Low Carb French Canadian Tourtiere (Meat Pie)

Low Carb French Canadian Tourtiere (Meat Pie)

A scrumptious grain-free crust filled with a mixture of ground meat and vegetables.

Prep Time            Cook Time            Total Time

20 minutes            40 minutes            60 minutes  

Servings: 8 slices



  • 3 c almond flour
  • ½ tsp Himalayan salt
  • ½ tsp black pepper
  • 3 tbsp beef tallow or vegetable shortening
  • 2 eggs (1.5 for the crust, .5 for the egg wash)
  • 1 tsp water

Meat Filling

  • 1.10 lbs of ground meat
  • 1 onion
  • 3 cloves of garlic
  • 3 large carrots
  • 3 celery stalks
  • 2 mini sweet peppers
  • 2 tbsp extra virgin olive oil
  • ½ tsp Himalayan salt
  • ½ tsp black pepper
  • ¼ celery salt
  • ¼ tsp cloves
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ water


  1. You will need a 9” glass pie plate
  2. Preheat oven to 400 degrees F

Meat Filling

  1. Wash and dice the carrots and celery.
  2. Dice the onion and sweet peppers, mince the garlic.
  3. In a large skillet pan, heat 2 tbsp of olive oil and add the onions, garlic, and sweet peppers. Saute on medium heat for 3 minutes and add carrots, celery, and meat. Cook 5 minutes and add the all of the spices and water. Cook another 5 minutes or until the water has evaporated.
  4. Remove from heat and prepare the crust.


  1. In a small bowl, whisk the 2 eggs together. In a large bowl, combine the almond flour, salt, pepper, beef tallow or vegetable shortening, and ¾ of the whisked eggs. Keep ¼ of the whisked egg mixture and set aside. Mix together with a silicone spatula until the mixture forms a ball.
  2. Place ⅔ of the dough over a sheet of parchment paper and cover with another sheet of parchment paper. The remaining ⅓ is used for the top crust. With a rolling pin, slowly start rolling it into a circle shape, about 10-11 inch wide, large enough to fill a 9” glass pie plate. Peel the top parchment paper and carefully flip the dough over the pie plate. With the paper still on it, press the paper against the pie plate to stick the dough to the plate. Carefully peel the parchment paper off any fix any errors in the crust.
  3. For the remaining ⅓ dough, place the dough over a piece of parchment paper and cover with another sheet of paper. Roll it out in a circle about 9 inches wide. Peel the top paper and make a small hole in the middle or whatever design you wish to release the steam while its baking.

Assemble Meat Pie

  1. Pour the meat mixture inside the pie crust and carefully flip the parchment paper over to cover with the top crust. Carefully peel the parchment paper off.
  2. With your fingers or a fork, press the pie borders so that the meat mixture stays contained.
  3. Add 1 tsp of water to the remaining ¼ whisked egg and mix together. Brush he egg wash over the top crust and place it in the oven.
  4. Bake for 23-28 minutes, until top crust is golden brown.
  5. Allow to cool for about 3 minutes before cutting into the pie.
  6. ENJOY!!!!!

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