The Best 50 Mediterranean Keto Pie Recipes, Savory/Sugar-Free: Easy

A pie can still feel like comfort food, even when you’re keeping carbs low. This roundup brings you 50 Mediterranean Keto Pie Recipes, built around bold flavors and smart swaps.

A Mediterranean keto hybrid pie takes classic Mediterranean ingredients, prioritizing healthy fats like extra virgin olive oil, feta, herbs, seafood, roasted veggies, and lemon, then pairs them with keto-friendly changes. That usually means an almond flour or cauliflower crust, or even a crustless bake; plus low-carb thickeners and sugar-free sweeteners when needed. The result is a pie that tastes rich and familiar, without the usual flour and sugar load.

This collection focuses on making every savory keto pie easy and accessible for a low carb lifestyle. You’ll find savory options (like spinach-feta, chicken and olive, and salmon with dill), plus sugar-free sweet pies with nuts, citrus, and warm spices. Every recipe in the roundup is strictly sugar free to suit diabetic and keto needs. Each entry includes quick guidance so you can pick what fits your week, then scroll down for the detailed recipes in the featured set below.

This list helps keto and sugar-free cooks, plus anyone eating diabetic-friendly, bariatric-friendly, high-protein, or GLP-1-style meals. Macros are estimates and will vary by brands and portion size, so use them as a starting point. Also, taste before you salt, because feta and olives can add plenty on their own.

Before you bake: keto crusts and Mediterranean flavors that make these pies work

Mediterranean keto pies succeed when two things line up: a crust that fits the filling, and bold flavors that don’t need sugar or starch to taste good. Pick your base first, then treat the filling like you would a great salad. Salt it, drain it, and hit it with herbs, lemon, and good olive oil.

Watery vegetables are the main reason keto pies turn soggy. Pre-cook zucchini, mushrooms, spinach, and eggplant, then cool them before filling. For extra insurance, salt sliced veggies, rest 10 minutes, then squeeze dry. Also, keep an eye on sauces, many jarred tomato products and marinades sneak in sugar.

If your filling looks “wet” in the bowl, it will look wetter in the pie. Dry it out now, not after baking.

The easiest low-carb crust options (and when to choose each)

Almond flour and coconut flour serve as the primary building blocks for a savory crust. Many use a gluten-free crust base.

Almond flour crust: Buttery and sturdy, so it’s great for meat pies and anything you want to slice cleanly. It also works for tomato pies if you pre-bake the shell and brush with olive oil (it acts like a raincoat).

Coconut flour blend (often mixed with eggs and butter): Coconut flour drinks moisture, which helps with creamy custard pies. Use it when your filling includes yogurt, ricotta, or lots of egg. Go light on coconut flour or the texture can turn dry.

Psyllium and flax crust: Earthy, bread-like, and nut-free, so it’s a smart choice for seed-friendly kitchens. It holds up well under juicy fillings (tomato, roasted peppers) because psyllium gels and locks things together.

Fathead crust (mozzarella and cream cheese): Chewy and flexible, perfect for hand pies and mini pies in a muffin tin. It browns nicely, so it’s also a good match for bold fillings like lamb, olives, or feta.

Crustless quiche-style: Fast and reliable for weeknights, and ideal for custardy pies with spinach, herbs, and cheese. Bake in a 9-inch pie plate, a 9×9 square pan, or portion into muffin cups for grab-and-go.

Quick swaps: need dairy-free? Use olive oil, coconut oil, or avocado oil in crusts, and choose dairy-free feta style crumbles if you tolerate them. Need nut-free? Choose psyllium-flax or crustless.

Mediterranean pantry staples to keep on hand

A few staples including Mediterranean herbs make keto pies taste bright, salty, and satisfying without adding carbs:

Extra virgin olive oil: Finishes fillings, helps crusts crisp, and carries herb flavor.
Olives: Add salty bites to chicken, lamb, and veggie pies.
Capers: Bring tang to tuna, salmon, and lemony pies.
Sun-dried tomatoes (no sugar added): Give concentrated tomato flavor without watery mess.
Feta: Adds sharp saltiness, especially in spinach or zucchini pies.
Goat cheese: Makes custard fillings creamy and slightly tangy.
Dried oregano: Classic for tomato, chicken, and olive combos.
Thyme: Works well with mushrooms, lamb, and roasted peppers.
Dill: Best with salmon, yogurt, cucumber, and egg.
Parsley: Freshens rich fillings and balances salty cheese.
Mint: Lifts lamb, zucchini, and feta-heavy pies.
Garlic powder: Builds depth in almost any savory filling.
Lemon: Brightens seafood pies and cuts richness in creamy ones.
Canned tuna and salmon: Easy protein for quick bakes and mini pies.
Roasted red peppers: Add sweetness and color with minimal carbs.

How to estimate macros for homemade pies

Use a simple, repeatable method so you can trust your slices.

Add every ingredient into your favorite macro tracker (including oils, cheese, and toppings).
Save the recipe, then set the number of servings to how many slices you’ll actually eat.
Divide totals by servings to get per-slice macros, then adjust serving size if needed.

Many keto eaters aim for about 3 to 7 grams net carbs per slice, depending on the rest of the day. Carbs climb fast with onions, larger amounts of tomato, and berries in sweet pies. To keep pies keto, choose no-sugar-added tomato products, skip sweet glazes, and stick with full-fat dairy for better satiety.

Need more protein? Add egg whites, choose leaner meats, use Greek yogurt in creamy fillings, or mix a small amount of whey isolate into certain crusts (when it fits the recipe).

The best 50 Mediterranean keto hybrid pies (quick pick list by craving)

Sometimes you don’t want to scroll through a dozen options. You just want the right low carb main course pie for the mood you’re in, cheesy and cozy, lemony and light, or sweet without the sugar crash. Use this quick pick list as your shortcut, then jump to the detailed recipes later.

A quick note before you choose: most of these work with an almond flour crust, a seed-based crust, or a crustless bake. Pick the style that fits your appetite and your schedule.

Savory pies: meat, poultry, and hearty dinner slices

Greek Lamb and Feta Skillet Pie: Minty lamb, feta pockets, crisp top. (fathead crust)
Beef Kofta Pie with Tahini Drizzle: Spiced ground beef, parsley, sesame finish. (make-ahead)
Chicken Olive and Artichoke Pie: Briny olives, tender chicken, creamy bite. (freezer-friendly)
Turkey Spinach Ricotta Pie: Light but filling, herby and creamy. (breakfast)
Sausage and Roasted Pepper Pie: Smoky peppers, savory sausage, oregano pop. (fathead crust)
Pork Souvlaki Pie with Tzatziki Swirl: Lemon-garlic pork, cool yogurt ribbons. (make-ahead)
Beef and Eggplant Moussaka Pie: Cinnamon-kissed beef, silky eggplant layers. (almond crust)
Chicken Shawarma Quiche Pie: Warm spices, custardy set, juicy chicken. (crustless)
Turkey and Sun-Dried Tomato Pie: Tangy tomatoes, basil, clean turkey flavor. (freezer-friendly)
Lamb and Zucchini Herb Pie: Zucchini melts in, dill and mint. (crustless)
Sausage, Kale, and Feta Pie: Salty feta, hearty greens, peppery bite. (make-ahead)
Pork and Cabbage Greek-Style Pie: Cabbage sweetens, pork stays juicy. (dairy-free option)
Beef, Olive, and Rosemary Hand Pies: Portable slices, punchy herbs, salty olives. (fathead crust)
Chicken Pesto and Tomato Pie: Basil pesto, jammy tomato, mozzarella stretch. (make-ahead)

Savory pies: seafood and coastal flavors

Lemon Dill Salmon Pie: Bright lemon, dill perfume, rich salmon flakes. (make-ahead)
Tuna Capers and Olive Pie: Pantry-friendly, briny, sharp, satisfying. (freezer-friendly)
Shrimp and Feta Tomato Pie: Shrimp pop, feta tang, saucy tomato. (almond crust)
White Fish Provençal Pie: Garlic, olives, herbs, tender fish chunks. (dairy-free option)
Calamari and Roasted Pepper Pie: Chewy-sweet calamari, smoky pepper warmth. (fathead crust)
Sardine and Lemon Parsley Pie: Bold and salty, brightened with citrus. (crustless)
Smoked Salmon and Spinach Pie: Brunch-ready, creamy, smoky, green. (breakfast)
Shrimp Scampi Keto Pie: Butter-garlic shrimp, lemon snap, parsley. (fathead crust)
Tuna and Egg Greek Picnic Pie: Protein-heavy, sliceable, great cold. (make-ahead)
Cod and Artichoke Cream Pie: Mild cod, tangy artichoke, silky filling. (crustless)
Salmon Olive Tapenade Pie: Savory tapenade, rich fish, clean finish. (freezer-friendly)
Shrimp, Zucchini, and Dill Pie: Light coastal feel, tender zucchini ribbons. (crustless)

Savory pies: veggie-forward and cheese-forward favorites

Ideal for vegetarian keto followers.

Keto Spanakopita-Style Pie: Spinach, feta, dill, flaky-style crust. (almond crust)
Roasted Eggplant and Garlic Pie: Smoky eggplant, soft garlic sweetness. (dairy-free option)
Zucchini Feta Mint Pie: Fresh mint, salty feta, tender zucchini. (crustless)
Tomato Basil “Raincoat” Crust Pie: Jammy tomatoes, basil, crisp base. (almond crust)
Roasted Red Bell Pepper and Goat Cheese Pie: Tangy goat cheese, sweet pepper glow. (make-ahead)
Mushroom Thyme Gruyère Pie: Deep umami, thyme, melty cheese pull. (freezer-friendly)
Leek and Parmesan Custard Pie: Oniony leeks, nutty cheese, silky set. (crustless)
Artichoke Lemon Herb Pie: Bright lemon, tender artichokes, oregano lift. (make-ahead)
Olive and Herb Focaccia-Style Pie: Salty olives, rosemary, bread-like bite. (psyllium crust)
Cauliflower “Rice” and Feta Pie: Cozy, mild, high-protein, sliceable. (crustless)
Broccoli Pesto Mozzarella Pie: Green pesto, gooey cheese, hearty veg. (fathead crust)
Zucchini and Halloumi Pie: Squeaky halloumi, oregano, crisp edges. (make-ahead)
Sun-Dried Tomato and Ricotta Pie: Tangy-sweet tomato, creamy ricotta pockets. (almond crust)
Crispy Cheese-Crust Veggie Pie: No flour, just browned cheese base. (crustless)

Sweet pies: sugar free Mediterranean inspired desserts

Sugar-Free Lemon Ricotta Pie: Bright lemon, creamy ricotta, light sweetness. (monk fruit blend)
Orange Almond Custard Pie: Orange zest, almond richness, smooth set. (erythritol blend)
Pistachio Rose Cream Pie: Floral hint, nutty crunch, silky filling. (make-ahead)
Tahini Dark Chocolate Pie: Sesame depth, cocoa bite, not too sweet. (freezer-friendly)
Berry Yogurt “Cheesecake” Pie: Tart berries, tangy yogurt, clean finish. (crustless)
Fig-Style Spiced Walnut Pie: Fig extract vibe, cinnamon, walnut chew. (erythritol blend)
Honey-Free Baklava Cream Pie: Nuts and spice, no syrup needed. (monk fruit blend)
Lemon Olive Oil Almond Pie: Fruity olive oil, citrus, moist crumb. (dairy-free option)
Pistachio Cardamom Ricotta Pie: Warm spice, creamy base, green nut crunch. (make-ahead)
Chocolate Hazelnut Espresso Pie: Mocha note, rich chocolate, toasted hazelnuts. (freezer-friendly)

Featured recipes with ingredients, steps, and macros (separate lines, easy to follow)

If you want a Mediterranean keto pie that slices clean and tastes like the real thing, focus on two habits: drain watery veggies and season in layers. Spinach, zucchini, mushrooms, and tomatoes can turn a pie into soup fast, so take a minute to squeeze them dry before you bake. The recipes below are written to be practical on a weeknight, with simple steps and clear macros you can use as a starting point.

If you can squeeze water out of it, do it. A dry filling bakes creamy, a wet filling bakes gummy.

Savory Mediterranean keto pies: veggie and cheese classics (detailed recipes)

Keto Spanakopita (Spinach Pie) (8 servings, 9-inch pie)

Salty feta cheese, dill, and garlic give you that spanakopita feel without phyllo dough from traditional versions. This keto take uses fresh spinach (thawed if frozen), with the key being draining it until it feels almost dry.

Ingredients

2 tbsp olive oil
1 small onion, diced (about 1/2 cup, 75 g)
3 cloves garlic, minced
16 oz frozen chopped spinach, thawed
1/2 tsp kosher salt
8 oz feta cheese, crumbled (225 g)
4 oz cream cheese, softened (113 g)
3 large eggs
2 tbsp fresh dill, chopped
1/2 tsp black pepper
1 almond flour crust, pre-baked (9-inch)

Directions

Heat oven to 375°F (190°C).
Squeeze thawed spinach in a towel until very dry, then fluff it.
Sauté onion in olive oil 5 minutes, add garlic 30 seconds, then cool 5 minutes.
Whisk eggs, cream cheese, dill, pepper, and salt.
Stir in spinach and feta cheese, then pour into pre-baked crust.
Place into the preheated oven and bake 30 to 38 minutes until set and golden.
Rest 15 minutes before slicing.

Estimated macros (per serving)

Calories: 320
Fat: 26 g
Protein: 14 g
Total carbs: 7 g
Fiber: 3 g
Net carbs: 4 g (low net carbs ideal for keto)

Greek-Style Tomato and Feta Pie (8 servings, 9-inch pie)

This one tastes like a Greek salad met a quiche. To avoid a soggy bottom, salt the tomatoes, then blot them well.

Ingredients

1 almond flour crust, pre-baked (9-inch)
1 lb ripe tomatoes, sliced (about 450 g)
1 tsp kosher salt (for draining)
1 cup shredded mozzarella (4 oz, 113 g)
6 oz feta, crumbled (170 g)
3 large eggs
1/2 cup heavy cream (120 ml)
1 tbsp fresh oregano, chopped (or 1 tsp dried)
2 tbsp fresh basil, chopped
1/2 tsp black pepper
1 tbsp olive oil

Directions

Heat oven to 375°F (190°C).
Lay tomato slices on towels, sprinkle with salt, wait 15 minutes, then blot dry.
Whisk eggs, cream, oregano, basil, and pepper.
Sprinkle mozzarella over crust, then add half the feta.
Add drained tomatoes in a single layer, then pour in egg mix.
Top with remaining feta and drizzle olive oil.
Bake 35 to 45 minutes until the center sets.
Cool 20 minutes before slicing.

Estimated macros (per serving)

Calories: 330
Fat: 27 g
Protein: 14 g
Total carbs: 8 g
Fiber: 2 g
Net carbs: 6 g

Roasted Red Pepper and Feta Pie (8 servings, 9-inch pie)

Roasted peppers bring sweetness without sugar. Pat them dry so the filling stays rich, not watery.

Ingredients

1 psyllium-flax crust, pre-baked (9-inch)
2 cups roasted red peppers, sliced and patted dry (about 10 oz, 280 g)
1 tbsp olive oil
1 tsp smoked paprika
3 large eggs
1/2 cup heavy cream (120 ml)
6 oz feta cheese, crumbled (170 g)
1/2 cup grated Parmesan (2 oz, 56 g)
2 tbsp parsley, chopped
1/2 tsp garlic powder
1/2 tsp black pepper

Directions

Heat oven to 375°F (190°C).
Toss peppers with olive oil and smoked paprika.
Whisk eggs, cream, garlic powder, pepper, and parsley.
Stir in feta cheese and Parmesan.
Spread peppers in crust, then pour egg mixture over top.
Bake 35 to 40 minutes until set.
Rest 15 minutes, then slice.

Estimated macros (per serving)

Calories: 340
Fat: 29 g
Protein: 13 g
Total carbs: 7 g
Fiber: 3 g
Net carbs: 4 g

Keto Mushroom and Leek Pie (8 servings, 9-inch pie)

Mushrooms act like sponges, so cook off their water first. The payoff is a deep, savory filling that tastes like a steakhouse side.

Ingredients

1 almond flour crust, pre-baked (9-inch)
2 tbsp butter
1 tbsp olive oil
12 oz mushrooms, sliced (340 g)
1 large leek, thinly sliced (white and light green only)
1 tsp thyme (fresh or dried)
1/2 tsp kosher salt
1/2 tsp black pepper
3 large eggs
1/2 cup heavy cream (120 ml)
1 cup shredded Gruyère (4 oz, 113 g)

Directions

Heat oven to 375°F (190°C).
Sauté mushrooms in butter and olive oil 8 to 10 minutes until dry and browned.
Add leek, thyme, salt, and pepper, cook 5 minutes, then cool 10 minutes.
Whisk eggs and cream, then stir in cheese.
Fold in mushroom mixture, then pour into crust.
Bake 35 to 45 minutes until set.
Cool 15 minutes before serving.

Estimated macros (per serving)

Calories: 390
Fat: 34 g
Protein: 14 g
Total carbs: 8 g
Fiber: 2 g
Net carbs: 6 g

Keto Greek Salad Pie (8 servings, 9-inch pie)

This tastes like a Greek salad, but warm and sliceable. Use seeded cucumber and dry tomatoes so the custard sets.

Ingredients

1 almond flour crust, pre-baked (9-inch)
1 cup cucumber, seeded and diced (130 g)
1 cup cherry tomatoes, halved and blotted dry (150 g)
1/3 cup kalamata olives, sliced (50 g)
1/2 cup red onion, thinly sliced (75 g)
6 oz feta, crumbled (170 g)
1 cup shredded mozzarella (4 oz, 113 g)
4 large eggs
1/3 cup heavy cream (80 ml)
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp black pepper

Directions

Heat oven to 375°F (190°C).
Pat cucumber and tomatoes dry with towels.
Whisk eggs, cream, lemon juice, oregano, and pepper.
Scatter olives, onion, and half the cheeses in the crust.
Add cucumber and tomatoes, then pour in egg mix.
Top with remaining cheese, then bake 35 to 45 minutes.
Rest 20 minutes before slicing.

Estimated macros (per serving)

Calories: 360
Fat: 30 g
Protein: 16 g
Total carbs: 8 g
Fiber: 2 g
Net carbs: 6 g

Keto Quiche with Mediterranean Veggies (crustless) (8 servings, 9-inch pie plate)

Crustless is the weeknight workhorse. Just drain the veggies well, then let the eggs do their job.

Ingredients

1 tbsp olive oil
1 cup zucchini, shredded (135 g)
1/2 tsp kosher salt (for draining zucchini)
1 cup roasted eggplant, chopped (150 g)
1/2 cup roasted red peppers, chopped and patted dry (70 g)
1/3 cup sun-dried tomatoes, chopped (no sugar added) (45 g)
5 large eggs
1/2 cup heavy cream (120 ml)
1 cup shredded mozzarella (4 oz, 113 g)
2 oz feta, crumbled (56 g)
1 tsp dried oregano
1/2 tsp black pepper

Directions

Heat oven to 375°F (190°C) and grease a 9-inch pie plate.
Salt shredded zucchini 10 minutes, then squeeze very dry in a towel.
Warm olive oil in a skillet, cook zucchini 2 minutes, then cool.
Whisk eggs, cream, oregano, and pepper, then stir in cheeses and veggies for the vegetable pie filling.
Pour into pie plate and bake 35 to 45 minutes until set.
Cool 10 to 15 minutes, then slice.

Estimated macros (per serving)

Calories: 290
Fat: 23 g
Protein: 16 g
Total carbs: 7 g
Fiber: 2 g
Net carbs: 5 g

Savory Mediterranean keto pies: meat and poultry comfort food (detailed recipes)

Keto Mediterranean Meat Pie (8 servings, 9-inch pie)

Warm spices make this taste like a Greek holiday table. Use cinnamon lightly, you want aroma, not dessert. Mozzarella cheese acts as a tasty binder.

Ingredients

1 almond flour crust, pre-baked (9-inch)
1 tbsp olive oil
1 lb ground beef (450 g)
1 small onion, diced (about 1/2 cup, 75 g)
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup tomato paste (no sugar added) (60 g)
1/3 cup beef broth (80 ml)
1 cup shredded mozzarella cheese (4 oz, 113 g)
2 large eggs

Directions

Heat oven to 375°F (190°C).
Brown beef in olive oil 6 to 8 minutes, then drain excess fat if needed.
Add onion, cook 4 minutes, add garlic 30 seconds.
Stir in oregano, cinnamon, cumin, salt, and pepper.
Mix in tomato paste and broth, simmer 3 minutes, then cool 10 minutes.
Stir in cheese, then fold in beaten eggs.
Fill crust and bake 25 to 30 minutes until hot and set.

Estimated macros (per serving)

Calories: 430
Fat: 33 g
Protein: 26 g
Total carbs: 7 g
Fiber: 2 g
Net carbs: 5 g

Make-ahead and freezer: Cool fully, then refrigerate up to 3 days. Wrap slices and freeze up to 2 months, thaw overnight.

Greek-Style Lamb Pie (8 servings, 9-inch pie)

Lamb loves mint and oregano, and feta seals the deal. Keep the filling thick so the crust stays crisp.

Ingredients

1 psyllium-flax crust, pre-baked (9-inch)
1 tbsp olive oil
1 lb ground lamb (450 g)
1/2 cup onion, diced (75 g)
2 cloves garlic, minced
1 tsp dried oregano
2 tbsp fresh mint, chopped (or 2 tsp dried)
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp tomato paste (no sugar added) (30 g)
1/4 cup beef broth (60 ml)
6 oz feta, crumbled (170 g)
2 large eggs

Directions

Heat oven to 375°F (190°C).
Brown lamb 6 to 8 minutes, then spoon off excess fat.
Add onion 4 minutes, then garlic 30 seconds.
Stir in oregano, mint, salt, and pepper.
Add tomato paste and broth, simmer 3 minutes, then cool 10 minutes.
Stir in feta, then mix in beaten eggs.
Fill crust and bake 25 to 30 minutes until set.

Estimated macros (per serving)

Calories: 480
Fat: 40 g
Protein: 23 g
Total carbs: 6 g
Fiber: 2 g
Net carbs: 4 g

Make-ahead and freezer: Refrigerate filling up to 2 days before baking. Freeze baked slices up to 2 months, reheat at 350°F (175°C).

Carnivore Shepherd’s Pie with a Mediterranean Twist (8 servings, 9×9 pan)

This is protein-forward comfort food with Greek-style flavor. Cauliflower mash keeps it keto, while olives and oregano keep it Mediterranean.

Ingredients

1 1/2 lb ground beef (680 g)
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp tomato paste (no sugar added) (30 g)
1/4 cup beef broth (60 ml)
1/3 cup kalamata olives, chopped (50 g)
24 oz cauliflower florets (680 g)
3 tbsp butter
1/3 cup heavy cream (80 ml)
1/2 cup grated Parmesan (2 oz, 56 g)

Directions

Heat oven to 400°F (205°C) and grease a 9×9 pan.
Brown beef in olive oil 8 minutes, then drain if needed.
Stir in oregano, cinnamon, salt, pepper, tomato paste, broth, and olives.
Simmer 3 minutes, then spread in the pan.
Microwave cauliflower until very tender, then drain and mash until dry.
Mix mash with butter, cream, and Parmesan, then spread on top.
Bake 20 to 25 minutes until bubbling and browned.

Estimated macros (per serving)

Calories: 520
Fat: 41 g
Protein: 31 g
Total carbs: 10 g
Fiber: 3 g
Net carbs: 7 g

Make-ahead and freezer: Assemble and refrigerate up to 24 hours before baking. Freeze tightly wrapped up to 2 months, bake from thawed.

Marry Me Chicken Pie (8 servings, 9-inch pie)

Creamy, tangy, and a little briny, this hits the comfort-food button. Use cooked chicken, then bake just until the center sets.

Ingredients

1 almond flour crust, pre-baked (9-inch)
2 cups cooked chicken, shredded (about 12 oz, 340 g)
1 tbsp olive oil
1/2 cup sun-dried tomatoes, chopped (no sugar added) (70 g)
1/3 cup chicken broth (80 ml)
1/2 cup heavy cream (120 ml)
4 oz cream cheese (113 g)
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp chili flakes (optional)
1/2 tsp black pepper
1/2 cup grated Parmesan (2 oz, 56 g)
2 large eggs

Directions

Heat oven to 375°F (190°C).
Warm olive oil, sun-dried tomatoes, broth, cream, and cream cheese in a skillet.
Stir until smooth, then season with garlic powder, oregano, chili flakes, and pepper.
Remove from heat, cool 5 minutes, then whisk in eggs.
Stir in chicken and Parmesan, then pour into crust.
Bake 25 to 35 minutes until set.
Food safety: If using raw chicken, cook to 165°F (74°C) before baking into pie.

Estimated macros (per serving)

Calories: 460
Fat: 35 g
Protein: 28 g
Total carbs: 7 g
Fiber: 2 g
Net carbs: 5 g

Make-ahead and freezer: Refrigerate baked pie up to 3 days. Freeze cooled slices up to 2 months, reheat covered to prevent drying.

Keto Chicken and Leek Pie (8 servings, 9-inch pie)

Leeks make the filling taste sweet and buttery without added carbs. Keep the sauce thick, then the slices hold together.

Ingredients

1 psyllium-flax crust, pre-baked (9-inch)
2 tbsp butter
1 large leek, thinly sliced
2 cups cooked chicken, diced (about 12 oz, 340 g)
1/2 cup chicken broth (120 ml)
3/4 cup heavy cream (180 ml)
1 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1 cup shredded mozzarella (4 oz, 113 g)
2 large eggs

Directions

Heat oven to 375°F (190°C).
Sauté leek in butter 6 minutes until soft, then stir in chicken.
Add broth, cream, thyme, oregano, salt, and pepper, simmer 3 to 5 minutes.
Cool 5 minutes, then whisk in eggs.
Stir in mozzarella, pour into crust, then bake 25 to 35 minutes.
Food safety: If starting with raw chicken, cook to 165°F (74°C).

Estimated macros (per serving)

Calories: 490
Fat: 38 g
Protein: 28 g
Total carbs: 7 g
Fiber: 2 g
Net carbs: 5 g

Make-ahead and freezer: Make filling up to 2 days ahead and refrigerate. Freeze baked slices up to 2 months, thaw overnight.

Simple Keto Meat Pie with Creamy Feta and Herbs (8 servings, 9-inch pie)

This is the “busy week” version, but it still tastes Greek. Dill, oregano, and feta do most of the work.

Ingredients

1 almond flour crust, pre-baked (9-inch)
1 tbsp olive oil
1 lb ground turkey or beef (450 g)
1 tsp dried oregano
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp kosher salt
1/2 tsp black pepper
4 oz cream cheese, softened (113 g)
6 oz feta, crumbled (170 g)
2 large eggs
2 tbsp lemon juice

Directions

Heat oven to 375°F (190°C).
Brown meat in olive oil 8 minutes, then cool 10 minutes.
Stir in oregano, parsley, dill, salt, pepper, lemon juice, cream cheese, and feta.
Mix in beaten eggs.
Spoon into crust and bake 25 to 35 minutes until set.

Estimated macros (per serving)

Calories: 440
Fat: 33 g
Protein: 26 g
Total carbs: 6 g
Fiber: 2 g
Net carbs: 4 g

Make-ahead and freezer: Bake, cool, then refrigerate up to 4 days. Freeze whole pie or slices up to 2 months, reheat at 350°F (175°C).

Savory Mediterranean keto pies: seafood night made easy (detailed recipes)

Low-Carb Spanish Tuna Pie (Empanada Gallega) (8 servings, 9-inch pie)

This is pantry cooking that still feels special. Drain the tuna well, otherwise the filling turns loose.

Ingredients

1 almond flour crust, pre-baked (9-inch)
2 (5 oz) cans tuna in olive oil, drained well (280 g drained)
1/2 cup roasted red peppers, chopped and patted dry (70 g)
1/3 cup green olives, chopped (50 g)
1/2 cup onion, diced (75 g)
2 tbsp olive oil
2 tbsp tomato paste (no sugar added) (30 g)
1 tsp smoked paprika
1/2 tsp kosher salt
1/2 tsp black pepper
3 large eggs
1/2 cup shredded mozzarella (2 oz, 56 g)

Directions

Heat oven to 375°F (190°C).
Sauté onion in olive oil 4 minutes, then stir in tomato paste and smoked paprika.
Stir in tuna, peppers, olives, salt, and pepper, then cool 5 minutes.
Whisk eggs, then stir into tuna mixture with mozzarella.
Fill crust and bake 25 to 30 minutes until set.
Drain any excess liquid before slicing, if needed.

Estimated macros (per serving)

Calories: 360
Fat: 28 g
Protein: 22 g
Total carbs: 6 g
Fiber: 2 g
Net carbs: 4 g

Keto Salmon Pie (8 servings, 9-inch pie)

Rich salmon loves lemon and dill. Use cooked salmon, then bake just until the custard firms up.

Ingredients

1 psyllium-flax crust, pre-baked (9-inch)
12 oz cooked salmon, flaked (340 g)
4 large eggs
1/2 cup heavy cream (120 ml)
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp fresh dill, chopped
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup shredded mozzarella (4 oz, 113 g)
2 tbsp capers, drained

Directions

Heat oven to 375°F (190°C).
Whisk eggs, cream, lemon zest, lemon juice, dill, salt, and pepper.
Fold in salmon, cheese, and drained capers.
Pour into crust and bake 30 to 40 minutes until set.
Food safety: If cooking salmon from raw, cook to 145°F (63°C).

Estimated macros (per serving)

Calories: 430
Fat: 34 g
Protein: 28 g
Total carbs: 5 g
Fiber: 2 g
Net carbs: 3 g

Keto Fish Pie (8 servings, 9-inch pie)

Think “coastal comfort,” but low-carb. Use firm white fish and avoid overbaking, because fish dries fast.

Ingredients

1 almond flour crust, pre-baked (9-inch)
12 oz cod or haddock, cut into chunks (340 g)
1 tbsp olive oil
1/2 cup leek, thinly sliced (75 g)
1 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
3 large eggs
3/4 cup heavy cream (180 ml)
1 cup shredded Gruyère (4 oz, 113 g)
1 tbsp parsley, chopped
1 tsp lemon zest

Directions

Heat oven to 375°F (190°C).
Sauté leek in olive oil 4 minutes, then cool slightly.
Whisk eggs, cream, oregano, salt, pepper, lemon zest, and parsley.
Fold in cheese, leek, and fish chunks.
Pour into crust and bake 30 to 40 minutes until set.
Food safety: Cook fish to 145°F (63°C), and don’t overcook.

Estimated macros (per serving)

Calories: 440
Fat: 36 g
Protein: 25 g
Total carbs: 6 g
Fiber: 2 g
Net carbs: 4 g

Mediterranean Shrimp and Feta Pie (8 servings, 9-inch pie)

Shrimp and feta are salty-sweet together. Add shrimp at the end so it stays tender.

Ingredients

1 almond flour crust, pre-baked (9-inch)
1 tbsp olive oil
1/2 cup onion, diced (75 g)
2 cloves garlic, minced
1 1/2 cups crushed tomatoes (no sugar added) (360 g)
1 tsp dried oregano
1/2 tsp chili flakes (optional)
1 lb shrimp, peeled and deveined (450 g)
6 oz feta, crumbled (170 g)
2 large eggs
1/4 cup heavy cream (60 ml)
2 tbsp parsley, chopped

Directions

Heat oven to 375°F (190°C).
Sauté onion 4 minutes, add garlic 30 seconds.
Stir in tomatoes, oregano, and chili flakes, simmer 8 minutes to thicken.
Cool sauce 10 minutes, then whisk in eggs and cream.
Fold in shrimp and half the feta, then pour into crust.
Top with remaining feta and bake 20 to 25 minutes.
Food safety: Cook shrimp to 145°F (63°C) and stop as soon as it turns opaque.

Estimated macros (per serving)

Calories: 360
Fat: 25 g
Protein: 26 g
Total carbs: 7 g
Fiber: 2 g
Net carbs: 5 g

Keto Calamari Pie (8 servings, 9-inch pie)

Calamari goes rubbery when it overcooks, so keep the bake time tight. Roasted peppers add sweetness and color.

Ingredients

1 psyllium-flax crust, pre-baked (9-inch)
1 tbsp olive oil
1/2 cup roasted red peppers, chopped and patted dry (70 g)
1/3 cup kalamata olives, sliced (50 g)
1 lb cleaned calamari rings (450 g)
3 large eggs
1/2 cup heavy cream (120 ml)
1 tsp dried oregano
1 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup shredded mozzarella (4 oz, 113 g)

Directions

Heat oven to 375°F (190°C).
Pat calamari dry with towels.
Whisk eggs, cream, oregano, lemon juice, salt, and pepper.
Fold in peppers, olives, calamari, and mozzarella.
Pour into crust and bake 18 to 25 minutes until just set.
Food safety: Cook seafood to 145°F (63°C), and avoid baking past set.

Estimated macros (per serving)

Calories: 390
Fat: 29 g
Protein: 26 g
Total carbs: 6 g
Fiber: 2 g
Net carbs: 4 g

Sweet Mediterranean keto pies: sugar-free dessert slices (detailed recipes)

Keto Lemon and Ricotta Pie (8 servings, 9-inch pie)

This tastes like lemon cheesecake’s lighter cousin. Chill it before slicing so it firms up cleanly.

Ingredients

1 almond flour crust, pre-baked and cooled (9-inch)
16 oz whole-milk ricotta (450 g)
6 oz cream cheese, softened (170 g)
3/4 cup powdered erythritol or monk fruit blend (120 g, adjust to taste)
3 large eggs
1/3 cup sour cream (80 g)
2 tbsp lemon zest
1/4 cup lemon juice (60 ml)
1 tsp vanilla extract
1/4 tsp kosher salt

Directions

Heat oven to 325°F (165°C).
Beat ricotta, cream cheese, and sweetener until smooth.
Mix in eggs, sour cream, lemon zest, lemon juice, vanilla, and salt.
Pour into crust and bake 40 to 55 minutes until set with a slight jiggle.
Cool 1 hour, then chill at least 4 hours before slicing.

Estimated macros (per slice)

Calories: 330
Fat: 28 g
Protein: 12 g
Total carbs: 8 g
Fiber: 2 g
Net carbs: 6 g

Keto Milk Pie (Greek Galatopita) (8 servings, 9-inch pie)

Galatopita is a custard pie at heart. Bake gently, then chill, because custard slices best when cold.

Ingredients

Butter for greasing
4 large eggs
1/2 cup powdered erythritol or monk fruit blend (80 g)
2 cups heavy cream (480 ml)
1 cup unsweetened almond milk (240 ml)
2 tsp vanilla extract
1 tbsp lemon zest
1/4 tsp kosher salt
1/4 tsp ground cinnamon (for topping)

Directions

Heat oven to 325°F (165°C) and grease a 9-inch pie plate.
Whisk eggs and sweetener until smooth.
Whisk in cream, almond milk, vanilla, lemon zest, and salt.
Pour into pie plate and bake 45 to 60 minutes until set.
Cool 1 hour, then chill at least 6 hours.
Dust with cinnamon before serving.

Estimated macros (per slice)

Calories: 340
Fat: 35 g
Protein: 7 g
Total carbs: 5 g
Fiber: 1 g
Net carbs: 4 g

Keto Orange and Almond Pie (8 servings, 9-inch pie)

Orange zest gives big flavor without much sugar. This one eats like a moist almond cake in pie form.

Ingredients

1 almond flour crust, pre-baked and cooled (9-inch)
2 cups almond flour (200 g)
3/4 cup powdered erythritol or monk fruit blend (120 g)
1 tbsp orange zest
4 large eggs
1/2 cup melted butter (113 g) (or olive oil for a dairy-free swap)
1/3 cup heavy cream (80 ml)
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 tsp almond extract (optional)

Directions

Heat oven to 350°F (175°C).
Mix almond flour, sweetener, orange zest, baking powder, and salt.
Whisk eggs, butter, cream, and extracts.
Stir wet into dry, then pour into crust.
Bake 30 to 40 minutes until golden and set.
Cool 30 minutes before slicing.

Estimated macros (per slice)

Calories: 420
Fat: 38 g
Protein: 13 g
Total carbs: 10 g
Fiber: 4 g
Net carbs: 6 g

Keto Halva Pie (8 servings, 9-inch pie)

Tahini brings that halva flavor fast, nutty, rich, and a little bitter. A pinch of salt keeps it from tasting flat.

Ingredients

1 almond flour crust, pre-baked and cooled (9-inch)
3/4 cup tahini (180 g)
6 oz cream cheese, softened (170 g)
1/2 cup powdered erythritol or monk fruit blend (80 g)
3 large eggs
1/2 cup heavy cream (120 ml)
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 tsp ground cinnamon
2 tbsp toasted sesame seeds (optional)

Directions

Heat oven to 325°F (165°C).
Beat tahini, cream cheese, and sweetener until smooth.
Mix in eggs, cream, vanilla, salt, and cinnamon.
Pour into crust and bake 35 to 50 minutes until set.
Cool 1 hour, then chill 4 hours before slicing.
Sprinkle sesame seeds on top, if using.

Estimated macros (per slice)

Calories: 430
Fat: 41 g
Protein: 11 g
Total carbs: 9 g
Fiber: 3 g
Net carbs: 6 g

Low-Carb Pie with Pecans and Red Berries (8 servings, 9-inch pie)

You get the vibe of a berry-nut dessert without the sugar hit. Keep berries modest, then let pecans carry the richness.

Ingredients

1 pecan-almond crust, pre-baked and cooled (9-inch)
2 cups pecans, chopped (220 g)
1 cup raspberries (or chopped strawberries) (120 g)
3 large eggs
1/2 cup melted butter (113 g)
1/2 cup powdered erythritol or monk fruit blend (80 g)
1/3 cup heavy cream (80 ml)
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp kosher salt

Directions

Heat oven to 350°F (175°C).
Sprinkle pecans in the crust, then scatter berries on top.
Whisk eggs, butter, sweetener, cream, lemon juice, vanilla, and salt.
Pour over nuts and berries.
Bake 30 to 40 minutes until set.
Cool 45 minutes, then slice.

Estimated macros (per slice)

Calories: 460
Fat: 45 g
Protein: 8 g
Total carbs: 9 g
Fiber: 4 g
Net carbs: 5 g

Make these pies fit your goals: swaps for dairy-free, nut-free, higher-protein, and GLP-1 friendly portions

These Mediterranean keto pies are flexible, which is why they work for so many ways of eating. A few smart swaps can keep the flavor on track while you adjust for allergies, higher protein, or smaller, GLP-1 friendly portions. The main rule is simple: protect texture. Keto crusts and custardy fillings can turn dry, gummy, or watery fast if you swap without a plan.

Easy ingredient swaps that still taste Mediterranean

Use these common swaps when you’re missing an ingredient, avoiding an allergen, or just changing up the vibe. Each one keeps the flavors familiar, but the bite changes.

Feta to goat cheese: Goat cheese melts creamier and less crumbly, so the filling feels more like a soft custard.
Spinach to Swiss chard: Chard has more structure, so you get a slightly chewier, heartier slice (cook it down well).
Lamb to beef: Beef tastes cleaner and less rich, so add extra oregano, mint, or lemon zest to keep it “Greek.”
Tuna to salmon: Salmon stays silkier and richer, while tuna bakes firmer and more “sliceable.”
Zucchini ribbons to eggplant: Eggplant turns jammy and soft, zucchini stays lighter but can get watery, so salt and squeeze it.
Psyllium to chia: Chia gels too, but it gives a more seedy, tender crumb instead of a bread-like chew.

Need nut-free? Try a sunflower seed flour crust (it bakes similar to almond flour, with a slightly earthier taste). For ultra-simple, go with an egg-based crust (think eggs plus grated cheese if dairy works, or eggs plus seasoned ground chicken for a sturdy base).

For dairy-free, use olive oil in crusts, coconut cream for richness, and dairy-free cheese if you tolerate it.

Quick sodium check: feta, olives, capers, and smoked fish stack salt fast. Taste first, then add salt at the end.

How to increase protein without drying out the pie

Protein boosts can make pies more filling, but they can also make them tight and dry. Keep the filling moist and bake gently.

Start with extra egg whites (they add protein to increase satiety without extra fat), then balance them with a saucy element. If dairy works for you, cottage cheese or ricotta adds protein and a creamy set. For savory pies, a few spoonfuls of Greek yogurt can keep the filling tender as a creamy, high-protein swap for traditional heavy creams, just watch carbs and choose plain.

Meat choice matters too. Use leaner meats (turkey, chicken, lean beef), then add moisture back with broth, yogurt, or a little cream (or coconut cream). In some crusts or sweet pies, whey isolate can boost protein, and collagen mixes in smoothly without changing taste much.

Also, don’t overbake. Pull the pie when the center has a slight jiggle, because it keeps cooking as it rests.

Portioning, sides, and storage for busy weeks

If you’re eating GLP-1 style, think “small slice, big support.” Start with a smaller slice, eat the protein-first bites, and add a large salad. These tips help maintain a low carb and sugar free protocol while taking GLP-1 medications. Many people also feel better with less grease, so choose salmon, turkey, or veggie-forward pies instead of extra-cheesy, heavy slices when nausea hits.

For diabetic-friendly eating, keep carbs consistent. Check net carbs per slice, then pair pie with protein and fiber so blood sugar rises more slowly.

Storage and reheat basics:

Fridge: Store covered for up to 4 days.
Freezer: Wrap slices tightly and freeze up to 2 months.
Reheat (best crust): Warm in the oven or toaster oven at 350°F until hot. Use a skillet for a crisp bottom. Skip the microwave if you want crunch.

For fast sides that fit the Mediterranean keto theme, keep it simple:

Greek salad drizzled with a little balsamic vinegar
Cucumber dill yogurt (or coconut yogurt for dairy-free)
Roasted broccoli with lemon
Lemony sautéed greens
Olives and tomatoes (go easy on salt if your pie is feta-heavy)

Enjoy!

These 50 Mediterranean keto hybrid pie recipes prove you don’t have to pick between big flavor and low-carb goals. With olive oil, herbs, feta, seafood, and roasted veggies, each pie tastes rich and familiar, while keto-friendly crusts (or crustless bakes) keep it weeknight practical. Best of all, the same simple habits, drain watery veg, season in layers, and let pies rest, help you get clean slices every time.

To make this list useful right away, start with one savory pie for dinners and one sugar-free sweet pie for dessert, then save this roundup so you can rotate flavors without repeating meals. Next, browse the Keto Sugar Free recipe index and categories for more options that match your routine, including keto, sugar-free desserts, high-protein, and meal prep. Keep an eye on your daily net carbs by exploring the low carb recipe links below, and stay on track with these sugar free treats. Thanks for reading, now share which pie you want next, something briny and cheesy, or bright and lemony?