Low-Carb Cheese & Bacon Stuffed Meat Pies

Step 1Cut the bacon into small strips and dice the onion.

Step 2Add to a skillet, along with the ground beef. Cook until just browned.

Step 3Add coconut aminos, passata, beef stock and xanthan gum and stir well to combine. Bring to the boil then reduce the heat and simmer for 30 minutes.

Step 4Remove from the heat and let cool. Once mixture is cool, heat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 5Prepare the pie crust. Place the cheeses and cream cheese into a large bowl and microwave for 1 minute. Remove and stir, then return for another 30 seconds. Repeat this once more. Add the almond meal, onion powder and eggs and mix well until you have a soft dough.

Step 6Divide into four parts and sit one portion aside. Cut each of the remaining three portions in half and then flatten them out into large circles (you will have a total of six circles).

Step 7Spray a six-hole oversized muffin pan and press the dough into each cup, making sure to leave overhang at the top as the dough will shrink while cooking. Bake for 10 minutes.

Step 8Remove and spoon some filling in to each cup. Press a chunk of cheddar into the centre.

Step 9Then top with the remaining filling.

Step 10Divide the reserved dough into six and flatten out into lids. Lay the lid on top of the pies and gently press around the edges to seal. Cut a couple of steam vents in top of each pie.

Step 11Return to the oven for 10-15 minutes until golden brown on top.

Step 12Eat warm, with sugar-free ketchup if you want to feel very Australian. If you can't find sugar-free, you can make your own keto ketchup in just a few minutes! Store in the refrigerator for up to 5 days.