Low Carb Traditional Mince Pie

Indulge in the festive charm of these *Low Carb Traditional Mince Pies*—a guilt-free twist on a holiday classic! Crafted with a buttery almond and coconut flour pastry, these pies deliver a satisfyingly crumbly texture without the carb overload. The homemade low-carb mincemeat filling is a delightful medley of unsweetened dried cranberries, warm spices like cinnamon and nutmeg, crunchy mixed nuts, and a touch of fresh orange zest for a burst of citrus flavor. Optional brandy adds a festive flair, while hints of apple lend natural sweetness. Perfectly portioned in a muffin tin and baked to golden perfection, these mince pies are as beautiful as they are delicious. Whether you're following a keto diet or simply looking for a lighter holiday treat, these low-carb pies are sure to be a crowd-pleaser at your next gathering!

Nutriscore Rating: 61/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 30 grams Coconut flour
• 100 grams Unsalted butter
• 30 grams Powdered erythritol (or another low-carb sweetener)
• 1 large Egg
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 30 grams Unsweetened dried cranberries
• 20 grams Chopped almonds
• 20 grams Chopped walnuts
• 20 grams Chopped hazelnuts
• 50 grams Chopped apple (preferably Granny Smith)
• 2 tablespoons Fresh orange juice
• 1 whole Zest of orange
• 0.5 teaspoon Vanilla extract
• 1 tablespoon Brandy (optional)
• 0.25 teaspoon Salt

Directions

Step 1

To make the low-carb mincemeat, combine the unsweetened dried cranberries, chopped almonds, walnuts, and hazelnuts in a small saucepan.

Step 2

Add the chopped apple, orange juice, orange zest, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and brandy (if using).

Step 3

Cook the mixture over low-medium heat for about 5 minutes, stirring frequently until fragrant and the apples start to soften.

Step 4

Remove from heat and allow the mixture to cool completely. Set aside while preparing the pastry dough.

Step 5

In a large mixing bowl, combine almond flour, coconut flour, powdered erythritol, and salt. Mix thoroughly.

Step 6

Add the unsalted butter to the dry ingredients and use your fingertips to rub it in until the mixture resembles breadcrumbs.

Step 7

Crack the egg into the mixture and stir together until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20-30 minutes.

Step 8

Preheat your oven to 180°C (356°F) and grease a muffin tin with butter or non-stick spray.

Step 9

Remove the chilled dough from the fridge and roll it out between two sheets of parchment paper to about 3mm thickness.

Step 10

Cut out circles of dough (large enough to line the muffin tin wells) and press gently into the prepared tin. Reserve some dough for the pie tops.

Step 11

Spoon a small amount of the cooled mincemeat filling into each pastry case, ensuring not to overfill.

Step 12

Use the reserved dough to create lattice patterns or circular tops for the pies and place them on top of the filling, sealing the edges gently.

Step 13

Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.

Step 14

Remove from the oven and allow the pies to cool in the tin for 10 minutes before transferring them to a wire rack.

Step 15

Dust lightly with additional powdered erythritol if desired and serve!

Nutrition Facts

Serving size	(534.9g)

Amount per serving	% Daily Value*
Calories	2192.6

Total Fat 193.7g	0%
Saturated Fat 63.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 440.9mg	0%
Sodium 747.1mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 35.5g	0%
Total Sugars 36.5g
Protein 49.5g	0%

Vitamin D 53.8IU	0%
Calcium 434.5mg	0%
Iron 9.3mg	0%
Potassium 794.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.6%

Protein: 8.1%

Carbs: 20.3%