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A low carb pie crust design made with a cream cheese pie crust recipe with star designs.
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5 from 3 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
Cook Time 1 hour 5 minutes
Chilling Time 1 hour
Total Time 2 hours 35 minutes
Servings 8 slices
Calories 734kcal
Author Ashley



Meat Filling

Egg Wash

  • 1 egg
  • 1 tbsp water



  • 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.


  • 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.


Serving: 1slice | Potassium: 552mg | NET CARBS: 8.16g | Sugar: 3.63g | Fiber: 6.6g | Sodium: 637mg | Calories: 734kcal | Cholesterol: 156mg | Monounsaturated Fat: 16.55g | Polyunsaturated Fat: 2.42g | Saturated Fat: 15.12g | Fat: 58.83g | Protein: 40.9g | Carbohydrates: 14.76g