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Keto Vegetable Curry Pie

Makes 6 ramekin-sized pies OR 1 8” pie 

This is comfort food at its best! We created a Keto pastry crust that is used to hold a delicious batch of vegetable curry. Serve this in ramekins as a unique side dish or as a traditional size pie, either option is a winner! 

Prep Time: 1 hour 

Cooking Time: 20-25 minutes 


Flakey Crust:

1 cup fine almond flour

8 tablespoons unsalted butter

1 teaspoon xanthan gum

⅛ teaspoon fine sea salt

3-4 tablespoons ice-cold water

1 large egg (to use as an egg-wash, not to add to the dough) 

Vegetable Curry Pies:

1 tablespoon butter or coconut oil

1 medium yellow onion, peeled & minced

1 ½  teaspoons sea salt

1 teaspoon black pepper 

2 tablespoons yellow curry powder

2 medium garlic cloves, peeled & minced

2 medium carrots, peeled & diced

4 cups broccoli florets, chopped 

1 cup full-fat coconut milk


Fresh thyme sprigs 


Prepare the crust:

Unwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold. 

Remove from the freezer and slice in cubes.

Add the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.

Add ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle. 

Form into a bowl and place it in a bowl in the fridge until ready to roll out and use. 

When ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is ¼” thick. Place it on a baking tray and keep it in the fridge until you are ready to use it in your curry pies.  

Prepare the vegetable curry:

Add the tablespoon of butter or coconut oil to a large pot on the stove set to medium-low heat. 

Add minced onions and garlic and stir well to combine. When it has sauteed for about 5 minutes, season with sea salt, black pepper and yellow curry powder. Stir well.

Add the diced carrots and saute for another 5 minutes.

Add the broccoli florets and coconut milk and saute until the broccoli has softened and the coconut milk’s excess water has mostly evaporated, leaving the vegetables in a thick, seasoned sauce. Turn off the heat and get ready to prepare your curry pies. 

Prepare your pies:

Preheat the oven to 350 F (176 C).

Press the dough into 6 oven-safe ramekins so that it is completely lined. Be sure to have enough crust to cover each of the curry pies. You may need to roll the dough out a second time. Place the dough back in the fridge while it is not being used. Bake the crust in the oven until the crust has become golden in color, about 10 minutes. Remove from the oven and place on a cooling rack.

Carefully fill each bowl with the vegetable curry mixture, packing it in tightly.

Place the remaining dough on the tops of the pies, securing it on the edges of each bowl. Use your fingers to press it down firmly, being careful to not tear the tops. If it does tear, use your fingers to smooth it back together as best as you can. Alternatively, you can reserve a small ball of the dough so that you can patch any tears. 

Brush the tops of the pies with a thin layer of the whisked egg.

Place the pies back on the baking tray and bake in the oven until the crust is golden in color, between 20 and 25 minutes. Watch it carefully as it nears the 20 minute mark so that it does not burn. 

Remove from the oven and allow to cool a few minutes before garnishing with fresh thyme.

Serve between 6, storing any leftovers in an airtight glass container in the fridge for up to 1 week. 


Calories: 412 

Carbs: 16

Net Carbs: 9

Protein: 6

Fat: 38