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Low Carb "Spaghetti" Pie

This low carb spaghetti pie is made from homemade eggplant noodles - and all the preparation can be done in advance!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 324kcal
Author Georgina from


  • 1 lb lean ground beef
  • 14.5 oz canned crushed tomatoes
  • salt and black pepper
  • 1 large peeled eggplant
  • non-stick spray
  • 6 oz Tomato Basil Cheddar grated, divided
  • 8 oz sour cream


  • Add the ground beef to a large skillet, and cook until browned. Then added the canned crushed tomatoes, salt and pepper, then let the liquid reduce.
  • Meanwhile, make the eggplant noodles - for full details please see separate recipe.
  • Spray a large baking dish with non-stick spray, then spread the eggplant noodles over the base.
  • Combine half of the grated cheese with the sour cream, then spread it over the eggplant.
  • Add the beef and tomato mixture, and finish with the rest of the cheddar.
  • When it has cooled, cover it in foil and placed it in the fridge.
  • When you're ready to cook the pie, preheat the oven to 350F.
  • Bake it (covered) for 30 minutes, removing the foil for the last 10 minutes.
  • Serve with a slotted spatula.


Serves 4: 9g net carbs per serving
Serves 6: 7g net carbs per serving


Calories: 324kcal | Carbohydrates: 9g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 347mg | Potassium: 651mg | Fiber: 2g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 7.7mg | Calcium: 280mg | Iron: 3.1mg