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!

Are you ready to create the ultimate 12-month blueprint for reaching your health & weight loss goals this coming year?

How to Lose Weight & Transform Your Health for Life

Our free on-demand video training will walk you through how to make 2024 THE year you set health goals…and keep them.

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

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.
4 from 1 vote
Print Pin Rate
Course: Dinner, Lunch, Lunch boxes
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb chicken pie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 slices
Calories: 265kcal
Author: Thinlicious.com
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


Blue Cheese Bacon Mushroom Pie Crust

  • 150 g almond meal/flour
  • 1 eggs – medium
  • 1 tbsp coconut flour
  • salt and pepper to taste

Blue Cheese Bacon Mushroom Pie Filling

  • 30 g butter for frying
  • 2 cloves garlic minced crushed
  • 4 slices bacon diced
  • 400 g mushrooms quartered
  • 125 ml heavy whipping cream
  • 100 g blue cheese or your favourite cheese
  • 4 eggs – medium lightly beaten


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.


Serving: 1sliceCalories: 265kcalCarbohydrates: 5gProtein: 10gFat: 23gSaturated Fat: 8gFiber: 2gSugar: 1g

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.

Get our FREE guide to finally fix your metabolism!

Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.

Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This looks fabulous. .next on the menu to trial

  2. Lori Laier says:

    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!!

  3. Dominique says:

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

  4. 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.

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

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

          1. What about hemp seeds instead?

  5. 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.)

  6. 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.

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

  8. 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!???

    1. 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. 🙂

  9. 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!

    1. 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.

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

  11. Jody Birnie says:

    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!

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

  12. Mary wood says:

    So good! Will definitely make again. Thank you.

  13. RHONDA KING says:

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

  14. 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!

      1. 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.

  15. 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 !!

    1. 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 ?

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

    1. Emily Hughes says:


      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 !!

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



  18. Can the blue cheese be substituted with mozzarella?

    1. 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.

  19. 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.

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

    1. 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.

  21. 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!

  22. 5 stars
    I made this for my family and it was so good, that I hid it in the fridge and ate it all myself! My new favorite! Thanks so much for sharing ❤️