Keto Traditional Mince Pie
Enjoy the festive flavors of the season guilt-free with this indulgent yet healthy Keto Traditional Mince Pie recipe. Designed for those following a low-carb lifestyle, these bite-sized treats feature a buttery almond and coconut flour crust sweetened with erythritol, complemented by a rich, spiced filling made with sugar-free dried cranberries, raisins, nuts, fresh citrus, and a splash of brandy (optional). Bursting with warming notes of cinnamon, nutmeg, ginger, and cloves, this keto-friendly dessert is perfect for holiday gatherings or anytime you’re craving a taste of tradition without the carbs. Ready in just 45 minutes, these homemade pies make the ultimate festive addition to your spread—serve them warm or at room temperature, topped with a dusting of powdered erythritol for a gorgeous finish that will delight your guests.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Erythritol (granulated, for crust)
- 8 tablespoons Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.5 cup Sugar-free dried cranberries (chopped)
- 0.5 cup Sugar-free raisins (chopped)
- 0.25 cup Chopped pecans
- 0.25 cup Chopped almonds
- 1 piece Zest of orange
- 1 tablespoon Fresh lemon juice
- 0.25 cup Erythritol (granulated, for filling)
- 1 teaspoon Unsweetened apple cider vinegar
- 1 tablespoon Brandy (optional)
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C), and grease a 12-cup muffin tin or use silicone liners.
To make the crust, mix the almond flour, coconut flour, and 2 tablespoons of erythritol in a large bowl.
Add the butter (cold and cubed) to the dry ingredients and work it into the mixture with your fingers or a pastry cutter until it achieves a crumbly texture.
Mix the egg and vanilla extract into the dough until it forms a ball. Refrigerate the dough for 10 minutes to firm up.
Meanwhile, prepare the filling. In a saucepan over medium heat, combine the sugar-free dried cranberries, sugar-free raisins, chopped pecans, chopped almonds, orange zest, lemon juice, 0.25 cup erythritol, apple cider vinegar, brandy (if using), and water.
Add the ground cinnamon, ground nutmeg, ground ginger, and ground cloves, and stir everything together. Simmer the mixture for 10-15 minutes, stirring frequently, until it slightly thickens. Let the filling cool slightly.
Roll out the dough between two sheets of parchment paper to about 1/8-inch thickness. Use a round cutter to cut out circles to fit into the muffin tin as pie bases, and gently press them into the tins.
Spoon the cooled filling evenly into each pie shell.
Roll out the remaining dough and cut out smaller circles or decorative shapes for the tops of the pies. Place them on top of the filling and gently seal the edges.
Bake the mince pies in the preheated oven for 20-25 minutes, or until the crust turns golden brown.
Allow the pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, optionally dusted with a pinch of powdered erythritol for decoration.
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 68.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 701 mg | 54% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1450 mg | 31% | |
*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.
