Low Carb Traditional Mince Pie
Indulge in the festive flavors of a holiday classic with a healthier twist, thanks to this Low Carb Traditional Mince Pie recipe. Crafted with a buttery almond and coconut flour crust, these pies are naturally low-carb, gluten-free, and sweetened with powdered erythritol for a guilt-free treat. The luscious homemade mincemeat filling combines unsweetened dried cranberries, a trio of chopped nuts, juicy apple, and zesty orange, infused with warm spices like cinnamon, nutmeg, and cloves for that quintessential holiday aroma. Optional brandy adds a sophisticated touch, while the pies are topped with a delicate lattice or circular crust for a beautifully rustic finish. Perfect for seasonal gatherings or your keto holiday spread, these bite-sized delights are ready in just an hour and are guaranteed to impress!
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Recipe Information
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
Instructions
To make the low-carb mincemeat, combine the unsweetened dried cranberries, chopped almonds, walnuts, and hazelnuts in a small saucepan.
Add the chopped apple, orange juice, orange zest, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and brandy (if using).
Cook the mixture over low-medium heat for about 5 minutes, stirring frequently until fragrant and the apples start to soften.
Remove from heat and allow the mixture to cool completely. Set aside while preparing the pastry dough.
In a large mixing bowl, combine almond flour, coconut flour, powdered erythritol, and salt. Mix thoroughly.
Add the unsalted butter to the dry ingredients and use your fingertips to rub it in until the mixture resembles breadcrumbs.
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.
Preheat your oven to 180°C (356°F) and grease a muffin tin with butter or non-stick spray.
Remove the chilled dough from the fridge and roll it out between two sheets of parchment paper to about 3mm thickness.
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.
Spoon a small amount of the cooled mincemeat filling into each pastry case, ensuring not to overfill.
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.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
Remove from the oven and allow the pies to cool in the tin for 10 minutes before transferring them to a wire rack.
Dust lightly with additional powdered erythritol if desired and serve!
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 36.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 434 mg | 33% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 794 mg | 17% | |
*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.
