This Keto Tourtiere is an adaptation of the classic Canadian pork pie that I’ve been making with my grandmother for years. Low carb and gluten free, but nobody will mind because it’s so delicious and satisfying!
Every fall back in CT, my grandmother and I would make lots of Tourtieres (French Canadian Pork Pies) together to keep in the freezer for special occasions throughout the year. I wrote a post about it a few years back, and shared our family recipe.
Since then I’ve gotten lots of requests from people for a low carb and gluten free Keto Tourtiere recipe.
Well I finally got around to making a low carb and gluten free version that you and I can eat without going off plan. Don’t tell my grandma but Mr. Hungry thinks it’s even better than the original! Shhhh….
If you’ve never had a Tourtiere it’s a meat pie typically made with ground pork, mashed potatoes or ritz crackers for filler, and fragrant herbs and spices like sage, allspice, cloves, etc.
It has a very distinct and comforting flavor and texture that I have loved since my childhood. My grandmother has always served her tourtiere with manzilla olives on the side, and their tangy brininess perfectly complements the savory pork pie.
For me that’s the only accompaniment a good Tourtiere needs (maybe a salad if you’re having it as a main meal rather than an appetizer,) but I have seen people peel off the top and load it up with ketchup.
If you try that at my house I will cut you. That is all.
For the crust of this keto tourtiere I used a variation on the low carb crust for my low carb chicken pot pie. That one uses cheddar cheese in it but I didn’t want a strong cheese flavor in this – so I substituted mozzarella. It works great and tastes amazing, but if you don’t get it fully incorporated it will cause cheese freckles in the dough as seen above.
For that reason I recommend using a block of full fat mozzarella that you grate yourself, rather than the pre-shredded stuff which is coated with starch and won’t melt right.
Even with the cheese, this – like most gluten free pie crust recipes, is on the fragile side. It’s a pain to work with but the results are worth it. That being said if you have a go-to low carb and/or gluten free pie crust recipe that you like, then you can absolutely go with that for this recipe.
To make this Keto Tourtiere filling low carb, I used pureed cauliflower in place of the traditional mashed potatoes that my grandmother uses. I wasn’t sure how it would work out when I first tried it, but the slight sweetness of the cauliflower actually adds a depth of flavor that the potato-based pork pie doesn’t have. It’s fantastic!
Mr. Hungry, a sworn hater of cauliflower LOVES this filling and that is a miracle in itself.
Together, the crust and meat filling in this keto tourtiere combine to make a truly comforting and sublime flavor and texture that is sure to be a hit with the entire family!
It’s almost worth waiting the whole year for!
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Tourtieres (Canadian Pork Pie) – Low Carb & Gluten Free
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Keto Tourtiere – a low carb version of the classic Canadian Pork Pie tastes just as good as the real thing! Keto, Atkins and Paleo friendly!
Ingredients
For the pie crust (makes two 9 inch rounds):
- 2 cups superfine almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/4 cup butter
- 1/4 cup finely shredded mozzarella cheese
- 1 egg
For the pork filling:
- 2 lbs raw ground pork
- 1/3 cup raw onion, pureed in a blender or magic bullet
- 1/2 cup water
- 1.5 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon ground sage
- 2 cups cooked cauliflower
- 2 tablespoons butter
Instructions
To make the pie crust:
- Combine the dry ingredients together and mix thoroughly.
- In a medium bowl, mash the butter and cheese together with a fork until fully combined.
- Add the dry ingredients to the bowl and use a fork or pastry cutter to mash it together until fully incorporated into little pea sized lumps.
- Add the egg and stir until a dough forms.
- Divide the crust into 2 balls of equal shape and chill for ten minutes before rolling out for your pie.
To make the pork filling:
- In a heavy bottomed saucepan add the meat, salt, onion puree and water. (The water helps the meat stay soft and not cook in large, tough chunks.)
- Cook it over medium heat for about 15 minutes (or until fully cooked and most of the water has evaporated) and stir it to make sure it doesn’t brown and that there are no large chunks of meat.
- Puree the cooked cauliflower in a blender or magic bullet – you should have about 1 cup of puree.
- Combine the meat, cauliflower puree, butter and spices and mix thoroughly. Taste the mixture and adjust salt and pepper accordingly.
To assemble the pie:
- If planning to bake the pie immediately, preheat oven to 350 degrees F.
- Roll out a ball of dough between two layers of parchment paper. Peel off the parchment and place the crust dough in the bottom of a 9 inch pie plate.
- Spoon the meat mixture into the pie plate and spread it out evenly.
- Roll out your second dough ball between two sheets of parchment to fit the top.
- Peel off the parchment and place the crust dough over the top of the filling.
- Press the edges down and crimp with your fingers or press it together with the tines of a fork to seal it.
- Use a sharp knife to cut some vents in the top of the dough for the steam to escape during baking.
- Cover with foil and freeze to use later, or bake immediately.
- When we bake these out of the freezer it takes about an hour at 350 degrees. If you are baking them unfrozen, probably about 40 minutes. Since the filling is fully cooked, it’s really about getting the crust a nice golden brown so use your discretion.
- Serve warm with green olives.
Notes
Approx nutrition info per slice: 485 calories, 41g fat, 4g net carbs, 29g protein
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: keto main dish
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1/8th of pie
- Calories: 485
- Fat: 41g
- Carbohydrates: 4g net
- Protein: 29g
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Marlene says
You did not give temperature and time for baking. Only mentioned cooking from frozen. If you brushed milk or cream on the pastry before baking it would give it a nice glaze.
Vicky Weimer says
Just made this recipe for the first time tonight. I did tweak the spicing a little because I felt it was a tiny bit too sweet for my preference. Added a little cinnamon and a teaspoon of garlic paste.
I used my food processor to do the crust with and it blended up quite nicely, no freckles due to using pre-shredded cheese. I will probably add a tiny bit of garlic into the crust as well to make it more savory; it will do well for other pies (I’m thinking of doing a chicken pot pie next!)
Deirdre Holmes says
I have made this pie twice now and both times it turned out terrific. I am so excited about this pie crust, although not as pretty looking as yours, it was easy to make and by far the best Low Carb crust I’ve made. I’ve been doing LC for almost 4 years now and just about given up on ever having a pie crust that resembled real pie! I have also used this crust to do chicken pot pies and am going to use it tonight for a steak pie. Thank you again, this one is a real keeper.
Heather Jones says
Very excited to see this recipe. Looking forward to trying it. I don’t suppose that you also have a low carb HP sauce? LC Bisto imitation? ;-)
Kimberly says
So awesome to find this recipe! I grew up eating this at Christmas every year with my French Canadian mother and made it the old -fashioned glutinous way for years. I look forward to trying this version! Thanks for a fantastic blog!!!
Mellissa Sevigny says
The crust is temperamental but rolled in parchment it’s not impossible to work with – also I said to chill it ten minutes, not an hour, which would solidify the cheese and make it even more hard and crumbly instead of pliable. I’ve made this multiple times and it’s always delicious, as have others. While I’m sorry that you didn’t have good results, I stand behind the recipe as solid.
Connie says
Chilled initially for 10 mins, then rolled out on parchment. It couldn’t be lifted/transferred with either a rolling pin or a bench scraper, always employing the gentlest lifting. Chilling after rolling was only an attempt to “save” it, and is a standard technique for high-fat ratio doughs. Later, I just pressed it into the pie plate, both bottom and top layers. It baked O.K. Delicious is certainly a matter of opinion, in any case. I can see just by your photos of a slice that the crumbling and lack of stability are issues.
Line says
I just made this recipe it is very good. It is very similar to original quebec tourtière. Thanks for your recipe.
Ange says
Oh. My. God. I’ve loved your recipes for years and didn’t see this recipe until just now. Both of my parents are of French-Canadian descent, and I always enjoyed creton/gorton and these pies the most at holidays.
A tip for the pork – pork used to be fattier until they bred them to be an alternative in chicken. To counteract this (and make the pork stick together better and taste more delicious), I add reserved bacon fat to my pork when I’m making the base spread. Although, I guess it doesn’t matter that much when you’re making the pie. :)
Thanks for the recipe!
Mellissa Sevigny says
I’m always on board with adding bacon Ange – thanks for the tip!!! :)
Rita Clarke says
I’m so happy right now! My father made tourtieres every year for Christmas. My sister has carried on the tradition. With me be gluten sensitive, it’s been hard finding a good crust. Now that I’m looking into keto, I thought that I would never be able to have this again! Our filling is a little different but I was shooting for the crust mainly. Thank you again! I can’t wait to try this!
Kathy says
First, not only did I love the recipe, I LOVED your writing…this was the most amusing blog entry I have read, and I could definitely identify with your range of emotions losing and ultimately finding the recipe. The cartoons are delightful.
I am not French Canadian, but Christmas Eve tourtiere is as Canadian as butter tarts and Nanaimo squares, so it has had pride of place in our home. We have always eaten it with home made chile sauce, not olives, but since olives are low carb, another tradition has begun. The flavour of the meat is lovely, and the crust worked beautifully. I used a full fat Mozzarella, grated fine, but got those little freckles when it was baked, as did yours. I actually find this charming, and adds to the home made look. There is nothing worse than going to the trouble to make something from scratch and have it look like it came from the grocery store.
My only comment about the filling is that it did not slice neatly…do you think adding a beaten egg before baking might remedy this?
Many, many thanks for this delicious recipe. I hope that if you made one for your family this year it was as well received as mine.
Kathy says
Addendum: After the leftovers spent a night in the fridge the pie sliced neatly and the pastry didn’t suffer too much from reheating each portion in the microwave. My husband wants me to use this pastry to make a blueberry pie…Oh, how he misses blueberry pie!
Carolyn says
I just made a high carb version. Dh had the ketchup out, too. The spices are crucial to this and yours sound perfect. Anxious to make this LC friendly. Thanks…