The Best Mediterranean Pie Recipes, Savory/Sweet: High-Protein/Low-Carb/Sugar Free

The Best Mediterranean Pie Recipes, Savory/Sweet: High-Protein/Low-Carb/Sugar Free bring flaky layers, bold herbs, and rich fillings to the table without pushing carbs too high. Diana started reworking family favorites after her husband’s type 2 diabetes diagnosis, so these pies keep that same comfort while fitting better blood sugar goals for keto, diabetes-friendly, bariatric, GLP-1, and heart-health eating.

You’ll see smart swaps like almond flour crusts, fathead dough, cabbage or zucchini bases, lean turkey, egg whites, low-fat feta, and sweeteners like allulose or monk fruit. The result is food that still tastes like the Mediterranean classics you want, with many options coming in under 6 grams of net carbs per serving.

You can keep the flavor and lose the sugar, the extra carbs, and a lot of the guilt.

Next, you’ll find savory and sweet ideas, including low carb spanakopita, sugar free baklava, and more than 75 pies worth saving.

Flavor-Packed Greek Spinach and Herb Pies Like Spanakopita, Low-Carb Style

Greek spinach pies bring big flavor with very little fuss. The mix of spinach, dill, parsley, feta, and lemon feels bright and savory, while the crust does the heavy lifting for texture. Low-carb versions keep that same comfort, but swap the heavy pastry for smarter bases that fit keto and sugar-free eating.

A good spanakopita-style pie should taste fresh, salty, and rich at the same time. That balance is why these versions work so well for lunch, brunch, meal prep, or a warm side dish.

Almond Flour Spanakopita Squares

These squares use a simple almond flour crust that bakes up tender and sturdy. The filling stays classic, with spinach, feta, and plenty of herbs.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter
• 1 tablespoon olive oil
• 10 ounces frozen spinach, thawed and well drained
• 1 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, thinly sliced
• 2 large eggs, beaten
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and line an 8-inch baking dish with parchment.
2. Mix almond flour, coconut flour, baking powder, and salt in a bowl.
3. Stir in 2 eggs, melted butter, and olive oil until a soft dough forms.
4. Press two-thirds of the dough into the dish to form the base.
5. Mix spinach, feta, dill, parsley, green onions, beaten eggs, lemon juice, and black pepper.
6. Spread the filling over the crust, then crumble the remaining dough over the top.
7. Bake for 30 to 35 minutes, until golden and set.

Approx macros per serving: 5 net carbs, 14g protein, 320 calories, 26g fat, 2g sugar

Fathead Spanakopita Triangles

Fathead dough gives you a chewy, satisfying shell with a crisp edge. These handheld triangles work well for snacks, lunches, or party trays.

Ingredients

• 1 1/2 cups shredded mozzarella
• 2 tablespoons cream cheese
• 3/4 cup almond flour
• 1 large egg
• 10 ounces frozen spinach, thawed and squeezed dry
• 3/4 cup crumbled feta
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 green onion, finely chopped
• 1 egg, beaten for sealing
• 1 tablespoon olive oil

Directions

1. Melt mozzarella and cream cheese together until smooth.
2. Stir in almond flour and 1 egg, then knead into a dough.
3. Mix spinach, feta, dill, parsley, and green onion in a bowl.
4. Roll the dough between parchment sheets and cut it into squares.
5. Add filling to each square, fold into triangles, and seal with beaten egg.
6. Brush with olive oil and bake at 375°F for 18 to 22 minutes.

Approx macros per serving: 4 net carbs, 16g protein, 290 calories, 22g fat, 1g sugar

Zucchini Crust Spinach Pie

This version uses zucchini for a lighter base with great texture. It keeps the filling front and center, which is exactly what you want here.

Ingredients

• 2 medium zucchini, grated
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 10 ounces spinach, thawed and drained
• 1 cup feta cheese
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 eggs
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Salt the zucchini and let it sit for 10 minutes.
2. Squeeze out as much liquid as possible.
3. Mix zucchini, 2 eggs, almond flour, and Parmesan.
4. Press into a greased pie dish and bake at 400°F for 15 minutes.
5. Stir spinach, feta, dill, parsley, eggs, olive oil, and pepper together.
6. Add the filling to the crust and bake 20 to 25 minutes more.

Approx macros per serving: 5 net carbs, 15g protein, 230 calories, 17g fat, 4g sugar

Cauliflower Pie with Spinach and Feta

Cauliflower keeps the crust tender and mild, so the herbs and cheese shine. It feels hearty without getting heavy.

Ingredients

• 3 cups cauliflower rice
• 1 large egg
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan
• 1/2 teaspoon salt
• 10 ounces spinach, thawed and drained
• 1 cup feta cheese
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 eggs
• 1 tablespoon olive oil

Directions

1. Cook the cauliflower rice until soft, then cool and squeeze dry.
2. Mix cauliflower, 1 egg, mozzarella, Parmesan, and salt.
3. Press into a pie dish and bake at 400°F for 15 minutes.
4. Combine spinach, feta, dill, parsley, 2 eggs, and olive oil.
5. Spoon the filling into the crust and bake 20 minutes more.

Approx macros per serving: 6 net carbs, 13g protein, 240 calories, 18g fat, 3g sugar

Phyllo-Style Cabbage Spanakopita Bake

This cabbage-based bake gives you a soft, layered feel without phyllo. It works well when you want a lower-carb tray bake that still feels Greek.

Ingredients

• 6 large cabbage leaves
• 1 tablespoon olive oil
• 10 ounces spinach, thawed and drained
• 1 cup feta cheese
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, sliced
• 2 eggs
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

1. Blanch the cabbage leaves for 2 minutes, then cool.
2. Line a small baking dish with the leaves, overlapping them.
3. Mix spinach, feta, dill, parsley, green onions, eggs, pepper, and lemon juice.
4. Fill the dish, fold the cabbage over the top, and brush with olive oil.
5. Bake at 375°F for 30 minutes.

Approx macros per serving: 4 net carbs, 12g protein, 180 calories, 12g fat, 3g sugar

Crustless Greek Spinach Pie

Sometimes the filling is enough. This crustless pie is quick, easy, and packed with the same classic herb flavor.

Ingredients

• 12 ounces spinach, thawed and drained
• 1 1/2 cups crumbled feta
• 4 large eggs
• 1/2 cup heavy cream
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Whisk eggs, heavy cream, olive oil, nutmeg, and black pepper.
3. Stir in spinach, feta, dill, parsley, and green onions.
4. Pour into the dish and bake for 35 to 40 minutes.
5. Let it rest before slicing.

Approx macros per serving: 3 net carbs, 11g protein, 210 calories, 17g fat, 2g sugar

Feta and Herb Hand Pies

These hand pies are neat, portable, and easy to batch cook. They taste great warm, but they also hold up well in the fridge.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 1 cup chopped spinach, cooked and squeezed dry
• 3/4 cup feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 green onion, chopped

Directions

1. Mix almond flour, psyllium husk, baking powder, and salt.
2. Stir in eggs, olive oil, and water to form dough.
3. Mix spinach, feta, dill, parsley, and green onion in a bowl.
4. Roll out the dough and cut into circles.
5. Add filling, fold, and crimp the edges.
6. Bake at 375°F for 20 to 25 minutes.

Approx macros per serving: 5 net carbs, 12g protein, 280 calories, 21g fat, 2g sugar

Chicken and Spinach Greek Pie

Adding chicken makes this pie a full meal. It still keeps the Greek herb profile, so it feels familiar and fresh.

Ingredients

• 1 1/2 cups cooked shredded chicken
• 10 ounces spinach, thawed and drained
• 1 cup feta cheese
• 2 eggs
• 1/3 cup sour cream
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 375°F and grease a pie dish.
2. Mix chicken, spinach, feta, dill, parsley, and green onions.
3. Whisk eggs, sour cream, olive oil, and black pepper.
4. Stir the wet mixture into the filling.
5. Bake for 30 to 35 minutes until set.

Approx macros per serving: 4 net carbs, 22g protein, 290 calories, 19g fat, 2g sugar

Ricotta Spinach Herb Pie with Lemon

Ricotta adds a creamy texture and soft, mild flavor. Lemon keeps the pie bright so it never tastes flat.

Ingredients

• 1 1/2 cups ricotta cheese
• 10 ounces spinach, thawed and drained
• 1 cup feta cheese
• 3 large eggs
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Stir ricotta, spinach, feta, eggs, dill, parsley, lemon zest, lemon juice, olive oil, salt, and pepper together.
3. Pour into the dish and smooth the top.
4. Bake for 35 to 40 minutes until the center is set.

Approx macros per serving: 5 net carbs, 12g protein, 230 calories, 16g fat, 3g sugar

Mini Spinach and Herb Muffin Pies

These little pies are perfect for meal prep. They freeze well, reheat fast, and give you portion control without much effort.

Ingredients

• 8 large eggs
• 1/2 cup heavy cream
• 1 cup chopped spinach, cooked and squeezed dry
• 3/4 cup feta cheese
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Directions

1. Grease a 12-cup muffin tin and heat the oven to 350°F.
2. Whisk eggs, heavy cream, salt, and pepper.
3. Stir in spinach, feta, dill, parsley, and green onions.
4. Divide the mixture between the cups and drizzle with olive oil.
5. Bake for 20 to 25 minutes until puffed and golden.

Approx macros per serving: 2 net carbs, 8g protein, 150 calories, 11g fat, 1g sugar

These pies give you a lot of room to mix and match. Use the version that fits your day, then keep the herb base the same for that classic Greek taste.

Creamy Greek Cheese Pies (Tiropita) Loaded with Protein, Skinnied Down

Tiropita brings all the comfort of Greek cheese pie, with a creamy middle and a golden crust that cracks just right. These versions keep the flavor strong while trimming the carbs and adding more protein, so you can enjoy them for breakfast, lunch, or a snack that actually keeps you full.

The best part is how flexible tiropita can be. You can bake it as a full pie, cut it into squares, shape it into triangles, or make mini portions for easy meal prep.

Almond Flour Tiropita Squares

This version gives you a sturdy crust with a soft, rich filling. It slices cleanly, so it works well for lunches and potlucks.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 2 large eggs
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 2 large eggs
• 2 tablespoons heavy cream
• 1 tablespoon chopped dill
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and line an 8-inch baking pan with parchment.
2. Mix almond flour, coconut flour, baking powder, and salt in a bowl.
3. Stir in melted butter, 2 eggs, and olive oil until a soft dough forms.
4. Press two-thirds of the dough into the pan.
5. Whisk ricotta, feta, 2 eggs, heavy cream, dill, lemon zest, and black pepper.
6. Spread the filling over the crust, then crumble the rest of the dough on top.
7. Bake for 30 to 35 minutes, until golden and set.
8. Cool for 10 minutes before slicing.

Approx macros per serving: 5 net carbs, 15g protein, 310 calories, 25g fat, 2g sugar

Phyllo-Style Fathead Tiropita Triangles

These triangles give you the flaky feel of classic tiropita without traditional pastry. They are great when you want a grab-and-go option.

Ingredients

• 1 1/2 cups shredded mozzarella
• 2 tablespoons cream cheese
• 3/4 cup almond flour
• 1 large egg
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 1 egg
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill
• 1/4 teaspoon black pepper
• 1 egg, beaten for sealing

Directions

1. Melt mozzarella and cream cheese together until smooth.
2. Stir in almond flour and 1 egg, then knead into dough.
3. Mix ricotta, feta, 1 egg, parsley, dill, and black pepper.
4. Roll the dough between parchment sheets and cut it into squares.
5. Add filling to each square, fold into triangles, and seal with beaten egg.
6. Bake at 375°F for 18 to 22 minutes, until golden.

Approx macros per serving: 4 net carbs, 17g protein, 295 calories, 22g fat, 1g sugar

Cottage Cheese Tiropita Bake

Cottage cheese adds extra protein and keeps the filling light and creamy. This bake has a mild flavor that pairs well with herbs.

Ingredients

• 2 cups cottage cheese
• 1 cup crumbled feta cheese
• 3 large eggs
• 2 tablespoons heavy cream
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Directions

1. Preheat the oven to 350°F and grease a pie dish.
2. Whisk cottage cheese, feta, eggs, heavy cream, dill, parsley, lemon juice, salt, and black pepper.
3. Pour into the dish and smooth the top.
4. Drizzle with olive oil.
5. Bake for 35 to 40 minutes, until the center is set.
6. Rest for 10 minutes before serving.

Approx macros per serving: 4 net carbs, 19g protein, 220 calories, 14g fat, 2g sugar

Zucchini Crust Tiropita Pie

Zucchini makes the crust lighter and keeps the pie from feeling too heavy. It also adds a fresh taste that works well with feta.

Ingredients

• 2 medium zucchini, grated
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup Parmesan cheese
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 2 eggs
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Salt the zucchini and let it sit for 10 minutes.
2. Squeeze out as much liquid as possible.
3. Mix zucchini, 2 eggs, almond flour, and Parmesan.
4. Press into a pie dish and bake at 400°F for 15 minutes.
5. Stir ricotta, feta, 2 eggs, dill, parsley, olive oil, and black pepper together.
6. Spoon into the crust and bake 20 to 25 minutes more.

Approx macros per serving: 5 net carbs, 16g protein, 240 calories, 17g fat, 3g sugar

Spinach and Tiropita Cheese Pie

This version tastes close to spanakopita, but the cheese is the star. The spinach adds color, volume, and a soft bite.

Ingredients

• 10 ounces spinach, thawed and drained
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 3 large eggs
• 2 tablespoons heavy cream
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix spinach, ricotta, feta, eggs, heavy cream, dill, parsley, green onions, olive oil, and black pepper.
3. Pour into the dish and spread evenly.
4. Bake for 35 to 40 minutes, until firm in the center.
5. Let it cool slightly, then slice.

Approx macros per serving: 3 net carbs, 14g protein, 200 calories, 13g fat, 2g sugar

Mini Tiropita Muffin Pies

These mini pies are perfect for meal prep. They bake fast, freeze well, and give you built-in portions.

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 3/4 cup crumbled feta cheese
• 1/4 cup heavy cream
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Directions

1. Grease a 12-cup muffin tin and heat the oven to 350°F.
2. Whisk eggs, cottage cheese, heavy cream, salt, and black pepper.
3. Stir in feta, dill, parsley, and green onions.
4. Divide the mixture between the muffin cups.
5. Drizzle with olive oil.
6. Bake for 20 to 25 minutes, until puffed and lightly golden.

Approx macros per serving: 2 net carbs, 10g protein, 145 calories, 10g fat, 1g sugar

Ricotta and Herb Hand Pies

These hand pies feel classic and portable at the same time. The filling stays creamy, while the crust bakes into a firm shell.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Mix almond flour, psyllium husk, baking powder, and salt.
2. Stir in eggs, olive oil, and warm water to make dough.
3. Combine ricotta, feta, dill, parsley, and black pepper in a bowl.
4. Roll out the dough and cut into circles.
5. Add filling, fold over, and crimp the edges.
6. Bake at 375°F for 20 to 25 minutes.

Approx macros per serving: 5 net carbs, 13g protein, 275 calories, 20g fat, 2g sugar

Chicken Tiropita Bake

Chicken makes this pie heartier and gives it a strong protein boost. It still tastes Greek, thanks to the feta and herbs.

Ingredients

• 1 1/2 cups cooked shredded chicken
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 3 large eggs
• 2 tablespoons heavy cream
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 2 green onions, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 375°F and grease a pie dish.
2. Mix chicken, ricotta, feta, eggs, heavy cream, dill, parsley, green onions, olive oil, and black pepper.
3. Spoon into the dish and smooth the top.
4. Bake for 30 to 35 minutes, until firm and golden on top.
5. Rest for 10 minutes before serving.

Approx macros per serving: 4 net carbs, 23g protein, 285 calories, 18g fat, 2g sugar

Cauliflower Crust Tiropita

Cauliflower gives this pie a lighter base with a mild flavor. That means the cheese filling stays front and center.

Ingredients

• 3 cups cauliflower rice
• 1 large egg
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan cheese
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 2 large eggs
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Cook the cauliflower rice until soft, then cool and squeeze it dry.
2. Mix cauliflower, 1 egg, mozzarella, and Parmesan.
3. Press into a pie dish and bake at 400°F for 15 minutes.
4. Stir ricotta, feta, 2 eggs, dill, parsley, olive oil, and black pepper together.
5. Add the filling to the crust and bake 20 minutes more.

Approx macros per serving: 6 net carbs, 15g protein, 230 calories, 16g fat, 3g sugar

Crustless Lemon Tiropita

This one is simple, bright, and rich without feeling heavy. The lemon keeps the cheese filling sharp and fresh.

Ingredients

• 2 cups ricotta cheese
• 1 cup crumbled feta cheese
• 4 large eggs
• 3 tablespoons heavy cream
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Whisk ricotta, feta, eggs, heavy cream, lemon zest, lemon juice, dill, parsley, olive oil, and black pepper.
3. Pour into the dish and smooth the top.
4. Bake for 35 to 40 minutes, until set in the center.
5. Cool for 10 minutes before slicing.

Approx macros per serving: 4 net carbs, 15g protein, 210 calories, 15g fat, 2g sugar

These tiropita recipes give you plenty of options, whether you want a full pie, a grab-and-go snack, or a high-protein brunch dish. Keep the feta, herbs, and lemon in the mix, and you’ll get that Greek flavor every time.

Hearty Meat and Savory Pies for Satisfying High-Protein Meals

When you want a meal that sticks with you, savory meat pie is hard to beat. The crust gives you structure, the filling brings the protein, and the herbs keep every bite bright and satisfying.

These pies fit the same low-carb, keto-friendly style as the rest of this collection, but they lean even harder into fullness. They work for dinner, meal prep, or a grab-and-go lunch that doesn’t feel flimsy.

A good savory pie should feel complete on its own, with protein, fat, and flavor in every slice.

Greek Lamb and Feta Pie

This pie brings together ground lamb, salty feta, and classic Mediterranean herbs. The filling is rich, but the lemon and dill keep it from feeling heavy.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 2 large eggs
• 1 tablespoon olive oil
• 1 pound ground lamb
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 350°F and line an 8-inch pie dish with parchment.
2. Mix almond flour, coconut flour, baking powder, and salt in a bowl.
3. Stir in melted butter, 2 eggs, and olive oil until a dough forms.
4. Press two-thirds of the dough into the dish for the base.
5. Cook the lamb, onion, and garlic in a skillet until browned.
6. Stir in feta, dill, parsley, lemon juice, and black pepper.
7. Spoon the filling into the crust and crumble the remaining dough over the top.
8. Bake for 30 to 35 minutes, until golden and set.

Approx macros per serving: 5 net carbs, 22g protein, 340 calories, 26g fat, 2g sugar

Beef and Olive Hand Pies

These hand pies are sturdy, portable, and full of briny flavor. The olives add a sharp edge that works well with beef.

Ingredients:

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 1 pound ground beef
• 1/2 cup chopped green olives
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon chopped oregano
• 1 teaspoon paprika
• 1/4 teaspoon black pepper

Directions:

1. Mix almond flour, psyllium husk, baking powder, and salt in a bowl.
2. Add eggs, olive oil, and warm water, then form a soft dough.
3. Cook the beef, onion, and garlic in a skillet until browned.
4. Stir in olives, tomato paste, oregano, paprika, and black pepper.
5. Roll the dough and cut it into circles.
6. Add filling to each circle, fold, and seal the edges.
7. Bake at 375°F for 20 to 25 minutes, until crisp and golden.

Approx macros per serving: 4 net carbs, 21g protein, 310 calories, 23g fat, 1g sugar

Chicken Spinach Savory Pie

This pie is lighter than lamb or beef, but it still feels substantial. Spinach, herbs, and feta keep the flavor balanced and fresh.

Ingredients:

• 1 1/2 cups cooked shredded chicken
• 10 ounces spinach, thawed and drained
• 1 cup crumbled feta cheese
• 3 large eggs
• 1/2 cup sour cream
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 green onions, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 375°F and grease a pie dish.
2. Mix chicken, spinach, feta, dill, parsley, and green onions in a bowl.
3. Whisk eggs, sour cream, olive oil, and black pepper together.
4. Stir the wet mixture into the filling.
5. Spoon everything into the dish and smooth the top.
6. Bake for 30 to 35 minutes, until firm in the center.

Approx macros per serving: 4 net carbs, 25g protein, 280 calories, 18g fat, 2g sugar

Turkey Zucchini Pie

Ground turkey keeps this pie lean, while zucchini adds moisture and a soft bite. It tastes simple in the best way, with enough herbs to make it feel Mediterranean.

Ingredients:

• 1 pound ground turkey
• 1 medium zucchini, grated
• 1 teaspoon salt
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions:

1. Salt the zucchini and let it sit for 10 minutes.
2. Squeeze out the excess water.
3. Cook the turkey, onion, and garlic in a skillet until the meat is no longer pink.
4. Stir in zucchini, eggs, feta, dill, parsley, olive oil, and black pepper.
5. Pour into a greased pie dish.
6. Bake at 375°F for 30 to 35 minutes, until set.

Approx macros per serving: 4 net carbs, 27g protein, 260 calories, 15g fat, 2g sugar

Lamb and Eggplant Pie

Eggplant gives this pie a soft, rich texture that works well with lamb. The filling tastes almost like a warm casserole in pie form.

Ingredients:

• 1 pound ground lamb
• 1 medium eggplant, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup crushed tomatoes, no sugar added
• 1 cup crumbled feta cheese
• 2 tablespoons chopped mint
• 1 tablespoon chopped oregano
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 375°F and grease a pie dish.
2. Sauté eggplant in olive oil until soft.
3. Add lamb, onion, and garlic, then cook until browned.
4. Stir in tomatoes, feta, mint, oregano, cinnamon, and black pepper.
5. Transfer to the dish and bake for 25 to 30 minutes.
6. Let it rest before slicing.

Approx macros per serving: 6 net carbs, 23g protein, 320 calories, 24g fat, 4g sugar

Beef and Cauliflower Pie

Cauliflower keeps this pie low in carbs while adding bulk and body. The result is hearty, simple, and easy to make ahead.

Ingredients:

• 1 pound ground beef
• 2 cups cauliflower rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions:

1. Cook the cauliflower rice until soft, then cool it slightly.
2. Sauté beef, onion, and garlic in olive oil until browned.
3. Stir in cauliflower rice, eggs, mozzarella, Parmesan, parsley, and black pepper.
4. Spoon into a greased pie dish and press down lightly.
5. Bake at 400°F for 25 to 30 minutes, until the top is golden.

Approx macros per serving: 5 net carbs, 24g protein, 300 calories, 21g fat, 2g sugar

Chicken and Artichoke Pie

Artichokes add a tangy note that brightens the chicken filling. This pie feels elegant enough for guests, but it’s still easy to put together.

Ingredients:

• 1 1/2 cups cooked shredded chicken
• 1 cup chopped artichoke hearts, drained
• 1/2 cup sour cream
• 2 large eggs
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 350°F and grease a pie dish.
2. Mix chicken, artichokes, feta, dill, parsley, lemon juice, and black pepper.
3. Whisk sour cream, eggs, and olive oil together.
4. Stir the wet mixture into the filling.
5. Pour into the dish and bake for 30 to 35 minutes.
6. Cool for 10 minutes before serving.

Approx macros per serving: 4 net carbs, 26g protein, 240 calories, 14g fat, 2g sugar

Sausage and Peppers Pie

This pie brings a bold, pantry-friendly flavor. The peppers add color and sweetness without pushing the carbs too high.

Ingredients:

• 1 pound ground sausage
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup shredded mozzarella
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 375°F and grease a pie dish.
2. Cook sausage, peppers, onion, and garlic in a skillet until browned.
3. Stir in eggs, mozzarella, ricotta, olive oil, Italian seasoning, and black pepper.
4. Transfer the mixture to the pie dish.
5. Bake for 30 to 35 minutes, until puffed and set.
6. Rest before slicing.

Approx macros per serving: 5 net carbs, 23g protein, 330 calories, 25g fat, 3g sugar

Tuna and Herb Crustless Pie

This crustless version is fast, budget-friendly, and packed with protein. It tastes clean and bright, with plenty of dill and lemon.

Ingredients:

• 2 cans tuna in water, drained
• 4 large eggs
• 1/2 cup mayonnaise
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 2 tablespoons lemon juice
• 2 green onions, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 350°F and grease a pie dish.
2. Flake the tuna into a large bowl.
3. Whisk eggs, mayonnaise, feta, dill, parsley, lemon juice, olive oil, and black pepper.
4. Stir in the tuna and green onions.
5. Pour into the dish and smooth the top.
6. Bake for 30 to 35 minutes, until the center is set.

Approx macros per serving: 2 net carbs, 28g protein, 250 calories, 15g fat, 1g sugar

Mediterranean Beef and Cheese Bake Pie

This pie combines beef, tomatoes, herbs, and cheese for a rich, filling meal. It has the feel of a shepherd’s pie with a Mediterranean twist.

Ingredients:

• 1 pound ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced zucchini
• 1/2 cup crushed tomatoes, no sugar added
• 1 cup shredded mozzarella
• 1/2 cup crumbled feta cheese
• 2 large eggs
• 2 tablespoons chopped oregano
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions:

1. Heat the oven to 375°F and grease a pie dish.
2. Cook beef, onion, and garlic in olive oil until browned.
3. Stir in zucchini and crushed tomatoes, then cook for 3 minutes.
4. Mix in mozzarella, feta, eggs, oregano, and black pepper.
5. Spoon into the dish and spread evenly.
6. Bake for 30 to 35 minutes, until golden and firm.

Approx macros per serving: 5 net carbs, 24g protein, 340 calories, 26g fat, 3g sugar

These savory pies make protein feel a lot more satisfying than another plain meat bowl. Keep a few of them in your weekly rotation, and you’ll have easy meals that feel warm, filling, and worth repeating.

Veggie-Loaded Mediterranean Pies and Tarts Bursting with Flavor and Nutrients

Veggie-loaded Mediterranean pies and tarts bring color, texture, and real staying power to the table. They work especially well when you want a meal that feels rich but still fits keto and low-carb eating.

The best versions use vegetables as the star, then add feta, herbs, olive oil, eggs, and a smart crust or a crustless base. That gives you plenty of flavor without weighing the dish down.

Zucchini Feta Tart with Almond Crust

This tart has a tender nutty crust and a bright, savory filling. Zucchini keeps the texture light, while feta adds the salty finish that makes each bite pop.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup melted butter
• 1 large egg
• 2 medium zucchini, thinly sliced
• 1 teaspoon salt
• 1 cup crumbled feta cheese
• 2 large eggs
• 1/4 cup heavy cream
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and line a tart pan with parchment.
2. Mix almond flour, coconut flour, salt, and baking powder in a bowl.
3. Stir in melted butter and 1 egg until a dough forms.
4. Press the dough into the pan and pre-bake for 10 minutes.
5. Salt the zucchini slices, let them sit for 10 minutes, then pat dry.
6. Whisk feta, 2 eggs, heavy cream, dill, parsley, olive oil, and black pepper.
7. Spread the filling over the crust and layer zucchini on top.
8. Bake for 25 to 30 minutes, until set and golden.

Approx macros per serving: 5 net carbs, 11g protein, 260 calories, 21g fat, 2g sugar

Eggplant and Tomato Mediterranean Pie

Eggplant gives this pie a soft, rich base, almost like a velvet layer under the tomatoes. The tomatoes add brightness, and the herbs keep the flavor fresh.

Ingredients

• 1 medium eggplant, diced
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 large eggs
• 3/4 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped oregano
• 1 tablespoon chopped basil
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a pie dish.
2. Salt the eggplant and let it sit for 10 minutes, then pat dry.
3. Sauté eggplant, onion, and garlic in olive oil until soft.
4. Stir in cherry tomatoes and cook for 2 minutes more.
5. Whisk eggs, ricotta, feta, oregano, basil, and black pepper.
6. Fold the vegetables into the cheese mixture.
7. Pour into the dish and bake for 30 to 35 minutes.
8. Rest before slicing so the filling sets cleanly.

Approx macros per serving: 6 net carbs, 10g protein, 210 calories, 15g fat, 4g sugar

Broccoli and Feta Crustless Pie

This crustless pie is simple, filling, and easy to make ahead. Broccoli gives it body, while feta and dill add the familiar Mediterranean taste.

Ingredients

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 2 green onions, sliced
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Steam or blanch the broccoli until just tender, then drain well.
3. Chop the broccoli into smaller pieces if needed.
4. Whisk eggs, heavy cream, feta, dill, parsley, salt, and black pepper.
5. Stir in broccoli and green onions.
6. Pour into the dish and drizzle with olive oil.
7. Bake for 30 to 35 minutes, until the center is set.
8. Let it cool for 10 minutes before serving.

Approx macros per serving: 4 net carbs, 13g protein, 190 calories, 14g fat, 2g sugar

Bell Pepper and Olive Tart

Sweet peppers and briny olives make this tart bold and colorful. It tastes bright enough for brunch, but it also works as a light dinner with a salad.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup grated Parmesan
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 small bell peppers, sliced
• 1/2 cup sliced black olives
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 3 large eggs
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped oregano
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and press the crust ingredients into a tart pan.
2. Pre-bake the crust for 10 minutes.
3. Sauté bell peppers, olives, and onion in olive oil for 5 to 7 minutes.
4. Whisk eggs, ricotta, feta, oregano, and black pepper together.
5. Fold in the cooked vegetables.
6. Spoon the filling into the crust and smooth the top.
7. Bake for 25 to 30 minutes, until golden and firm.

Approx macros per serving: 5 net carbs, 12g protein, 280 calories, 22g fat, 3g sugar

Spinach, Leek, and Herb Pie

Leeks bring a gentle sweetness that pairs well with spinach and dill. This pie tastes fresh, soft, and rich without feeling heavy.

Ingredients

• 10 ounces spinach, thawed and drained
• 2 leeks, sliced and rinsed well
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 cup crumbled feta cheese
• 4 large eggs
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Cook the leeks in olive oil until soft.
3. Squeeze the spinach dry and chop it if needed.
4. Whisk ricotta, feta, eggs, dill, parsley, nutmeg, black pepper, and lemon juice.
5. Stir in spinach and leeks.
6. Pour into the dish and bake for 35 to 40 minutes.
7. Cool slightly before slicing.

Approx macros per serving: 4 net carbs, 14g protein, 220 calories, 16g fat, 3g sugar

Roasted Cauliflower and Herb Tart

Roasted cauliflower gives this tart a deeper, nuttier flavor than steamed cauliflower. The herbs and cheese keep the filling from tasting plain.

Ingredients

• 4 cups cauliflower florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 1/2 cups almond flour
• 1/4 cup Parmesan cheese
• 1/4 cup melted butter
• 1 large egg
• 3 large eggs
• 1/2 cup heavy cream
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped parsley
• 1 tablespoon chopped thyme
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 400°F.
2. Toss cauliflower with olive oil and salt, then roast for 20 minutes.
3. Reduce the oven to 375°F.
4. Mix almond flour, Parmesan, butter, and 1 egg to form a crust.
5. Press the crust into a tart pan and pre-bake for 10 minutes.
6. Whisk 3 eggs, heavy cream, feta, parsley, thyme, and black pepper.
7. Stir in the roasted cauliflower.
8. Fill the crust and bake for 25 to 30 minutes.

Approx macros per serving: 5 net carbs, 10g protein, 250 calories, 20g fat, 2g sugar

Artichoke and Zucchini Pie

Artichokes add a tangy note that makes the zucchini filling feel brighter. This is a good recipe when you want something simple that still tastes special.

Ingredients

• 2 medium zucchini, grated
• 1 teaspoon salt
• 1 cup chopped artichoke hearts, drained
• 1 tablespoon olive oil
• 3 large eggs
• 3/4 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

Directions

1. Salt the zucchini, let it sit for 10 minutes, then squeeze dry.
2. Heat the oven to 375°F and grease a pie dish.
3. Mix zucchini, artichokes, olive oil, eggs, ricotta, feta, dill, parsley, lemon juice, and black pepper.
4. Pour the mixture into the dish and smooth the top.
5. Bake for 30 to 35 minutes, until the center is firm.
6. Rest for 10 minutes before cutting.

Approx macros per serving: 4 net carbs, 12g protein, 205 calories, 15g fat, 3g sugar

Mushroom and Swiss Chard Tart

Mushrooms add a meaty bite, while Swiss chard gives the tart a soft, earthy base. A little garlic and feta pull everything together.

Ingredients

• 8 ounces mushrooms, sliced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 1/2 cups almond flour
• 1/4 cup Parmesan cheese
• 1/4 cup melted butter
• 1 large egg
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F.
2. Sauté mushrooms in 1 tablespoon olive oil until they release their liquid.
3. Add the chard, garlic, and remaining olive oil, then cook until wilted.
4. Mix almond flour, Parmesan, butter, and 1 egg for the crust.
5. Press into a tart pan and pre-bake for 10 minutes.
6. Whisk 3 eggs, heavy cream, feta, and black pepper.
7. Stir in the mushroom and chard mixture.
8. Bake for 25 to 30 minutes, until set.

Approx macros per serving: 5 net carbs, 11g protein, 240 calories, 18g fat, 2g sugar

Ratatouille-Style Vegetable Pie

This pie packs the flavors of ratatouille into a sliceable dish. Eggplant, zucchini, and tomatoes make every bite colorful and full.

Ingredients

• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 1 cup cherry tomatoes, halved
• 1 small yellow squash, sliced
• 1 small onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a pie dish.
2. Toss zucchini, eggplant, tomatoes, squash, onion, olive oil, oregano, basil, and salt together.
3. Roast the vegetables for 20 minutes.
4. Whisk eggs, ricotta, feta, and black pepper.
5. Fold the roasted vegetables into the cheese mixture.
6. Spoon into the dish and bake for 25 to 30 minutes.
7. Let it rest before serving.

Approx macros per serving: 6 net carbs, 9g protein, 215 calories, 16g fat, 4g sugar

Broccoli, Tomato, and Feta Hand Pies

These hand pies are easy to pack, easy to reheat, and easy to love. The broccoli gives them body, while tomato and feta keep the flavor bright.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 2 cups broccoli florets, finely chopped
• 1/2 cup cherry tomatoes, finely chopped and drained
• 3/4 cup crumbled feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Mix almond flour, psyllium husk, baking powder, and salt in a bowl.
2. Stir in eggs, olive oil, and warm water until a dough forms.
3. Steam the broccoli briefly, then chop it small and drain well.
4. Mix broccoli, tomatoes, feta, dill, parsley, and black pepper in a bowl.
5. Roll out the dough and cut into circles.
6. Add filling, fold, and seal the edges.
7. Bake at 375°F for 20 to 25 minutes, until golden.

Approx macros per serving: 4 net carbs, 12g protein, 270 calories, 20g fat, 3g sugar

These veggie-packed pies and tarts are easy to rotate through the week, especially when you want more color on the plate. Keep one crust recipe, one crustless bake, and one hand pie in your back pocket, and you’ll always have a Mediterranean option ready.

Crispy Turkish and Balkan Borek Pastries, Keto-Adapted for Easy Entertaining

Borek brings that crackly, golden bite people expect from Turkish and Balkan pastry, but keto versions can still keep the spirit intact. The trick is simple, use low-carb doughs, add bold fillings, and bake until the edges turn crisp.

These recipes work well for parties because they are easy to hold, easy to slice, and easy to make ahead. Serve them warm on a platter, and they disappear fast.

Spinach and Feta Borek Triangles

These triangles give you the classic borek feel with a crisp shell and a salty, herby center. They are small enough for guests, but hearty enough to work as a snack.

Ingredients

• 2 cups shredded mozzarella
• 2 tablespoons cream cheese
• 1 1/2 cups almond flour
• 1 large egg
• 10 ounces frozen spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 green onion, finely sliced
• 1 tablespoon olive oil
• 1 egg, beaten for sealing

Directions

1. Melt the mozzarella and cream cheese together until smooth.
2. Stir in the almond flour and 1 egg, then knead into a soft dough.
3. Mix the spinach, feta, dill, parsley, green onion, and olive oil in a bowl.
4. Roll the dough between parchment sheets and cut it into squares.
5. Add filling to each square, fold into triangles, and seal the edges with beaten egg.
6. Bake at 375°F for 18 to 22 minutes, until golden and crisp.

Approx macros per serving: 4 net carbs, 15g protein, 280 calories, 21g fat, 1g sugar

Beef and Onion Cigar Borek

This version tastes bold and savory, with a tight filling that stays inside the pastry. The shape makes it perfect for passing around at a party.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 1 pound ground beef
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon chopped parsley
• 1 teaspoon paprika
• 1/4 teaspoon black pepper

Directions

1. Mix the almond flour, psyllium husk, baking powder, and salt in a bowl.
2. Add the eggs, olive oil, and warm water, then form a soft dough.
3. Cook the beef, onion, and garlic in a skillet until browned.
4. Stir in tomato paste, parsley, paprika, and black pepper, then cool the filling.
5. Roll the dough and cut it into long rectangles.
6. Add filling, roll into cigar shapes, and place seam-side down.
7. Bake at 375°F for 20 to 25 minutes, until crisp and browned.

Approx macros per serving: 4 net carbs, 20g protein, 300 calories, 22g fat, 2g sugar

Cheese and Herb Borek Spirals

These spirals look impressive on a tray, but they are easy to shape. The filling stays creamy, while the outside gets a nice crunch.

Ingredients

• 2 cups shredded mozzarella
• 2 tablespoons cream cheese
• 1 1/2 cups almond flour
• 1 large egg
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 1 egg, beaten for brushing

Directions

1. Melt the mozzarella and cream cheese together until smooth.
2. Stir in almond flour and 1 egg, then knead into dough.
3. Mix ricotta, feta, dill, parsley, lemon zest, and black pepper in a bowl.
4. Roll the dough into a rectangle between parchment sheets.
5. Spread the filling over the dough, then roll it into a log.
6. Slice the log into spirals and place them on a baking sheet.
7. Brush with beaten egg and bake at 375°F for 18 to 20 minutes.

Approx macros per serving: 5 net carbs, 16g protein, 290 calories, 22g fat, 2g sugar

Chicken and Leek Borek Squares

Chicken gives this borek extra protein, while leeks bring a mild sweetness. The result feels balanced, clean, and filling.

Ingredients

• 1 1/2 cups cooked shredded chicken
• 1 medium leek, sliced and rinsed well
• 1 tablespoon olive oil
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup melted butter

Directions

1. Cook the leek in olive oil until soft, then cool slightly.
2. Mix chicken, leek, feta, ricotta, dill, and parsley in a bowl.
3. Combine almond flour, coconut flour, baking powder, and salt in another bowl.
4. Stir in eggs and melted butter to form a dough.
5. Press half the dough into a parchment-lined baking dish.
6. Spread the filling over the base, then add the remaining dough on top.
7. Bake at 350°F for 30 to 35 minutes, until set and golden.

Approx macros per serving: 5 net carbs, 22g protein, 310 calories, 23g fat, 2g sugar

Zucchini and Feta Borek Rolls

Zucchini keeps these rolls light, while feta gives them that salty borek edge. They work well when you want something less rich than meat fillings.

Ingredients

• 2 medium zucchini, grated
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 tablespoons chopped dill
• 1 tablespoon chopped mint
• 1 teaspoon lemon juice
• 1 1/2 cups almond flour
• 1 tablespoon psyllium husk
• 1 large egg
• 1/4 cup warm water
• 1 egg, beaten for sealing

Directions

1. Salt the zucchini, let it sit for 10 minutes, then squeeze out the water.
2. Mix zucchini, olive oil, feta, ricotta, dill, mint, and lemon juice in a bowl.
3. Combine almond flour, psyllium husk, and 1 egg in a separate bowl.
4. Add warm water and mix into a workable dough.
5. Roll the dough into rectangles and spoon the filling along one edge.
6. Roll tightly, seal with beaten egg, and place seam-side down.
7. Bake at 375°F for 20 to 25 minutes, until crisp.

Approx macros per serving: 4 net carbs, 12g protein, 240 calories, 18g fat, 2g sugar

Turkey and Spinach Borek Pockets

These pockets are neat, portable, and filling. The turkey keeps the pastry lean, while spinach adds color and moisture.

Ingredients

• 1 pound ground turkey
• 10 ounces spinach, thawed and squeezed dry
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3/4 cup crumbled feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 2 large eggs
• 1/4 cup melted butter

Directions

1. Cook the onion and garlic in olive oil until soft.
2. Add the turkey and cook until no longer pink.
3. Stir in spinach, feta, dill, parsley, paprika, and black pepper, then cool.
4. Mix almond flour, coconut flour, and baking powder in a bowl.
5. Add eggs and melted butter to form a dough.
6. Roll the dough, cut into circles, and fill each one.
7. Fold into pockets, seal the edges, and bake at 375°F for 20 to 24 minutes.

Approx macros per serving: 4 net carbs, 24g protein, 285 calories, 20g fat, 2g sugar

Cabbage Layer Borek Bake

This bake gives you the layered feel of borek without the fuss of shaping every piece. Cabbage keeps it low in carbs and helps it slice well.

Ingredients

• 6 large cabbage leaves
• 1 tablespoon olive oil
• 10 ounces spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

1. Blanch the cabbage leaves for 2 minutes, then cool.
2. Line a small baking dish with the leaves, overlapping them.
3. Mix spinach, feta, ricotta, eggs, dill, parsley, black pepper, and lemon juice.
4. Spoon the filling into the dish and fold the cabbage over the top.
5. Brush with olive oil.
6. Bake at 375°F for 30 minutes, until the top is lightly browned.
7. Let it rest before slicing.

Approx macros per serving: 3 net carbs, 11g protein, 180 calories, 12g fat, 3g sugar

Lamb and Mint Borek Cups

These little cups bring a rich, warm flavor that works well for dinner parties. Mint gives the lamb a fresh finish, so the filling tastes bright, not heavy.

Ingredients

• 1 pound ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3/4 cup crumbled feta cheese
• 1 tablespoon chopped mint
• 1 tablespoon chopped parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 12 large egg roll wrappers made with keto-friendly low-carb dough, or almond flour dough cut into squares
• 1 egg, beaten for sealing

Directions

1. Cook the onion and garlic in olive oil until soft.
2. Add the lamb and cook until browned.
3. Stir in feta, mint, parsley, oregano, cinnamon, and black pepper.
4. Cut the dough into squares and press them into a muffin tin.
5. Fill each cup with the lamb mixture.
6. Fold the edges over the filling and seal with beaten egg.
7. Bake at 375°F for 18 to 22 minutes, until crisp.

Approx macros per serving: 5 net carbs, 19g protein, 320 calories, 24g fat, 1g sugar

Mushroom and Cheese Borek Tart

This tart has a deep, savory flavor that feels a little earthy and a little rich. Mushrooms and cheese make it a strong choice for brunch or a light main dish.

Ingredients

• 8 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 1 small shallot, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 3/4 cup crumbled feta cheese
• 2 large eggs
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 1/2 cups almond flour
• 2 tablespoons grated Parmesan
• 1/4 cup melted butter
• 1 egg
• 1/4 teaspoon black pepper

Directions

1. Sauté the mushrooms, shallot, and garlic in olive oil until the liquid cooks off.
2. Mix almond flour, Parmesan, melted butter, and 1 egg to form a crust.
3. Press the crust into a tart pan and pre-bake at 375°F for 10 minutes.
4. Whisk ricotta, feta, 2 eggs, dill, parsley, and black pepper.
5. Fold in the mushroom mixture.
6. Spoon into the crust and smooth the top.
7. Bake for 25 to 30 minutes, until set and golden.

Approx macros per serving: 5 net carbs, 14g protein, 270 calories, 21g fat, 2g sugar

Mini Broccoli and Cheddar Borek Bites

These bites are easy to make in batches, and they reheat well for party trays. Broccoli and cheddar give them a mild, familiar flavor that still feels special in pastry form.

Ingredients

• 2 cups broccoli florets, finely chopped
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup ricotta cheese
• 2 tablespoons chopped chives
• 1/4 teaspoon black pepper
• 1 1/2 cups almond flour
• 1 tablespoon psyllium husk
• 1 teaspoon baking powder
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 cup warm water
• 1 egg, beaten for brushing

Directions

1. Steam the broccoli briefly, then drain and chop it very fine.
2. Mix broccoli, olive oil, cheddar, ricotta, chives, and black pepper.
3. Combine almond flour, psyllium husk, and baking powder in a bowl.
4. Add eggs, melted butter, and warm water to form a dough.
5. Roll the dough and cut it into small squares.
6. Fill each square, fold into bite-size parcels, and seal the edges.
7. Brush with beaten egg and bake at 375°F for 18 to 20 minutes.

Approx macros per serving: 3 net carbs, 10g protein, 220 calories, 16g fat, 2g sugar

A good borek tray gives you contrast, so mix a few shapes and fillings when you serve them. That way, you get the crisp shell, the creamy center, and a spread that feels made for guests.

Versatile Mediterranean Tarts, Quiches, and Pies for Any Meal

Mediterranean tarts, quiches, and pies fit almost any table. They work for breakfast, lunch, dinner, or a make-ahead snack, and they reheat well too. Best of all, they can stay low-carb without losing the rich fillings and bright herb flavor people love.

The trick is to keep the structure simple. Use a good crust, a strong egg base, or a crustless bake, then build around feta, olives, tomatoes, spinach, zucchini, and fresh herbs. That mix gives you a meal that feels balanced, warm, and satisfying.

A great tart or quiche should slice cleanly, taste fresh, and hold up well for leftovers.

Spinach, Feta, and Olive Quiche

This quiche is classic Mediterranean comfort. Spinach brings body, feta adds salt, and olives give each bite a briny edge.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup melted butter
• 1 large egg
• 10 ounces spinach, thawed and well drained
• 3/4 cup crumbled feta cheese
• 1/3 cup sliced black olives
• 4 large eggs
• 1/2 cup heavy cream
• 1 tablespoon chopped dill
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a 9-inch pie dish.
2. Mix almond flour, coconut flour, salt, and baking powder.
3. Stir in melted butter and 1 egg until a dough forms.
4. Press the dough into the dish and pre-bake for 8 minutes.
5. Whisk 4 eggs, heavy cream, dill, and black pepper in a bowl.
6. Stir in spinach, feta, and olives.
7. Pour the filling into the crust and smooth the top.
8. Bake for 28 to 32 minutes, until set in the center.

Approx macros per serving: 5 net carbs, 13g protein, 290 calories, 23g fat, 2g sugar

Zucchini and Herb Tart

This tart tastes light but still feels complete. Zucchini keeps the filling tender, while herbs and cheese make it bright and savory.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup grated Parmesan
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 medium zucchini, thinly sliced
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped parsley
• 1 tablespoon chopped dill
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and line a tart pan with parchment.
2. Mix almond flour, Parmesan, salt, butter, and 1 egg to form the crust.
3. Press the crust into the pan and pre-bake for 10 minutes.
4. Salt the zucchini slices, let them sit for 10 minutes, then pat them dry.
5. Whisk eggs, ricotta, feta, parsley, dill, olive oil, and black pepper.
6. Spoon the filling into the crust.
7. Layer the zucchini over the top.
8. Bake for 25 to 30 minutes, until the center is firm.

Approx macros per serving: 4 net carbs, 11g protein, 240 calories, 19g fat, 2g sugar

Tomato, Basil, and Ricotta Pie

This pie tastes like summer in slice form. Tomatoes bring freshness, ricotta keeps the filling soft, and basil adds a clean finish.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 cup ricotta cheese
• 1 cup cherry tomatoes, halved
• 3 large eggs
• 1/2 cup shredded mozzarella
• 2 tablespoons chopped basil
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, butter, and 1 egg for the crust.
3. Press the dough into the dish and pre-bake for 8 minutes.
4. Whisk ricotta, eggs, mozzarella, basil, olive oil, and black pepper.
5. Fold in the cherry tomatoes.
6. Pour the filling into the crust.
7. Bake for 30 to 35 minutes, until golden and set.
8. Cool for 10 minutes before slicing.

Approx macros per serving: 5 net carbs, 12g protein, 270 calories, 21g fat, 3g sugar

Crustless Broccoli and Feta Quiche

This one is simple, sturdy, and great for meal prep. Broccoli adds texture, and feta keeps the flavor sharp.

Ingredients

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 4 large eggs
• 1/2 cup heavy cream
• 1 cup crumbled feta cheese
• 1/4 cup grated Parmesan
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Steam the broccoli until just tender, then drain well.
3. Chop the broccoli into smaller pieces if needed.
4. Whisk eggs, heavy cream, feta, Parmesan, parsley, dill, salt, and black pepper.
5. Stir in the broccoli.
6. Pour into the dish and drizzle with olive oil.
7. Bake for 30 to 35 minutes, until the center is set.
8. Rest for 10 minutes before serving.

Approx macros per serving: 4 net carbs, 14g protein, 200 calories, 15g fat, 2g sugar

Leek and Goat Cheese Tart

Leeks bring a gentle sweetness that pairs well with tangy goat cheese. The result feels rich, but never heavy.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup Parmesan cheese
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 leeks, sliced and rinsed well
• 1 tablespoon olive oil
• 3 large eggs
• 1/2 cup heavy cream
• 3/4 cup goat cheese
• 1 tablespoon chopped thyme
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and press parchment into a tart pan.
2. Mix almond flour, Parmesan, salt, butter, and 1 egg for the crust.
3. Press into the pan and pre-bake for 10 minutes.
4. Cook the leeks in olive oil until soft.
5. Whisk eggs, heavy cream, goat cheese, thyme, and black pepper.
6. Stir in the leeks.
7. Pour into the crust and smooth the top.
8. Bake for 25 to 30 minutes, until set and lightly browned.

Approx macros per serving: 4 net carbs, 10g protein, 250 calories, 20g fat, 2g sugar

Eggplant and Feta Pie

Eggplant gives this pie a soft, savory base. It feels warm and filling, with feta and oregano pulling everything together.

Ingredients

• 1 medium eggplant, diced
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 large eggs
• 3/4 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 tablespoons chopped oregano
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Salt the eggplant and let it sit for 10 minutes, then pat it dry.
2. Heat the oven to 375°F and grease a pie dish.
3. Sauté eggplant, onion, and garlic in olive oil until soft.
4. Whisk eggs, feta, ricotta, oregano, parsley, and black pepper.
5. Fold in the cooked eggplant mixture.
6. Pour into the dish and smooth the top.
7. Bake for 30 to 35 minutes, until firm.
8. Let it rest before cutting.

Approx macros per serving: 5 net carbs, 10g protein, 220 calories, 17g fat, 3g sugar

Salmon and Dill Brunch Pie

This pie works well when you want something a little more elegant. Salmon adds protein, while dill and lemon keep the flavor fresh.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 cup cooked flaked salmon
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella
• 2 tablespoons chopped dill
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, butter, and 1 egg for the crust.
3. Press into the dish and pre-bake for 8 minutes.
4. Whisk eggs, sour cream, mozzarella, dill, lemon juice, and black pepper.
5. Fold in the salmon.
6. Pour into the crust and spread evenly.
7. Bake for 28 to 32 minutes, until set.
8. Cool slightly before slicing.

Approx macros per serving: 4 net carbs, 18g protein, 300 calories, 22g fat, 2g sugar

Chicken and Spinach Hand Pie

This hand pie is easy to pack and easy to reheat. Chicken makes it filling, and spinach keeps the Mediterranean flavor in place.

Ingredients

• 2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 1 1/2 cups cooked shredded chicken
• 1 cup spinach, cooked and squeezed dry
• 3/4 cup crumbled feta cheese
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Mix almond flour, psyllium husk, baking powder, and salt.
2. Stir in eggs, olive oil, and warm water to make a dough.
3. Combine chicken, spinach, feta, dill, parsley, and black pepper in a bowl.
4. Roll the dough and cut it into circles.
5. Add filling to each circle, then fold and seal the edges.
6. Place on a baking sheet lined with parchment.
7. Bake at 375°F for 20 to 24 minutes, until golden.
8. Cool for a few minutes before serving.

Approx macros per serving: 5 net carbs, 20g protein, 280 calories, 20g fat, 2g sugar

Mushroom and Spinach Savory Pie

Mushrooms give this pie a deep, earthy flavor, while spinach keeps it light enough for any meal. It tastes great warm, but it also holds up well cold.

Ingredients

• 8 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 10 ounces spinach, thawed and drained
• 4 large eggs
• 1/2 cup heavy cream
• 3/4 cup crumbled feta cheese
• 1/4 cup grated Parmesan
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Sauté mushrooms, onion, and garlic in olive oil until the moisture cooks off.
3. Stir in the spinach and cook for 1 minute more.
4. Whisk eggs, heavy cream, feta, Parmesan, parsley, and black pepper.
5. Fold in the mushroom mixture.
6. Pour into the dish and smooth the top.
7. Bake for 30 to 35 minutes, until the center is firm.
8. Rest before slicing.

Approx macros per serving: 4 net carbs, 13g protein, 210 calories, 16g fat, 2g sugar

Mini Mediterranean Egg Bites with Feta and Herbs

These mini bites are perfect when you want portion control. They work for breakfast, lunch boxes, or a quick side dish.

Ingredients

• 8 large eggs
• 1/2 cup heavy cream
• 3/4 cup crumbled feta cheese
• 1/3 cup diced roasted red peppers
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill
• 2 tablespoons sliced green onions
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a muffin tin well.
2. Whisk eggs, heavy cream, salt, and black pepper.
3. Stir in feta, roasted red peppers, parsley, dill, and green onions.
4. Divide the mixture between the muffin cups.
5. Drizzle with olive oil.
6. Bake for 18 to 22 minutes, until puffed and set.
7. Cool for 5 minutes before removing from the pan.
8. Serve warm or chill for later.

Approx macros per serving: 2 net carbs, 9g protein, 140 calories, 10g fat, 1g sugar

These tarts, quiches, and pies give you a flexible way to eat Mediterranean food any time of day. Keep one crusted recipe, one crustless option, and one handheld version in rotation, and you’ll always have a low-carb meal that feels complete.

Unique Regional and Specialty Mediterranean Pies to Impress

If you want Mediterranean pies that feel a little more special, this is the section to keep close. These recipes draw from different regions and styles, so you get sharper flavors, new textures, and a few pies that look impressive without extra fuss.

You’ll find savory onion tarts, cheese-filled hand pies, spinach pastries, and briny seafood bakes here. Each one keeps the low-carb, keto-friendly direction in mind, while still giving you the character that makes regional Mediterranean baking so good.

Provençal Pissaladière with Almond Crust

This French-inspired tart has sweet onions, olives, and anchovy flavor in every bite. It tastes bold, but the low-carb crust keeps it balanced and easy to serve as a starter or light meal.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup melted butter
• 1 large egg
• 2 tablespoons olive oil
• 3 large yellow onions, thinly sliced
• 1/4 teaspoon salt
• 1 teaspoon dried thyme
• 6 anchovy fillets, chopped
• 1/3 cup black olives, pitted
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a tart pan.
2. Mix almond flour, coconut flour, salt, and baking powder in a bowl.
3. Stir in melted butter and 1 egg until a dough forms.
4. Press the dough into the pan and pre-bake for 10 minutes.
5. Cook the onions in olive oil with 1/4 teaspoon salt until soft and golden.
6. Stir in thyme, anchovies, olives, balsamic vinegar, and black pepper.
7. Spread the onion mixture over the crust.
8. Bake for 20 to 25 minutes, until the edges are crisp.

Approx macros per serving: 5 net carbs, 9g protein, 240 calories, 19g fat, 3g sugar

Cypriot Halloumi and Mint Pie

Halloumi gives this pie a firm, salty bite, while mint keeps it bright. It has a clean flavor that feels simple, but still special enough for brunch or a side dish.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 8 ounces halloumi cheese, grated
• 2 large eggs
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, psyllium husk, baking powder, and salt in a bowl.
3. Add 2 eggs, olive oil, and warm water, then form a soft dough.
4. Press the dough into the pie dish and shape the edges.
5. Whisk halloumi, 2 eggs, heavy cream, mint, parsley, and black pepper.
6. Spoon the filling into the crust and smooth the top.
7. Bake for 30 to 35 minutes, until golden and set.

Approx macros per serving: 4 net carbs, 18g protein, 290 calories, 22g fat, 2g sugar

Galician Tuna Empanada Bake

This low-carb version keeps the classic tuna-and-pepper filling, but drops the heavy dough. The result is hearty, savory, and easy to cut into neat squares for lunch.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 2 large eggs
• 2 tablespoons olive oil
• 2 cans tuna in water, drained
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 tablespoons tomato paste
• 2 tablespoons chopped parsley
• 1 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and line an 8-inch baking dish with parchment.
2. Mix almond flour, coconut flour, baking powder, and salt.
3. Stir in melted butter and 2 eggs to make a dough.
4. Press half the dough into the bottom of the dish.
5. Mix tuna, onion, bell pepper, tomato paste, parsley, paprika, and black pepper.
6. Spread the filling over the base, then add the remaining dough on top.
7. Brush the top with olive oil.
8. Bake for 25 to 30 minutes, until golden.

Approx macros per serving: 4 net carbs, 21g protein, 270 calories, 18g fat, 2g sugar

Cretan Spinach and Herb Pie

This pie brings in the feel of a rustic village bake. Spinach, herbs, and feta make it fresh and filling without needing a lot of extras.

Ingredients

• 10 ounces spinach, thawed and well drained
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 3 large eggs
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Squeeze the spinach very dry and place it in a bowl.
3. Add feta, ricotta, eggs, dill, parsley, mint, olive oil, black pepper, and nutmeg.
4. Stir until the filling looks even.
5. Pour into the pie dish and smooth the top.
6. Bake for 35 to 40 minutes, until the center is set.
7. Rest for 10 minutes before slicing.

Approx macros per serving: 4 net carbs, 14g protein, 210 calories, 15g fat, 2g sugar

Maltese Ricotta and Lemon Pastries

These little pastries have a soft center and a gentle citrus note. They feel like a treat, but the almond dough keeps them low in carbs.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 cup ricotta cheese
• 1 large egg
• 1 tablespoon lemon zest
• 1 tablespoon powdered erythritol
• 1/4 teaspoon vanilla extract
• 1 egg, beaten for brushing

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Mix almond flour, coconut flour, baking powder, and salt.
3. Stir in melted butter and 1 egg to form a dough.
4. Mix ricotta, 1 egg, lemon zest, erythritol, and vanilla in a separate bowl.
5. Roll the dough and cut it into circles.
6. Add filling, fold, and seal the edges.
7. Brush with beaten egg.
8. Bake for 18 to 22 minutes, until lightly golden.

Approx macros per serving: 4 net carbs, 11g protein, 230 calories, 17g fat, 2g sugar

Albanian Leek and Cheese Pie

Leeks bring a mild sweetness that works well with feta and herbs. This is a good pie when you want something soft, savory, and easy to slice.

Ingredients

• 3 medium leeks, sliced and rinsed well
• 2 tablespoons olive oil
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 4 large eggs
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Cook the leeks in olive oil until soft.
3. Whisk feta, ricotta, eggs, dill, parsley, salt, black pepper, and nutmeg.
4. Stir in the cooked leeks.
5. Pour the mixture into the pie dish.
6. Bake for 35 to 40 minutes, until set in the center.
7. Cool slightly before serving.

Approx macros per serving: 4 net carbs, 12g protein, 200 calories, 14g fat, 2g sugar

Bulgarian Cheese and Yogurt Pie

This pie has a tangy, creamy filling that feels rich without being heavy. It’s simple enough for a weekday, but good enough to serve to guests.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 1/2 cups plain Greek yogurt, unsweetened
• 1 cup crumbled feta cheese
• 3 large eggs
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg to make the crust.
3. Press the dough into the pie dish and pre-bake for 8 minutes.
4. Whisk Greek yogurt, feta, 3 eggs, dill, parsley, and black pepper.
5. Pour the filling into the crust.
6. Bake for 30 to 35 minutes, until the top is set and lightly browned.
7. Let it rest before slicing.

Approx macros per serving: 5 net carbs, 13g protein, 260 calories, 19g fat, 3g sugar

Cypriot Meat and Onion Pie

This pie is rich, savory, and full of onion flavor. The meat stays juicy, and the crust gives it just enough structure to hold together nicely.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 1 pound ground lamb
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 tablespoon chopped parsley
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 375°F and grease a pie dish.
2. Mix almond flour, psyllium husk, baking powder, and salt.
3. Stir in eggs, olive oil, and warm water to form a dough.
4. Cook the lamb, onions, and garlic in a skillet until browned.
5. Add tomato paste, cumin, parsley, and black pepper.
6. Press half the dough into the pie dish.
7. Add the filling, then cover with the remaining dough.
8. Bake for 30 to 35 minutes, until golden.

Approx macros per serving: 5 net carbs, 20g protein, 320 calories, 24g fat, 2g sugar

Lebanese Spinach Triangles

These handheld pastries are light, bright, and easy to pack. The lemon and sumac give the filling a sharp finish that keeps every bite lively.

Ingredients

• 2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1/4 cup warm water
• 10 ounces spinach, cooked and squeezed dry
• 1 small onion, finely chopped
• 1 cup feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon sumac
• 1 tablespoon chopped mint
• 1 egg, beaten for sealing

Directions

1. Mix almond flour, psyllium husk, baking powder, and salt in a bowl.
2. Add eggs, olive oil, and warm water, then form a soft dough.
3. Cook the onion lightly, then cool it.
4. Mix spinach, onion, feta, lemon juice, sumac, and mint in a bowl.
5. Roll the dough and cut it into squares.
6. Add filling, fold into triangles, and seal with beaten egg.
7. Bake at 375°F for 18 to 22 minutes, until crisp and golden.

Approx macros per serving: 4 net carbs, 12g protein, 250 calories, 19g fat, 2g sugar

Greek Zucchini and Feta Mini Pies

These mini pies are neat, flavorful, and easy to serve at brunch or as a side. Zucchini adds moisture, while feta and dill keep the taste fresh.

Ingredients

• 2 medium zucchini, grated
• 1 teaspoon salt
• 1 cup crumbled feta cheese
• 3 large eggs
• 1/4 cup heavy cream
• 2 tablespoons chopped dill
• 1 tablespoon chopped parsley
• 1 tablespoon olive oil
• 1/2 cup almond flour
• 1/4 teaspoon black pepper

Directions

1. Salt the zucchini and let it sit for 10 minutes.
2. Squeeze out as much liquid as possible.
3. Heat the oven to 350°F and grease a muffin tin.
4. Whisk feta, eggs, heavy cream, dill, parsley, olive oil, almond flour, and black pepper.
5. Stir in the zucchini.
6. Divide the mixture between the muffin cups.
7. Bake for 22 to 25 minutes, until puffed and set.
8. Cool for a few minutes before removing from the tin.

Approx macros per serving: 3 net carbs, 9g protein, 160 calories, 11g fat, 1g sugar

These regional pies give your table more range without making the cooking harder. Mix one bold savory tart, one cheese pie, and one handheld pastry, and you’ll have a spread that feels complete and memorable.

Iconic Sweet Mediterranean Pies Transformed Sugar-Free and Low-Carb

Sweet Mediterranean pies do not have to disappear just because you are cutting sugar and carbs. With the right crust, smart sweeteners, and bold flavors like lemon, cinnamon, nuts, and warm spices, you can still get that bakery-style finish.

This section keeps the familiar desserts people love, while trimming the parts that usually spike carbs. You’ll see flaky layers, creamy fillings, and fruit-forward flavors that still feel special at the table.

Keto Baklava Pie

This pie keeps the honeyed-nut flavor people expect from baklava, but it uses a low-carb crust and sugar-free syrup. The layers stay crisp enough to feel special, yet the filling still melts together like the classic version.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 large egg
• 1 cup chopped walnuts
• 1 cup chopped pistachios
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup powdered erythritol
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 350°F and grease an 8-inch pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg until a dough forms.
3. Press two-thirds of the dough into the dish for the base.
4. Stir walnuts, pistachios, cinnamon, and cloves together.
5. Spread the nut mixture over the crust and crumble the remaining dough on top.
6. Bake for 25 to 30 minutes, until golden.
7. Heat powdered erythritol, water, lemon juice, and vanilla in a small pan until slightly thickened.
8. Pour the syrup over the warm pie and cool before slicing.

Approx macros per serving: 6 net carbs, 7g protein, 310 calories, 27g fat, 2g sugar

Almond Orange Semolina-Style Cake Pie

This pie borrows the soft, fragrant feel of semolina cake, but skips the grain. Orange zest and almond keep it bright and rich at the same time.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup powdered erythritol
• 2 tablespoons orange zest
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

1. Heat the oven to 350°F and line a 9-inch pie dish with parchment.
2. Whisk almond flour, coconut flour, baking powder, and salt in a bowl.
3. Beat butter, eggs, sour cream, erythritol, orange zest, orange juice, and vanilla together.
4. Stir the dry ingredients into the wet mixture.
5. Pour into the pie dish and smooth the top.
6. Sprinkle sliced almonds over the batter.
7. Bake for 30 to 35 minutes, until set and lightly browned.
8. Cool fully before slicing.

Approx macros per serving: 4 net carbs, 8g protein, 280 calories, 24g fat, 2g sugar

Greek Walnut Pie, Keto Style

Walnut pie is one of those desserts that feels rustic and homey right away. This version keeps the deep nut flavor and warm spice, but uses almond flour and a sugar-free sweetener for balance.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 cup chopped walnuts
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 teaspoon ground cloves
• 2 tablespoons heavy cream

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, cinnamon, and salt in a bowl.
3. Stir in melted butter and 1 egg to form the crust dough.
4. Press the dough into the pie dish and set aside.
5. Mix walnuts, powdered erythritol, vanilla, lemon zest, cloves, heavy cream, and the remaining egg.
6. Spread the filling over the crust.
7. Bake for 25 to 30 minutes, until the top looks set and golden.
8. Cool before cutting so the filling firms up.

Approx macros per serving: 5 net carbs, 6g protein, 295 calories, 26g fat, 2g sugar

Lemon Ricotta Mediterranean Pie

If you want a dessert that tastes fresh instead of heavy, this one delivers. Ricotta makes the filling creamy, and lemon keeps every bite clean and bright.

Ingredients

• 2 cups ricotta cheese
• 3 large eggs
• 1/2 cup powdered erythritol
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup melted butter
• 1 large egg

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, melted butter, and 1 egg for the crust.
3. Press the crust into the pie dish and pre-bake for 8 minutes.
4. Whisk ricotta, 3 eggs, powdered erythritol, lemon juice, lemon zest, vanilla, and salt.
5. Pour the filling into the crust.
6. Bake for 30 to 35 minutes, until the center is just set.
7. Cool at room temperature, then chill for cleaner slices.

Approx macros per serving: 4 net carbs, 11g protein, 240 calories, 18g fat, 3g sugar

Sugar-Free Apple Cinnamon Phyllo-Style Pie

Apples are naturally higher in carbs, so this version uses a lighter touch. The filling still tastes like apple pie, just with a Mediterranean-style spice profile and a lower-carb finish.

Ingredients

• 2 medium green apples, peeled and thinly sliced
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup powdered erythritol
• 2 tablespoons butter
• 1 tablespoon chia seeds
• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 large egg

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Toss the apples with lemon juice, cinnamon, nutmeg, erythritol, and chia seeds.
3. Mix almond flour, coconut flour, salt, melted butter, and 1 egg into a dough.
4. Press the dough into the pie dish.
5. Spoon the apple filling into the crust and dot with butter.
6. Bake for 30 to 35 minutes, until the apples are soft and the crust is golden.
7. Cool before serving so the filling holds together.

Approx macros per serving: 7 net carbs, 5g protein, 260 calories, 21g fat, 5g sugar

For fruit pies, tart fruit like green apple or lemon keeps the flavor strong without needing much sweetener.

Pistachio Rose Pie

This pie feels elegant without being fussy. Pistachios bring richness, while rose water adds a soft floral note that works beautifully with almond crust.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 large egg
• 1 cup finely ground pistachios
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon rose water
• 1 teaspoon vanilla extract
• 2 tablespoons chopped pistachios for topping

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk ground pistachios, 3 eggs, heavy cream, erythritol, rose water, and vanilla.
5. Pour the filling into the crust.
6. Sprinkle chopped pistachios on top.
7. Bake for 28 to 32 minutes, until set.
8. Cool fully before slicing.

Approx macros per serving: 5 net carbs, 9g protein, 300 calories, 26g fat, 2g sugar

Chocolate Tahini Pie

Chocolate and tahini give this pie a rich, almost fudge-like feel. The sesame flavor keeps it grounded, and the result tastes bold without needing much sugar.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons cocoa powder
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 large egg
• 3/4 cup tahini
• 2 large eggs
• 1/2 cup powdered erythritol
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons sugar-free chocolate chips

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, cocoa powder, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk tahini, 2 eggs, powdered erythritol, heavy cream, and vanilla.
5. Pour the filling into the crust.
6. Scatter chocolate chips on top.
7. Bake for 25 to 30 minutes, until the center is just set.
8. Cool before slicing so the filling firms up.

Approx macros per serving: 5 net carbs, 8g protein, 320 calories, 28g fat, 2g sugar

Cinnamon Walnut Spiral Pie

This pie looks a little like a rolled pastry, but it slices like a dessert pie. The cinnamon filling gives it that warm bakery smell, and the walnuts add crunch.

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 cup chopped walnuts
• 1/2 cup powdered erythritol
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1 tablespoon butter for brushing

Directions

1. Heat the oven to 350°F and line a pie dish with parchment.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg into a dough.
3. Roll the dough between parchment sheets into a rectangle.
4. Stir walnuts, powdered erythritol, cinnamon, vanilla, and heavy cream together.
5. Spread the filling over the dough and roll it into a tight spiral.
6. Place the spiral in the pie dish and brush with butter.
7. Bake for 30 to 35 minutes, until golden.
8. Cool slightly before slicing.

Approx macros per serving: 6 net carbs, 7g protein, 290 calories, 25g fat, 2g sugar

Orange Olive Oil Almond Pie

Olive oil gives this pie a soft crumb and a clean finish. Orange zest adds a bright edge, so the flavor feels lighter than a typical almond cake.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 4 large eggs
• 1/2 cup powdered erythritol
• 2 tablespoons orange zest
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Whisk almond flour, coconut flour, baking powder, and salt in a bowl.
3. Beat olive oil, eggs, powdered erythritol, orange zest, orange juice, and vanilla together.
4. Stir the dry ingredients into the wet mixture.
5. Pour into the pie dish and smooth the top.
6. Sprinkle sliced almonds over the batter.
7. Bake for 30 to 35 minutes, until golden and set.
8. Cool before serving.

Approx macros per serving: 4 net carbs, 8g protein, 270 calories, 23g fat, 2g sugar

Coconut Semolina-Inspired Lemon Pie

This pie brings a gentle coconut flavor with a bright lemon finish. It feels soft and fragrant, and it works well when you want something a little different from nut-heavy desserts.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 4 large eggs
• 1/2 cup powdered erythritol
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, shredded coconut, coconut flour, baking powder, and salt.
3. Whisk melted butter, eggs, powdered erythritol, lemon zest, lemon juice, and vanilla in a separate bowl.
4. Stir the dry ingredients into the wet mixture.
5. Pour into the pie dish and smooth the top.
6. Bake for 30 to 35 minutes, until firm and lightly browned.
7. Cool fully before slicing.
8. Serve plain or with a spoon of whipped cream.

Approx macros per serving: 4 net carbs, 6g protein, 250 calories, 22g fat, 2g sugar

These sweet pies give you the desserts people remember, just in a lower-carb form that fits better into everyday eating. If you want the best results, keep your flavors bold, your sweetener measured, and your pies fully cooled before slicing.

Flaky Sweet Filo and Puff Pastry Tarts That Satisfy Cravings

Flaky pastry can still fit a low-carb way of eating when you keep the fillings smart and the portions tight. These tarts bring that crisp, buttery bite people crave, along with nuts, citrus, berries, warm spice, and creamy fillings that taste rich without feeling heavy.

The best part is how flexible they are. Serve them for brunch, dessert, or a small sweet finish after dinner, and they still feel special.

Almond Honey-Style Filo Nut Tart

This tart has a classic Mediterranean nut filling with a crisp top and a soft center. The almond and cinnamon combo gives it that bakery-style feel right away.

Ingredients

• 8 sheets keto-friendly filo-style dough
• 1/2 cup melted butter
• 1 1/2 cups chopped walnuts
• 1 cup chopped almonds
• 1/2 cup chopped pistachios
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup powdered erythritol
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 350°F and grease an 8-inch tart pan.
2. Brush 4 filo sheets with butter and layer them into the pan, letting the edges hang over.
3. Mix walnuts, almonds, pistachios, cinnamon, cloves, and powdered erythritol in a bowl.
4. Spoon the nut mixture into the crust and spread it evenly.
5. Top with the remaining filo sheets, brushing each one with butter.
6. Fold the edges inward and brush the top with more butter.
7. Bake for 25 to 30 minutes, until crisp and golden.
8. Warm water, lemon juice, and vanilla in a small pan, then brush lightly over the hot tart.

Approx macros per serving: 6 net carbs, 7g protein, 310 calories, 27g fat, 2g sugar

Raspberry Cream Puff Pastry Tart

Bright raspberries cut through the richness of the cream filling, so each bite tastes fresh. This one works well when you want a dessert that looks polished but takes little effort.

Ingredients

• 1 sheet low-carb puff pastry, thawed
• 1 tablespoon melted butter
• 1 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 3/4 cup raspberries
• 1 tablespoon sliced almonds

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Cut the puff pastry into 4 rectangles and score a border around each one.
3. Brush the edges with butter and bake for 10 minutes.
4. Mix ricotta, cream cheese, powdered erythritol, vanilla, and lemon zest until smooth.
5. Spoon the filling into the center of each pastry.
6. Add raspberries on top and sprinkle with sliced almonds.
7. Bake for 12 to 15 minutes more, until the pastry is puffed and golden.
8. Cool slightly before serving.

Approx macros per serving: 5 net carbs, 8g protein, 280 calories, 22g fat, 4g sugar

Lemon Pistachio Phyllo Cups

These little cups taste light, crisp, and bright. The lemon filling gives you a clean finish, while pistachios add a buttery crunch.

Ingredients

• 6 sheets keto-friendly filo-style dough
• 1/3 cup melted butter
• 1 cup ricotta cheese
• 1/2 cup mascarpone cheese
• 1/3 cup powdered erythritol
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pistachios

Directions

1. Heat the oven to 350°F and lightly grease a muffin tin.
2. Cut the filo sheets into squares and layer 2 squares into each muffin cup, brushing each layer with butter.
3. Bake the shells for 8 to 10 minutes, until crisp.
4. Mix ricotta, mascarpone, powdered erythritol, lemon juice, lemon zest, and vanilla until smooth.
5. Spoon the filling into the cooled cups.
6. Top with chopped pistachios.
7. Chill for 20 minutes before serving for a firmer texture.

Approx macros per serving: 4 net carbs, 6g protein, 240 calories, 20g fat, 2g sugar

Cinnamon Apple Puff Pastry Tart

This tart keeps the warm apple-pie mood, but uses a lighter hand with fruit. The cinnamon does a lot of the heavy lifting, so the flavor still feels full.

Ingredients

• 1 sheet low-carb puff pastry, thawed
• 2 small green apples, peeled and thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup powdered erythritol
• 2 tablespoons butter, melted
• 1 tablespoon chopped walnuts

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Toss the apple slices with lemon juice, cinnamon, nutmeg, and powdered erythritol.
3. Roll the pastry into a rectangle and place it on the baking sheet.
4. Arrange the apple slices in overlapping rows, leaving a border around the edge.
5. Brush the border with melted butter.
6. Sprinkle walnuts over the top.
7. Bake for 20 to 25 minutes, until the pastry is crisp and the apples are tender.
8. Cool slightly before slicing.

Approx macros per serving: 7 net carbs, 3g protein, 230 calories, 16g fat, 5g sugar

Orange Ricotta Filo Triangles

These triangles taste sunny and soft, with just enough sweetness to feel like dessert. They also pack well, so they are handy for brunch trays and make-ahead treats.

Ingredients

• 6 sheets keto-friendly filo-style dough
• 1/3 cup melted butter
• 1 cup ricotta cheese
• 1 egg
• 1/3 cup powdered erythritol
• 1 tablespoon orange zest
• 1 teaspoon orange juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Directions

1. Heat the oven to 350°F and line a baking sheet with parchment.
2. Mix ricotta, egg, powdered erythritol, orange zest, orange juice, vanilla, and cinnamon.
3. Cut each filo sheet into long strips and brush them with butter.
4. Place a spoonful of filling at one end of each strip.
5. Fold the pastry into triangles, brushing each fold with butter.
6. Arrange on the baking sheet and brush the tops with more butter.
7. Bake for 18 to 20 minutes, until crisp and golden.
8. Cool before serving so the filling sets.

Approx macros per serving: 4 net carbs, 7g protein, 220 calories, 17g fat, 2g sugar

Chocolate Hazelnut Puff Pastry Squares

Chocolate and hazelnut give these squares a rich, almost truffle-like bite. The pastry keeps them crisp, so they feel indulgent without turning dense.

Ingredients

• 1 sheet low-carb puff pastry, thawed
• 1/3 cup hazelnut butter
• 2 tablespoons cocoa powder
• 1/3 cup powdered erythritol
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons chopped hazelnuts
• 1 tablespoon sugar-free chocolate chips

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Roll the puff pastry into a square and cut it into 4 smaller squares.
3. Mix hazelnut butter, cocoa powder, powdered erythritol, egg, and vanilla until smooth.
4. Spoon the filling into the center of each square.
5. Fold the corners inward, leaving the center visible.
6. Sprinkle chopped hazelnuts and chocolate chips over the top.
7. Bake for 15 to 18 minutes, until puffed and set.
8. Cool before serving.

Approx macros per serving: 5 net carbs, 6g protein, 290 calories, 23g fat, 3g sugar

A good sweet tart needs contrast, so pair a creamy filling with a crisp shell or a juicy topping.

Strawberry Cheesecake Filo Tartlets

These tartlets taste like cheesecake in a bite-size shell. The strawberries bring freshness, and the filling stays smooth without being too sweet.

Ingredients

• 8 sheets keto-friendly filo-style dough
• 1/3 cup melted butter
• 8 ounces cream cheese, softened
• 1/2 cup ricotta cheese
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 cup diced strawberries
• 1 tablespoon chopped almonds

Directions

1. Heat the oven to 350°F and grease a muffin tin.
2. Layer 2 filo squares into each muffin cup, brushing each layer with butter.
3. Bake the shells for 8 to 10 minutes, then cool.
4. Mix cream cheese, ricotta, powdered erythritol, vanilla, and lemon zest until smooth.
5. Spoon the filling into the shells.
6. Top with strawberries and chopped almonds.
7. Chill for 20 minutes before serving.

Approx macros per serving: 4 net carbs, 8g protein, 230 calories, 19g fat, 4g sugar

Pear and Cardamom Puff Pastry Tart

Pear has a soft sweetness that works well with cardamom. This tart tastes elegant, and the spice gives it a gentle warmth.

Ingredients

• 1 sheet low-carb puff pastry, thawed
• 1 small pear, peeled and thinly sliced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cardamom
• 1/3 cup powdered erythritol
• 2 tablespoons butter, melted
• 2 tablespoons sliced almonds
• 1 tablespoon heavy cream

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Toss the pear slices with lemon juice, cardamom, and powdered erythritol.
3. Roll the puff pastry into a rectangle and score a border around the edge.
4. Brush the border with melted butter.
5. Arrange the pear slices in overlapping rows inside the border.
6. Brush the fruit with heavy cream and sprinkle almonds over the top.
7. Bake for 20 to 25 minutes, until golden and crisp.
8. Cool slightly before slicing.

Approx macros per serving: 6 net carbs, 3g protein, 240 calories, 17g fat, 4g sugar

Coconut Custard Filo Tart

This tart is soft in the middle and crisp at the edges, which makes each bite feel balanced. Coconut adds sweetness without needing much extra sugar substitute.

Ingredients

• 6 sheets keto-friendly filo-style dough
• 1/3 cup melted butter
• 3 eggs
• 1 cup heavy cream
• 1/2 cup unsweetened shredded coconut
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/4 teaspoon salt

Directions

1. Heat the oven to 350°F and grease a tart pan.
2. Layer the filo sheets into the pan, brushing each one with butter.
3. Bake the crust for 8 minutes.
4. Whisk eggs, heavy cream, shredded coconut, powdered erythritol, vanilla, coconut extract, and salt.
5. Pour the custard into the crust.
6. Bake for 20 to 25 minutes, until the center is just set.
7. Cool fully so the filling firms up before slicing.

Approx macros per serving: 5 net carbs, 7g protein, 260 calories, 22g fat, 3g sugar

Mixed Berry Puff Pastry Braids

Braided pastry always looks more complex than it is. Here, the berries keep the filling bright, and the pastry bakes into crisp layers with a nice sheen.

Ingredients

• 1 sheet low-carb puff pastry, thawed
• 1 cup mixed berries, chopped if large
• 2 tablespoons chia seeds
• 1/3 cup powdered erythritol
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted
• 1 egg, beaten for brushing
• 1 tablespoon sliced almonds

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Mix berries, chia seeds, powdered erythritol, and lemon juice in a bowl.
3. Roll the puff pastry into a rectangle and cut slits down both sides.
4. Spoon the berry filling down the center.
5. Fold the strips over the filling in a braid pattern.
6. Brush with beaten egg and melted butter.
7. Sprinkle sliced almonds on top.
8. Bake for 18 to 22 minutes, until golden and crisp.

Approx macros per serving: 5 net carbs, 3g protein, 210 calories, 15g fat, 4g sugar

These flaky sweet tarts give you plenty of variety without pushing the carbs too high. Keep one nut tart, one fruit tart, and one creamy tart in your rotation, and dessert stays interesting without losing its place in a keto Mediterranean menu.

Italian and Spanish Sweet Pies with a Keto Twist

Italian and Spanish desserts are known for bold flavor, rich texture, and simple ingredients that feel homey. That works well for keto baking, because almond flour, ricotta, citrus, nuts, and warm spice can carry a pie without added sugar.

These sweet pies keep the spirit of classic Mediterranean baking. Some lean creamy, some lean nutty, and some bring in fruit or chocolate for a stronger finish. If you want desserts that feel familiar but fit a low-carb plan, this is a strong place to start.

Keto Italian Ricotta Pie

This pie is soft, creamy, and lightly sweet. The almond crust gives it structure, while the ricotta filling keeps every slice smooth and rich.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup powdered erythritol
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 cups ricotta cheese
• 3 large eggs
• 1/2 cup powdered erythritol
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Directions

1. Heat the oven to 350°F and grease a 9-inch pie dish.
2. Mix almond flour, coconut flour, 1/4 cup powdered erythritol, and salt.
3. Stir in melted butter and 1 egg until a dough forms.
4. Press the dough into the pie dish and pre-bake for 8 minutes.
5. Whisk ricotta, 3 eggs, 1/2 cup powdered erythritol, lemon zest, vanilla, and cinnamon until smooth.
6. Pour the filling into the crust.
7. Bake for 35 to 40 minutes, until the center is set.
8. Cool fully, then chill before slicing.

Approx macros per serving: 5 net carbs, 10g protein, 260 calories, 20g fat, 3g sugar

Spanish Almond and Orange Tarta

Orange and almond are a natural pair in Spanish-style desserts. This tart tastes bright, fragrant, and just sweet enough for an afternoon treat.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 3 large eggs
• 1/2 cup powdered erythritol
• 2 tablespoons orange zest
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

1. Heat the oven to 350°F and line a tart pan with parchment.
2. Mix almond flour, coconut flour, baking powder, and salt in a bowl.
3. Beat butter, eggs, powdered erythritol, orange zest, orange juice, and vanilla together.
4. Stir the dry ingredients into the wet mixture.
5. Pour into the tart pan and smooth the top.
6. Sprinkle sliced almonds over the batter.
7. Bake for 30 to 35 minutes, until golden and set.
8. Cool before slicing so the crumb firms up.

Approx macros per serving: 4 net carbs, 8g protein, 270 calories, 22g fat, 2g sugar

Keto Basque Cheesecake Pie

This pie borrows the dark, caramelized top of Basque cheesecake and turns it into a crusted dessert pie. The center stays creamy, which gives it that melt-in-your-mouth finish.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 16 ounces cream cheese, softened
• 1 cup mascarpone cheese
• 3 large eggs
• 3/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Directions

1. Heat the oven to 400°F and grease a 9-inch pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Beat cream cheese, mascarpone, 3 eggs, powdered erythritol, vanilla, and heavy cream until smooth.
5. Pour the filling into the crust.
6. Bake for 25 to 30 minutes, until the top is deeply golden and the center still jiggles slightly.
7. Cool to room temperature, then chill for a cleaner slice.

Approx macros per serving: 4 net carbs, 9g protein, 330 calories, 29g fat, 3g sugar

Spanish Pumpkin and Cinnamon Pie

Pumpkin gives this pie a warm, smooth base, and cinnamon brings it to life. It feels a little like flan meets pie, which makes it a nice fall dessert or holiday option.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 cup pumpkin puree
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg to form the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk pumpkin puree, 3 eggs, heavy cream, powdered erythritol, cinnamon, vanilla, and nutmeg.
5. Pour the filling into the crust.
6. Bake for 35 to 40 minutes, until the center is firm.
7. Cool completely before slicing.

Approx macros per serving: 5 net carbs, 7g protein, 240 calories, 19g fat, 3g sugar

Almond Cannoli Pie

This pie has the flavor of cannoli filling, but it skips the fuss of shells. The ricotta and chocolate chips give it a classic Italian dessert feel in every bite.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 cups ricotta cheese
• 1/2 cup mascarpone cheese
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/3 cup sugar-free chocolate chips
• 2 tablespoons chopped pistachios

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Beat ricotta, mascarpone, powdered erythritol, vanilla, and cinnamon until smooth.
5. Fold in chocolate chips.
6. Spoon the filling into the crust.
7. Top with chopped pistachios.
8. Chill for at least 2 hours before serving.

Approx macros per serving: 5 net carbs, 11g protein, 300 calories, 24g fat, 3g sugar

Spanish Chocolate Almond Tart

Chocolate and almond are a strong match, especially in a dessert that wants a deep, rich flavor. This tart tastes smooth and dense, but it still slices neatly.

Ingredients

• 2 cups almond flour
• 2 tablespoons cocoa powder
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 large egg
• 8 ounces cream cheese, softened
• 2 large eggs
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/3 cup sugar-free chocolate chips

Directions

1. Heat the oven to 350°F and grease a tart pan.
2. Mix almond flour, cocoa powder, coconut flour, salt, melted butter, and 1 egg into a crust dough.
3. Press the crust into the tart pan and pre-bake for 8 minutes.
4. Beat cream cheese, 2 eggs, powdered erythritol, vanilla, and heavy cream until smooth.
5. Stir in chocolate chips.
6. Pour the filling into the crust.
7. Bake for 28 to 32 minutes, until the center is just set.
8. Cool completely before slicing.

Approx macros per serving: 5 net carbs, 8g protein, 320 calories, 28g fat, 2g sugar

Lemon Olive Oil Sweet Pie

This pie feels simple, bright, and clean. Olive oil keeps the crumb tender, while lemon gives it a sharp, fresh lift.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 4 large eggs
• 1/2 cup powdered erythritol
• 2 tablespoons lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Whisk almond flour, coconut flour, baking powder, and salt together.
3. Beat olive oil, eggs, powdered erythritol, lemon zest, lemon juice, and vanilla in another bowl.
4. Stir the dry ingredients into the wet mixture.
5. Pour into the pie dish and smooth the top.
6. Sprinkle sliced almonds over the batter.
7. Bake for 30 to 35 minutes, until the top turns golden.
8. Cool before serving.

Approx macros per serving: 4 net carbs, 7g protein, 250 calories, 21g fat, 2g sugar

Pignoli-Style Pine Nut Pie

Pine nuts give this pie a rich, buttery bite that feels elegant without much effort. The flavor is subtle, so the almond and vanilla can shine through.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 cups almond paste-style filling made with unsweetened almond butter
• 2 large eggs
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/2 cup pine nuts
• 2 tablespoons heavy cream

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Beat almond butter, 2 eggs, powdered erythritol, vanilla, and heavy cream until smooth.
5. Spoon the filling into the crust.
6. Sprinkle pine nuts over the top.
7. Bake for 25 to 30 minutes, until the filling is set and the nuts are golden.
8. Cool fully before slicing.

Approx macros per serving: 5 net carbs, 9g protein, 310 calories, 27g fat, 2g sugar

Cinnamon Ricotta Hand Pies

These hand pies are neat, portable, and easy to share. The filling tastes like a sweet cheese pastry, but the almond dough keeps the carbs down.

Ingredients

• 2 cups almond flour
• 2 tablespoons psyllium husk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons melted butter
• 1/4 cup warm water
• 1 1/2 cups ricotta cheese
• 1/2 cup powdered erythritol
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 egg, beaten for sealing

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Mix almond flour, psyllium husk, baking powder, and salt in a bowl.
3. Add 2 eggs, melted butter, and warm water, then form a dough.
4. In another bowl, mix ricotta, powdered erythritol, cinnamon, and vanilla.
5. Roll the dough and cut it into circles.
6. Add filling to each circle, fold, and seal the edges with beaten egg.
7. Place the hand pies on the baking sheet.
8. Bake for 18 to 22 minutes, until golden.

Approx macros per serving: 4 net carbs, 10g protein, 240 calories, 18g fat, 3g sugar

Orange Almond Olive Oil Cake Pie

This pie sits between cake and tart, so it feels light but still satisfying. Orange zest gives it a bright finish, and almond flour keeps the texture soft.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 4 large eggs
• 1/2 cup powdered erythritol
• 2 tablespoons orange zest
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Whisk almond flour, coconut flour, baking powder, and salt in a bowl.
3. Beat olive oil, eggs, powdered erythritol, orange zest, orange juice, and vanilla in a separate bowl.
4. Stir the dry ingredients into the wet mixture.
5. Pour into the pie dish and smooth the top.
6. Sprinkle sliced almonds over the batter.
7. Bake for 30 to 35 minutes, until set and lightly browned.
8. Cool before serving.

Approx macros per serving: 4 net carbs, 7g protein, 260 calories, 22g fat, 2g sugar

These Italian and Spanish sweet pies work because they keep the flavors people know, then trim the parts that don’t fit a keto plate. If you want the best results, keep your citrus bright, your fillings smooth, and your pies fully cooled before you slice them.

Silky Creamy and Custard-Based Pies for Dreamy Low-Sugar Endings

Creamy pies are where low-sugar desserts can feel truly luxurious. When the filling is smooth, the crust is sturdy, and the flavor leans on citrus, spice, nuts, or vanilla, you get dessert that feels complete without a sugar crash later.

These pies work because they stay simple. Eggs, cream, ricotta, mascarpone, and almond flour do most of the heavy lifting, while low-carb sweeteners keep the sweetness clean and controlled.

The best custard pie should wobble slightly in the center when it comes out of the oven.

Lemon Ricotta Custard Pie

This pie tastes bright and soft, with a filling that lands somewhere between cheesecake and custard. Lemon gives it lift, while ricotta keeps the texture smooth and rich.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 cup powdered erythritol
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 cups ricotta cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 350°F and grease a 9-inch pie dish.
2. Mix almond flour, coconut flour, 1/4 cup powdered erythritol, and salt in a bowl.
3. Stir in melted butter and 1 egg until the dough comes together.
4. Press the dough into the pie dish and pre-bake for 8 minutes.
5. Whisk ricotta, 3 eggs, heavy cream, 1/2 cup powdered erythritol, lemon juice, lemon zest, and vanilla until smooth.
6. Pour the filling into the crust.
7. Bake for 35 to 40 minutes, until the center is set but still slightly soft.
8. Cool fully, then chill before slicing.

Approx macros per serving: 5 net carbs, 10g protein, 250 calories, 19g fat, 3g sugar

Vanilla Almond Custard Tart

This tart is clean, mellow, and easy to pair with berries or sliced almonds. The almond crust adds a nutty base that lets the vanilla filling stay front and center.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon sliced almonds

Directions

1. Heat the oven to 325°F and grease a tart pan.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg to form the crust dough.
3. Press the dough into the pan and pre-bake for 10 minutes.
4. Whisk eggs, heavy cream, powdered erythritol, vanilla, and almond extract until well mixed.
5. Pour the custard into the crust.
6. Sprinkle sliced almonds over the top.
7. Bake for 30 to 35 minutes, until the edges are set and the center jiggles lightly.
8. Let it cool before chilling for cleaner slices.

Approx macros per serving: 4 net carbs, 8g protein, 270 calories, 22g fat, 2g sugar

Orange Mascarpone Custard Pie

Orange and mascarpone make this pie feel smooth and a little more elegant. The citrus keeps the filling lively, so it never tastes flat or heavy.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 8 ounces mascarpone cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol
• 2 tablespoons orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk mascarpone, eggs, heavy cream, powdered erythritol, orange juice, orange zest, and vanilla until silky.
5. Pour the filling into the crust.
6. Bake for 32 to 38 minutes, until the center is just set.
7. Cool to room temperature, then chill before serving.

Approx macros per serving: 5 net carbs, 7g protein, 290 calories, 24g fat, 3g sugar

Cinnamon Custard Pie with Almond Crust

This pie tastes like a softer, creamier version of a spice cake. Cinnamon carries the flavor, while the custard base keeps every bite smooth.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg

Directions

1. Heat the oven to 325°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg to form the crust.
3. Press the dough into the dish and pre-bake for 8 minutes.
4. Whisk eggs, heavy cream, powdered erythritol, cinnamon, vanilla, and nutmeg.
5. Pour the custard into the crust.
6. Bake for 30 to 35 minutes, until the center is set and the top looks slightly matte.
7. Cool completely before slicing.

Approx macros per serving: 4 net carbs, 8g protein, 260 calories, 21g fat, 2g sugar

Coconut Cream Custard Pie

This pie is soft, fragrant, and just sweet enough. Coconut gives it a gentle island-style finish, while the almond crust keeps it low in carbs.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup unsweetened shredded coconut
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

Directions

1. Heat the oven to 325°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk eggs, heavy cream, shredded coconut, powdered erythritol, vanilla, and coconut extract.
5. Pour the filling into the crust.
6. Bake for 30 to 35 minutes, until the center is set.
7. Cool fully, then chill for the best texture.

Approx macros per serving: 5 net carbs, 7g protein, 280 calories, 23g fat, 2g sugar

Mascarpone Berry Custard Tart

Fresh berries brighten the rich filling and keep the tart from feeling too dense. It works especially well with raspberries or blueberries.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 8 ounces mascarpone cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/3 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup mixed berries

Directions

1. Heat the oven to 350°F and grease a tart pan.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the dough into the pan and pre-bake for 8 minutes.
4. Whisk mascarpone, eggs, heavy cream, powdered erythritol, and vanilla until smooth.
5. Pour the filling into the crust.
6. Scatter the berries over the top.
7. Bake for 32 to 36 minutes, until set with a slight center wobble.
8. Cool fully before slicing.

Approx macros per serving: 5 net carbs, 7g protein, 300 calories, 25g fat, 4g sugar

Pistachio Custard Pie

Pistachio gives this pie a nutty, mellow flavor that feels special without much effort. The filling turns pale green and creamy, which makes it look as good as it tastes.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 cup finely ground pistachios
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Directions

1. Heat the oven to 325°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk ground pistachios, eggs, heavy cream, powdered erythritol, vanilla, and almond extract.
5. Pour the filling into the crust.
6. Bake for 30 to 35 minutes, until the center is just set.
7. Cool at room temperature, then chill before serving.

Approx macros per serving: 5 net carbs, 9g protein, 310 calories, 26g fat, 3g sugar

Chocolate Ricotta Custard Pie

This pie is rich without feeling too sweet. Chocolate and ricotta give it a smooth, truffle-like finish that fits a low-sugar dessert table.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 2 cups ricotta cheese
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1/3 cup sugar-free chocolate chips

Directions

1. Heat the oven to 350°F and grease a pie dish.
2. Mix almond flour, cocoa powder, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk ricotta, eggs, heavy cream, powdered erythritol, and vanilla until smooth.
5. Fold in the chocolate chips.
6. Pour the filling into the crust.
7. Bake for 35 to 40 minutes, until the center is set.
8. Cool fully before slicing so the filling firms up.

Approx macros per serving: 5 net carbs, 10g protein, 320 calories, 27g fat, 3g sugar

Honey-Free Baklava Custard Pie

This pie borrows the nut and spice notes of baklava, then softens them with a creamy custard base. It gives you that familiar flavor without the sticky syrup.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 1 cup chopped walnuts
• 1/2 cup chopped pistachios
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest

Directions

1. Heat the oven to 325°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg for the crust.
3. Press the dough into the dish and pre-bake for 8 minutes.
4. Stir walnuts, pistachios, cinnamon, and lemon zest together.
5. Whisk eggs, heavy cream, powdered erythritol, and vanilla in another bowl.
6. Spread the nut mixture over the crust.
7. Pour the custard over the nuts.
8. Bake for 35 to 40 minutes, until the center is set and the top is lightly golden.

Approx macros per serving: 6 net carbs, 8g protein, 330 calories, 28g fat, 2g sugar

Rosewater Almond Custard Pie

Rosewater gives this pie a soft floral note that feels elegant and unexpected. Almond keeps the flavor grounded, so the filling stays balanced and smooth.

Ingredients

• 1 1/2 cups almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 cup melted butter
• 1 large egg
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon rosewater
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Directions

1. Heat the oven to 325°F and grease a pie dish.
2. Mix almond flour, coconut flour, salt, melted butter, and 1 egg to make the crust.
3. Press the crust into the dish and pre-bake for 8 minutes.
4. Whisk eggs, heavy cream, powdered erythritol, rosewater, and vanilla until smooth.
5. Pour the filling into the crust.
6. Sprinkle sliced almonds over the top.
7. Bake for 30 to 35 minutes, until the center is set with a slight wobble.
8. Cool fully, then chill for neat slices.

Approx macros per serving: 4 net carbs, 8g protein, 260 calories, 21g fat, 2g sugar

These custard pies give you a lot of range without pushing sugar too high. Keep one citrus pie, one nut-based pie, and one chocolate or berry option in rotation, and you’ll always have a low-sugar ending that feels special.

Enjoy!

These Mediterranean pie recipes make it easier to keep meals steady, flavorful, and practical. With savory bakes, sweet pies, and low-carb options built for better blood sugar control and weight management, you can keep the dishes your family enjoys without giving up the foods that feel familiar.

The best part is the range. You can choose high-protein pies for lunch, sugar-free desserts for a better finish, and lighter low-fat options when you want something simple that still tastes complete.

Pick 3 to 5 recipes to try this week, then come back and share which ones worked best. For more ideas, check out keto Greek recipes and low carb desserts, and don’t forget to subscribe for more sugar-free ideas, pin your favorites, and follow along on social media.

Mediterranean cooking stays easy to love when it fits real life, and these pies prove you can enjoy that magic every day.