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Low-Carb Pork & Sage Pot Pie

4.8 stars, average of 64 ratings

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Low-Carb Pork & Sage Pot PiePin itFollow us 148.4k

Try this tasty twist on the classic chicken pot pie. Made with delicious and tender pork, teamed with fresh sage, in a flavourful thick sauce. Top them off with the easiest fat head dough you’ve ever made and you’re on a winner!

I haven’t personally tried freezing these pies (because we eat them as soon as they’re ready) but I can’t think of any reason why they wouldn’t freeze and defrost well.

If you need a winter warmer meal prep idea, maybe give these low-carb pot pies a go. Otherwise, they’re perfect to curl up in front of the fire with, as the best kind of comfort food.

This keto pot pie recipe makes four individual pork pies but feel free to make one large pie instead. It will make four regular or up to six smaller servings. Enjoy!

Allergy-Free Tips

We added yellow mustard as an alternative to Dijon for nightshade-free.

You can even make these pies nut-free if you use flax meal instead of almond flour. Instead of 1/3 cup almond flour, use 2 heaped tablespoons (24 g/ 0.9 oz) of coconut flour + 1 oz (28 g) cream cheese, or 4 tablespoons (1 oz/ 28 g) flaxmeal + 1 oz (28 g) cream cheese.

Hands-on Overall

Serving size 1 individual pie

Allergy information for Low-Carb Pork & Sage Pot Pie

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 individual pie)

Net carbs6.5 grams
Protein39.5 grams
Fat30.9 grams
Calories471 kcal
Calories from carbs 6%, protein 34%, fat 60%
Total carbs8.4 gramsFiber1.8 gramsSugars2.7 gramsSaturated fat8 gramsSodium878 mg(38% RDA)Magnesium69 mg(17% RDA)Potassium746 mg(37% EMR)

Ingredients (makes 4 individual pies)

Pie filling:
  • 500 g skinless pork sirloin or ground pork (1.1 lb)
  • 4 tbsp extra virgin olive oil or ghee (60 ml)
  • 1 medium yellow onion, peeled and finely diced (110 g/ 3.9 oz)
  • 2 tbsp fresh sage leaves, chopped (plus extra to garnish)
  • 1 tbsp Dijon mustard or yellow mustard (15 ml)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 cups chicken stock (480 ml/ 16 fl oz)
  • 1 tbsp arrowroot flour or tapioca starch (g/oz)
Simplified Fat Head Dough:
  • 1/3 cup almond flour (33 g/ 1.2 oz)
  • 3/4 cup shredded mozzarella (85 g/ 3 oz)
  • 1 large egg, for brushing


  1. Prepare all the ingredients.
    Low-Carb Pork & Sage Pot Pie
  2. Place your pork into a food processor and pulse until the meat is in small pieces but is not minced. Alternatively, you can cut it with a sharp knife. (You can also use ground pork instead.)
  3. Heat two tablespoons of oil in a heavy based pan and add the onion, cooking it gently until it is just translucent.
    Low-Carb Pork & Sage Pot Pie
  4. Add the pork and brown for a few minutes before adding the rest of the seasonings (sage, Dijon or yellow mustard, onion powder, garlic powder, salt and pepper). Cook until the pork is just starting to appear cooked, approx. 5 minutes.
    Low-Carb Pork & Sage Pot Pie
  5. Whisk the arrowroot flour through the chicken stock and add to the pan. Stir until all ingredients are well combined and the sauce starts to thicken. Reduce the heat to a simmer and simmer for a further 10 minutes. Remove from the heat and allow to cool slightly.
    Low-Carb Pork & Sage Pot Pie
  6. Meanwhile, preheat your oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Place the mozzarella cheese in a microwave safe bowl and heat on 30 second bursts until the cheese melts. Add the almond flour and stir to combine into a dough. (See allergy friendly tips in the post for nut-free)
  7. Spoon the pork mixture into four 1 1/2 cup (360 ml) ramekins.
    Low-Carb Pork & Sage Pot Pie
  8. Roll the fat head dough out until it is about 1/2 cm (1/4 inch) thick. Cut circles slightly bigger than the top of your pie and brush the edges of the ramekin with beaten egg before placing the dough circle over the top. Cut some steam holes in the top and then use dough off-cuts to make decorations.
  9. Brush the tops with the remaining beaten egg and bake for 15 minutes, or until the dough is golden and crispy.
    Low-Carb Pork & Sage Pot Pie
  10. While the pies cook, heat the remaining 2 tablespoons of oil in a small pot or pan and toss some whole sage leaves in to crisp.
    Low-Carb Pork & Sage Pot Pie
  11. Once crisped, drain on a paper towel and add to the top of the pie to serve. Store covered in the fridge for up to four days. These pies can be frozen for up to 3 months. Low-Carb Pork & Sage Pot Pie

Ingredient nutritional breakdown (per serving, 1 individual pie)

Net carbsProteinFatCalories
Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw
0 g28.1 g5.1 g166 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Onion, brown (yellow), raw
1.8 g0.2 g0 g10 kcal
Sage, fresh
0 g0 g0 g1 kcal
Dijon mustard
0.1 g0.1 g0.1 g2 kcal
Onion powder, spices
0.4 g0.1 g0 g2 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Chicken stock (broth), chicken only, homemade
0 g2.4 g2.4 g31 kcal
Arrowroot powder, thickening agent
1.9 g0 g0 g8 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Mozzarella cheese (low moisture, for pizza)
1.2 g5 g4.2 g63 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Total per serving, 1 individual pie
6.5 g39.5 g30.9 g471 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

Oh that crust! I want to dive right in.

I'm planning use this recipe to make "apple pie" next week! Just waiting for my delivery as no mozzarella :-D

If I make this in a pie pan instead, do I need to increase the bake time?

Hi Augustin, I don't think you need to increase the baking time because the inside is cooked and the crust won't be thicker.

Is there a substitute for arrowroot flour? This sounds really good, but I don't know if buying arrowroot flour just for this is a great investment. So sorry.

I've had good results with ground chia seeds. Or... you can also use 3-4 egg yolks whisked with some cold chicken stock and then slowly drizzled in the meat mixture. It will be thick and creamy with no extra carbs 😊

Thanks so much, that helps.

You're welcome, I hope you like it 😊