pretty small pieces so that it has time to cook in the oven and can absorb the flavor of the meat filling.

For the meat filling, you can use pork or a mix of pork and deer, moose or beef.  Add the meat mixture to the cooked onions and brown the meat.  Once browned, you'll want to add all of the spices, diced daikon and water.

Let the meat filling cook down until there is no more water left.

Roll out the Keto Pie Crust

Once your meat filling is done, you can take the pie crust out of the fridge and roll half of it out.  Leave the other half in the fridge.

I used a 9"/23cm pie plate for this recipe.  There's quite a lot of meat so a deep dish pie plate would even be better for this recipe.

You'll need to roll out the dough between two pieces of parchment paper until the size is big enough for the pie plate you'll be using.

Flip the dough over onto the pie plate and carefully peel the parchment paper off.  Cut the extra bits of dough around the plate and fix any hole, if any.

Decorate the Double Pie Crust

The next step is to fill your pie crust with your meat mixture and cover it with the top crust.

I decided to use a star cutter and make a pretty pie design with it, but feel free to decorate the top crust as you wish.

The last step is just to brush some egg wash on top of the crust and to bake it in the oven for 45 minutes.

Let the Tourtiere Cool Down

It's really important to let the keto meat pie cool down completely and even chill down in the fridge overnight (if you can) so that the meat mixture doesn't break apart on you.

This low carb meat pie doesn't use any starch, oats, breadcrumbs or potatoes so there isn't any starch to hold the meat mixture together.  Straight out of the oven, the meat mixture will break apart on you, but if you let it chill, it tends to stay together a bit better, but it definitely does not stay together like the carb loaded tourtiere version.

FAQs

How Many Carbs in Keto Meat Pie?

The traditional tourtiere will ususally have about 30g of carbs per slice, but my keto meat pie recipe only has about 8.16g net carbs. Here is the complete nutritional information for my keto tourtiere recipe.

• 8.16g net carbs
• 734 calories
• 58g fat
• 40g protein

Is this low carb meat pie freezer friendly?

Yes, of course! Just make sure to bake the pie before freezing.  The crust freezes better that way. When ready to serve, let it thaw and bake it once more in the oven until hot.

Is there a substitute for the daikon?

Yes, you can use different vegetables instead of the daikon, but depending on which vegetable you use, the carb count might go up or down.  Feel free to use radishes, turnip, butternut squash, sweet potatoes, carrots or the traditional white potatoes for a higher carb version.

Can I make other low carb pies with this pie crust recipe?

Yes, of course! You can make low carb chicken pot pie, keto apple pie, low carb strawberry rhubarb pie and more! Just think of any recipe that uses a double pie crust and you're good to go.

Tools Used to make this Tourtiere Recipe

Ninja BN601 Food Processor - You absolutely need a food processor to make the pie crust dough.  It won't work by hand.  I recommend using a 7 cup food processor or bigger.

French Rolling Pin (17") - You'll need a rolling pin to roll out the pie crust.

9" pie plate - This recipe makes a 9" pie, but you could also make smaller pies that 4" each.

Final Tips & Possible Substitutions

Before making this recipe, make sure to read the following tips & substitutions to make the perfect French Canadian meat pie recipe!

• Make sure to chill the pie crust before rolling out.  It WILL break apart if it's not cold enough.  If you plan on making pretty pie designs, you'll absolutely need to let it chill longer!
• Make sure to use coconut cream and not coconut milk for the pie crust.
• Instead of daikon, you can use radish, turnip, butternut squash or carrots!
• Instead of coconut cream, you can use cream cheese or mascarpone.
• Instead of pork, you can use beef, chicken, deer, moose or any other kind of meat you like.

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5 from 4 votes

French Canadian Keto Meat Pie Recipe

A delicious flaky gluten-free paleo crust filled with juicy venison and pork.

Course Dinner

Cuisine Canadian

Keyword french canadian meat pie, meat pie, tourtiere

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 35 minutes minutes

Servings 8 slices

NET Carbs

calories 734kcal

Protein

Fat

Cook Ashley

Equipment Needed

• Food Processor
• Rolling Pin
• 9"/23cm Pie Plate

Ingredients

Crust

• 3 cups blanched almond flour
• 1.5 tsp salt
• 1 tbsp coconut flour
• 1 tsp baking powder
• 2 tsp xanthan gum
• 2 eggs
• 6 tbsp coconut cream (or cream cheese, mascarpone)

Meat Filling

• 3 tbsp extra virgin olive oil
• 1.21 lb ground venison (or moose, bison, beef)
• 1.21 lb ground pork (or beef, chicken)
• ½ onion
• 4 cloves garlic
• 2.5 cups daikon radish (about ⅓ of a radish)
• 1 tsp Himalayan salt
• 1 tsp black pepper
• 1 tsp celery salt
• 1.5 tsp cloves
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• 1 cup water

Egg Wash

• 1 egg
• 1 tbsp water

Instructions

Crust

• In a food processor, add all of the dry ingredients. Give it a couple of stirs with the pulse button until all of the ingredients are nicely blended together.Add the eggs and coconut cream to the food processor and press the high button. Let it mix until a smooth ball forms. This should take 10-30 seconds.

  The coconut cream should be completely mixed and there shouldn't be any chunks left. Take the batter out of the food processor and place in a plastic bag or Ziploc. Remove the air and seal the bag. Put it in the fridge and chill for a minimum of one hour. Once chilled, separate the dough into two. Cover the 2nd ball and put it back in the fridge.
• Form a ball with your hands and place on top of a parchment paper. Cover the top of the ball with a second piece of parchment paper.

  Start rolling out the dough with a rolling pin until you have a circle big enough for a 9"/23cm pie plate.

  Peel the top parchment paper and you'll have yourself a nice big circle.

  Carefully lift the dough with the bottom parchment paper still attached to it and flip it over to the pie plate.

  With your hands, stick the dough properly to the plate and then carefully peel the paper off.
  With a knife, cut the extra dough that's going over the plate.

Meat Filling

• Preheat the oven to 180C/350F.
• Peel and thinly dice the daikon radish. Dice the onion and mince the garlic.
• In a large frying pan, heat the olive oil and add the onions and garlic. Sautee on medium heat for 2 minutes and add the meat. Cook for 5 minutes and add all of the spices, daikon and water. Cook another 10-15 minutes until the water has evaporated completely. Transfer the meat mixture inside your pie crust.
• Make the top crust with the remaining half dough in the fridge.

  Repeat the same steps to roll out the pie crust. Feel free to cut some dough off, make designs with cookie cutters or make a lattice pie crust. Just remember to WORK FAST. If you're going to make designs, the dough doesn't work very well when it's too warm so you must work fast. If your dough gets too sticky, make a ball again, wrap it back in plastic and chill it in the fridge one more time.

  I chose to use a star cookie cutter and make star shapped crust.

  Add the top crust over the meat filling (with the help of the parchment paper) and peel the parchment paper off.
• Add 1 tsp of water to the egg and mix in a small bowl. Brush the egg wash over the top crust and place it in the oven. Bake for 45 minutes or until the top crust is golden brown.

Notes

• Make sure to chill the pie crust before rolling out.  It WILL break apart if it's not cold enough.  If you plan on making pretty pie designs, you'll absolutely need to let it chill longer!
• Make sure to use coconut cream and not coconut milk for the pie crust.
• Instead of daikon, you can use radish, turnip, butternut squash or carrots!
• Instead of coconut cream, you can use cream cheese or mascarpone.
• Instead of pork, you can use beef, chicken, deer, moose or any other kind of meat you like.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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