Sugar Free Keto Mince Pies
User Reviews
5
Sugar Free Keto Mince Pies
Description
Sugar Free Keto Mince Pies use a pastry made from almond flour, coconut flour, butter, cream cheese, and egg to create a tender, slightly crumbly crust that bakes evenly. The filling blends peeled diced apples with toasted almonds, lemon and orange zest, dried sugar-free cranberries, and warm spices such as cinnamon, ginger, and nutmeg, sweetened with erythritol. Simmering the filling reduces excess moisture and softens the fruit for a thick but moist texture, maintaining some chunkiness if desired with a fork.
The pies are hand-cut into bases and shaped tops, then assembled and baked to a delicate consistency that firms upon cooling, requiring care when removing from the tray. These personal-sized pies offer a low-carb option reminiscent of traditional mince pies without added sugar, with the texture of the crust balancing the spiced fruit filling.
Swapping apples for zucchini can further reduce carbs while adjusting sweetness levels to taste. The finished pies store well refrigerated for a few days, making them suitable for advance preparation or small-batch baking during the holiday season.
Ingredients
Pastry
- 1 cup / 100g almond flour 100g
- ¼ cup / 30g coconut flour 30g
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- Pinch salt
- ⅔ tick / 70g butter cold
- 2 tbsp / 30g cream cheese
- 1 egg large; plus egg wash
Filling
- 1 apple 140g, peeled and cut into small cubes, small size
- ¼ cup / 20g almonds toasted and chopped, flaked
- lemon zest ¼
- orange zest of ½
- ¼ cup / 20g dried cranberries sugar free
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 tablespoon erythritol golden
- 2 tbsp / 30g butter melted
- 1 tablespoon water
- 1 teaspoon lemon juice optional
- 1 tablespoon brandy optional
Instructions
Filling
- Place everything except the brandy and almonds in a saucepan and simmer on a low heat for about 5 minutes until quite thick but with just a little moisture left. Option to press with a fork if you want less chunky apple. Stir through almonds and optional brandy and allow to cool.
Pastry
- In food processor, pulse all the dry ingredients until combined. Add the butter chunks and cream cheese and pulse until combined. Add 1 large egg and pulse to combine again. Shape into a ball and wrap in greaseproof paper. Chill in the freezer for 20 minutes.
- Preheat oven to 180C / 350F.
- Roll the dough between two sheets of greaseproof paper until 3 - 4 mm thick. Use a 7.5cm cutter to but out bases x 6. Scrape the left over dough together and re-roll to make two more bases. Place bases in freezer whilst making the tops. Re-roll the left over dough to make 8 stars (7 cm cutter) or whatever shape you like for the top.
- NOTE: If the dough becomes too warm to cut out at any point simply place back in the freezer for 5 - 10 minutes to firm up.
- Grease a shallow muffin / Yorkshire pudding tin with butter and add a base. Add mince-meat (approx 1 tablespoon per mince pie) and then your pastry lid.
- Press to seal slightly and brush with egg wash. Bake for approximately 18 minutes or until golden on top. Allow to cool and remove from pan. Dust with powdered sweetener to serve and optional whipped cream, keto custard or keto vanilla ice cream.
Notes
- The recipe yields 8 mince pies at approximately 6g net carbs each, with an option to reduce carbs to about 4.4g per pie by substituting the apple with peeled, cored, chopped zucchini and increasing sweetener.
- Fresh cranberries can replace sugar-free dried cranberries, but the filling should be cooked longer to reduce extra liquid and adjusted with additional sweetener to taste.
- Allow pies to cool completely before removing from the baking tray as they remain fragile when warm and will firm up as they cool.
- Store the mince pies in a covered container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 60g | |
| Calories | 236kcal | 12% |
| Total Carbohydrates | 9g | 3% |
| Protein | 5.3g | 11% |
| Fat | 20.9g | 32% |
| Saturated Fat | 8.6g | 43% |
| Fiber | 3g | 12% |
| Sugar | 4.8g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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