Keto Pide Boats with Spiced Beef & Runny Egg

About This Recipe

Comfort-food vibes meet a global twist: cheesy low-carb Turkish pide boats layered with spiced beef, salty feta, and a luscious jammy egg on top. Built on quick fathead dough, this dinner is weeknight-friendly, gluten-free, and keto-approved. Yields 2 individual boats.

Category: Dinner  |  Difficulty: Medium  |  Serves: 2

Ingredients

Fathead Dough

• 1 1/2 cups (170 g) low-moisture shredded mozzarella
• 3/4 cup (75 g) blanched almond flour
• 1 large egg, beaten
• 1/2 tsp baking powder (optional, for a little lift)
• Pinch of sea salt
• 1–2 tsp olive oil, for brushing

Spiced Beef & Toppings

• 10–12 oz (285–340 g) ground beef
• 1 cup chopped fresh spinach
• 1/3 cup crumbled feta
• 2 large eggs (for topping)
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground coriander
• 3/4 tsp sea salt, plus black pepper to taste
• To finish: chopped parsley and sesame or za’atar; lemon wedges (optional)

Instructions

1. Preheat. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Make the fathead dough. In a microwave-safe bowl, heat mozzarella until just melted (60–90 seconds). Quickly mix in almond flour, the beaten egg, baking powder (if using), and a pinch of salt. Knead with oiled hands until smooth; rest 5 minutes.
3. Cook the filling. In a skillet over medium-high heat, brown the ground beef, breaking it up. Season with cumin, paprika, garlic powder, onion powder, coriander, salt, and pepper. Stir in spinach just until wilted; remove from heat.
4. Form the boats. Divide dough into 2 pieces. Roll each between parchment into an 8-inch oval. Spoon beef–spinach filling down the center, leaving a 1-inch border. Sprinkle with feta. Fold edges inward and pinch the ends to create canoe-shaped boats.
5. Par-bake. Brush edges lightly with olive oil. Bake 8–10 minutes until the crust is just set.
6. Add the eggs. Use a spoon to make a shallow well in each boat. Crack an egg into each. Return to the oven and bake 6–8 minutes until whites are set and yolks are jammy (or to your preference).
7. Finish & serve. Rest 2 minutes. Sprinkle with parsley and sesame or za’atar. Add a squeeze of lemon if you like and serve hot.

Keto Focus

Grain-free fathead dough (almond flour + mozzarella) replaces wheat for a low-carb crust. High-fat cheeses and eggs support satiety, while the spiced beef delivers protein—no added sugars, naturally gluten-free. About 8g net carbs per serving.

Nutrition Facts (per serving)

• Calories: 900
• Protein: 61g
• Fat: 68g
• Total Carbs: 12g
• Fiber: 4g
• Net Carbs: 8g

Tips & Variations

• Protein swap: Try ground lamb or turkey; use certified halal meat if needed.
• Cheese twist: Mix in halloumi or cheddar; add chili flakes for heat.
• Veg boost: Add sautéed mushrooms or peppers (adjust baking time as needed).
• Egg doneness: For set yolks, bake an extra 2–3 minutes after adding the eggs.
• Make-ahead: Par-bake empty boats 6–7 minutes and freeze. Top from frozen and add 2–3 minutes to bake time.
• Dairy-lighter option: Use part-skim mozzarella; keep feta minimal to maintain texture.

Serving & Pairing

• Serve with a crisp cucumber–tomato–herb salad and lemon-olive oil dressing.
• Great with garlicky yogurt sauce or tahini lemon drizzle (both low carb).
• Round it out with herbed cauliflower rice for a satisfying plate.