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    Home » Recipes » Low-Carb Keto Dinner Recipes

    Blue Cheese Bacon And Mushroom Pie (Low-Carb)

    Published: Jul 27, 2017· Modified: Apr 20, 2022· By Libby Jenkinson May contain affiliate links.

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    Sliced blue cheese bacon and mushroom pie sitting on a wooden bread board

    If I don't say so myself, blue cheese, bacon, and mushroom pie is the most incredible tasting pie I have ever made. It's healthy, low carb, gluten-free, and grain-free. And it's only 3g net carbs per slice.

    This simple pie uses my grain-free pie crust that doesn't even need rolling out - see how below.

    Blue cheese bacon and mushroom pie sitting on a wooden bread board

    Blue Cheese Bacon And Mushroom Pie

    A simple yet tasty blue cheese, bacon, and mushroom pie is a rustic family dish perfect for a winter family meals or brilliant for a summer's picnic.

    It is sturdy enough to survive the school lunch box too!

    My trick to ensuring the filling is evenly spaced, is to pour the blue cheese mixture onto the baked pie crust first, then sprinkle over the cooked bacon, garlic and mushrooms. It works every time.

    Blue cheese bacon and mushroom pie about to go in the oven

    If you don't like blue cheese (what is wrong with you) you can always swap it out for your favourite cheese. You can also swap the bacon for pancetta or another flavoursome meat. This would even work with pepperoni slices too.

    Bacon and Mushroom Pie baked in a blue dish

    If you love pies, you may want to look at my recipes for spinach and feta pie (with a quick cooking video), crustless bacon and egg pie, chicken and leek pie or my salmon quiche.

    All are easy to make and are brilliant for leftovers. I often will make one of these pies for school lunches, then I am ready for the week ahead.

    Sliced blue cheese bacon and mushroom pie sitting on a wooden bread board

    Serve the blue cheese, bacon and mushroom pie with a leafy green salad and homemade mayonnaise.

    Blue cheese bacon and mushroom pie sitting on a wooden bread board

    Blue cheese, bacon, and mushroom pie recipe

    Please rate this recipe.

    3.9 from 57 votes
    Servings: 10 slices
    NET carbs: 3g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Category: Dinner. Lunch. Lunch boxes
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    This is the perfect pie for winter dinners or a summer picnic. Packed with blue cheese, bacon, and mushrooms makes this pie an incredible tasty and sturdy. if you don't like blue cheese, simply swap for your favourite cheese.

    Calculate ingredients

    Adjust servings: 10 slices
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    Ingredients

    Blue Cheese Bacon Mushroom Pie Crust

    • 150 g (1 ½ cups) almond meal/flour
    • 1 eggs - medium
    • 1 tablespoon coconut flour
    • salt and pepper to taste

    Blue Cheese Bacon Mushroom Pie Filling

    • 30 g (2 tablespoon) butter for frying
    • 2 cloves garlic minced crushed
    • 4 slices bacon diced
    • 400 g (0.8 lb) mushrooms quartered
    • 125 ml (½ cup) heavy whipping cream
    • 100 g (3.5 oz) blue cheese or your favourite cheese
    • 4 eggs - medium lightly beaten

    Instructions

    Blue Cheese Bacon Mushroom Pie Crust

    • Mix all the ingredients together with a fork. You can watch a short video here.
    • Grease and line a 24cm/ 9.5 inch pie/flan dish. 
    • Place the pie crust onto the lined dish. Place a piece of baking paper on top and smooth out the pie crust with the back of your hand or a glass tumbler. Remove the top baking paper. 
    • Make holes all over the base with a fork. This will help the pie crust bake evenly and brown beautifully.
    • Bake at 180C/350F for 15 minutes. Remove from oven

    Blue Cheese Bacon Mushroom Pie Filling

    • Heat the butter in a frying pan and gently fry the garlic, bacon and mushrooms until soft and cooked and any water has evaporated.
    • Remove from the heat to cool down. 
    • In a mixing bowl, mix the lightly beaten eggs, heavy cream and blue cheese. Pour over the cooked pie crust.
    • Place the bacon, garlic and mushroom mixture evenly into the egg mixture
    • Bake at 180C/350F for 20-30 minutes until cooked in the centre, but do not overcook.
    © Copyright Ditch The Carbs
    Nutrition Facts
    Blue cheese, bacon, and mushroom pie recipe
    Serving Size
     
    1 slice
    Amount per Serving
    NET carbs
     
    3
    g
    Total Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    10
    g
    20
    %
    Fat
     
    23
    g
    35
    %
    % Daily Value*
    -
    Calories
    265
    * Percent Daily Values are based on a 2000 calorie diet.

    2,500 RECIPES - MEAL PLANS - COOKBOOKS

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    What other flavours or ingredients would you add to the blue cheese, bacon, and mushroom pie? Is there a family favourite pie you would like me to convert to be low-carb friendly?

    If you are new here, why not head over to my closed Low Carb Support Group. It's free and we're a friendly bunch. See you there.

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Rachel

      September 28, 2021 at 5:06 am

      5 stars
      This recipe came out SO well!! The crust came out way better than I ever expected (I really can’t believe this is low carb!), and the filling was flavorful and satisfying. I made this to have for dinners this week. It heats up really nicely as leftovers! Thanks!

      Reply
    2. Bev

      November 09, 2019 at 1:34 pm

      5 stars
      Forgot to rate...

      Reply
    3. Bev

      November 09, 2019 at 1:33 pm

      Absolutely sublime! Made this last night and even my non-LCHF man loved it.

      Reply
      • Libby www.ditchthecarbs.com

        November 11, 2019 at 11:16 am

        Awesome, I love it when we can win over a carb lover to an LCHF recipe. This is one of the most popular pies on my site. So tasty and so sturdy.

        Reply
    4. Tennille

      April 17, 2019 at 7:24 pm

      4 stars
      I made this in the weekend & it is delicious however my crust came out chewy. What am I doing wrong? I'm keen to make it again because it is so delicious.

      Reply
      • Libby www.ditchthecarbs.com

        April 20, 2019 at 10:54 am

        Did you bake the crust first? Perhaps it needed a few extra minutes?

        Reply
    5. Kendra

      October 13, 2018 at 9:52 am

      Can the blue cheese be substituted with mozzarella?

      Reply
      • Libby www.ditchthecarbs.com

        October 13, 2018 at 7:53 pm

        That might be a nice substitution. The blue cheese is to give the pie a real punch of flavour, but if that's not to your liking then mozzarella will work. Or any other favourite cheese. It's quite an adaptable recipe.

        Reply
    6. Kim

      October 02, 2018 at 10:09 am

      Hiya. OMG this looks amazing. My only problem is that I can have cream. Could you sub this out for something else?

      Thanks

      Kim

      Reply
      • Libby www.ditchthecarbs.com

        October 03, 2018 at 7:50 pm

        You could probably omit the cream entirely, however, the pie may turn out a little more solid than mine.

        Reply
    7. Carrie

      September 02, 2018 at 12:31 am

      We don't like mushrooms. But this sounds delicious. Gonna figure out how to modify it using maybe spinach.

      Reply
      • Emily Hughes

        April 29, 2019 at 7:58 pm

        Hi,

        We are the same so omit the mushrooms and wilt some spinach in the pan with the bacon in just at the end. Comes out just fine. Good luck and enjoy !!

        Reply
    8. Swe

      March 20, 2018 at 1:16 pm

      Libby..hats off to you and your out of this world keto recipes. I made this pie yesterday and OMG it was so delicious that i went above my macros just to eat one more slice and I dont even regret it?The crust was just perfect and so was the filling .. I enjoyed it with a hot cuppa tea and just instantly went to food heaven?!!!! Thanks again for this delicious recipe !!

      Reply
      • Libby www.ditchthecarbs.com

        March 20, 2018 at 2:51 pm

        YAYYYYY - thank you for such a lovely review. You clearly have the same taste buds as I do. You simply can't go wrong with bacon and blue cheese ?

        Reply
    9. Jane

      February 23, 2018 at 2:41 am

      I’m veggie so I used two Quorn gammon steaks instead of the bacon which added two carbs to the whole pie. This isn’t just good. It’s an outstanding recipe. I’ve been low carb for a long time and it’s ages since I tried a new recipe that I know I’ll make again and again. Thank you . Thank you. Thank you!

      Reply
      • Libby www.ditchthecarbs.com

        February 23, 2018 at 12:30 pm

        Jane, you have just made my day. Thank you for such an amazing recipe review 🙂 xxx

        Reply
        • Annette

          June 18, 2018 at 8:04 pm

          I don't eat pork (it doesn't agree with me), so I replace the bacon with smoked chicken, works really well. This is one of my go to recipes for when I need a lunch that doesn't require eating. I take what I need and freeze the left-overs, so it's an even easier lunch for other times.

          Reply
    10. RHONDA KING

      February 18, 2018 at 5:52 pm

      I made this without the crust. I just lined a disposable pie pan with parchment paper and added the ingredients. It turned out great!

      Reply
    11. Mary wood

      February 07, 2018 at 7:12 pm

      So good! Will definitely make again. Thank you.

      Reply
    12. Jody Birnie

      January 21, 2018 at 8:52 am

      Any idea how this freezes? Sorry if this question has already been asked I did have a look. Looks so delicious going to make it tomorrow!

      Reply
      • Jane

        February 28, 2018 at 2:41 am

        I have frozen a couple of slices and they were still pretty good when defrosted and warmed in the oven.

        Reply
    13. valerie

      January 06, 2018 at 5:26 am

      Really did not care for the crust - too mealy/granular. Has anyone tried this recipe substituting fat head dough for crust?

      Reply
    14. Cam

      October 01, 2017 at 11:04 pm

      Hi! I made this pie last friday and it was amazing!! It was meant for Saturday's pic nic lunch but it didnt survive hahahah. One question, can i use milk instead of the cream? Or any other replacement? Thanks!

      Reply
      • Harry

        October 21, 2017 at 2:38 pm

        I used 2 tablespoons of coconut cream, then filled the rest of the 1/2 cup measure with full-fat coconut milk - it worked perfectly. That's my standard substitution for heavy cream since I have a casein allergy.
        You could also use a mild-flavor yogurt if you have some of that on hand. The 'heavy cream' part isn't picky.

        Reply
    15. Angela

      September 02, 2017 at 8:49 pm

      This has got to be one of the best low carb dishes I've ever tasted and was surprised at how easy it was to prepare! I used cheddar and a bit of goats cheese in the filling. It was divine! Definitely making by this again! Thanks for the awesome recipe!???

      Reply
      • Libby www.ditchthecarbs.com

        September 04, 2017 at 9:17 am

        My motto is Real food, Real easy. I don't have time to mess about with fiddly dishes, and I'm sure other families don't either. I want families to use my recipes as their new family favourites. I am so happy you love this pie, and even made your own adaptations. I love that. 🙂

        Reply
    16. Donna

      August 29, 2017 at 2:38 pm

      FYI - The short video did not load after watching the Lego ad. Not sure if the link is broken or what.

      Reply
      • Libby www.ditchthecarbs.com

        August 30, 2017 at 1:01 pm

        I'm afraid there isn't a cooking video with this recipe unfortunately. You may have clicked on an advert?

        Reply
    17. Leeanne

      August 22, 2017 at 6:06 pm

      Fabulous! I had all the ingredients so I made it today. I am so happy with the base. It held up so well that i could pick up a slice and eat with my hands! It tasted great. Will make a few variations for my kids, who sadly hate mushrooms. I'm going to slice it up and freeze portions for my work lunches. Great recipes Libby. I'm a regular on your website.

      Reply
      • Libby www.ditchthecarbs.com

        August 23, 2017 at 11:03 am

        Hey thanks Leanne, what a lovely review - both of this recipe and my website. 🙂

        Reply
    18. Mary

      August 21, 2017 at 3:32 am

      Just made this morning. I used silicon baking cups and made 12 individual "pies". Now I can freeze them and heat for work in the mornings. (I had to try one when they came out of the oven. Delish.)

      Reply
    19. Joanna

      August 14, 2017 at 1:53 pm

      Can you suggest a substitute for almond flour for someone with tree nut allergies (all tree nuts) ? It is the go to for so many low carb recipes I have no idea how or what to use in its place.

      Reply
      • Libby www.ditchthecarbs.com

        August 14, 2017 at 4:22 pm

        I have just started a new category for coconut flour recipes, click here to see them all. They are recipes either made with coconut flour, or which have a conversion to use coconut flour in place of almond flour.

        Reply
        • Brigitte

          August 20, 2017 at 11:17 pm

          I just found quinoa flour in the shop, can you replace almond flour with that?

          Reply
          • Libby www.ditchthecarbs.com

            August 21, 2017 at 5:03 pm

            Not really. Quinoa is quite high carb and behaves differently to almond flour. Sorry, I don't think that's the answer you wanted 🙁

            Reply
            • L.c.

              August 28, 2017 at 12:33 am

              What about hemp seeds instead?

    20. Dominique

      August 12, 2017 at 11:53 pm

      It was absolutely delicious! I will certainly do it again. Thank you!

      Reply
    21. Lori Laier

      August 03, 2017 at 1:13 am

      I made this pie last night exactly as written and it was wonderful. I actually added some Mobay cheese to it too (half goat, half sheep milk cheese). Thank you for the recipes!!

      Reply
    22. Jacky

      July 27, 2017 at 8:38 pm

      This looks fabulous. .next on the menu to trial

      Reply

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