These keto mince pies are a treat you can enjoy during the festive period! They’re low carb, gluten-free, simple to make and are the perfect accompaniment to your lunchtime coffee.
Keto mince pies are a traditional pie full of fruits and spices. This recipe uses a sugar substitute instead of sugar. These spiced fruit minced pies taste as good as the real thing and are full of Christmas flavor.
We have made mini pies as the coconut flour pastry can be delicate. All you need is a couple of bites of this tasty treat to be satisfied.
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What is a Mince Pie?
In the 19th and early 20th centuries, mince pies were traditional British Christmas delicacies. The filling used to be a sweet meat filling in a suet case but now the mince meat is a mixture of dried fruits, sugar, spices in a pastry case. Today, the pies remain popular at Christmas and occasionally at other times of the year in some parts of the country.
Mince pies are a popular British treat left out for Santa and are enjoyed throughout Christmas, served warm or cold.
Are Mince Pies High in Carbs?
Traditional mince pies are high in carbs as they are made with white flour, sugar and high carb dried fruit.
For this low carb recipe we are using dried low carb berries and using low carb fruit. An apple sneaked it's way into the recipe as it's spread out between 20 servings and spreads the carbs out. These mini mince pies are just 3g net carbs each. They are great diabetic mince pies for the holiday.
Mince Pie Filling Ingredients
- Apple - Use a dessert apple such as a Granny Smith or a Bramley Apple. You could omit this and replace it with more zucchini for a low carb pie.
- Zucchini - we used yellow zucchini as we find it a bit sweeter when cooked but green zucchini works too.
- Sweetener - We used allulose but any low carb sweetener can be used.
- Keto Candied Peels - If you don't have homemade candied citrus peels to hand, you could use orange zest and lemon zest.
- Dried Cranberries - Dried cranberries are used to replace raisins and sultanas. Try to use sugar free or make your own.
- Dried Blueberries - Dried blueberries are used to replace currants. Try to use sugar free.
- Brandy - This is entirely optional but you could also use rum.
The Spice Mix
The spice mixture can be adjusted to your own taste and the spices tweaked.
The Mince Pie Pastry
For our low carb Christmas mince pies we have used a coconut flour pie crust that we have used for other recipes such as our mini pecan pie tarts.
How to Make Keto Mince Pies Filling
The smell of the mincemeat filling is divine and fills your kitchen with holiday scents.
Peel and chop the zucchini and the apple
Place all mincemeat filling ingredients into a medium saucepan and simmer for 15 minutes
We found that half this recipe made enough filling for this mince pie recipe. Bake another batch or store it in the fridge for a couple of weeks.
Making the Coconut Flour Pastry
Mini mince pies are a good choice for this low carb pastry as it can be very delicate to handle.
Place the ingredients in a food processor
Run the processor until you have a dough
Place the dough in the fridge to chill for 30 minutes
Place small dough balls into muffin tin and press to make the pie crust.
Cut out stars for the pie topping
Place the star shapes on top of the pies and bake
Keep these low carb mince pies in the fridge in airtight container and they will last up to 4-5 days.
More Keto Christmas Desserts
Don't miss out on holiday treats with these low carb Christmas recipes:
Keto Mince Pies
Mince Pie Filling
- 5 oz apple medium sized
- 6 oz zucchini medium sized
- 1 oz Brown monkfruit or other low carb sweetener
- 2 oz dried cranberries sugar free
- 2 oz dried blueberries sugar free
- 4 oz butter
- 2 oz keto candied peel
- 3 tablespoons brandy optional
- ½ teaspoon cinnamon
- ½ teaspoon all spice
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup coconut flour
- 8 tablespoons almond flour
- 1 teaspoon xanthan gum
- ½ cup butter
- 4 oz cream cheese
- 6 tablespoons monkfruit sweetener
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
Make the Mince Pie Filling
- Peel and chop the apple and zucchini. Chop into small 1cm pieces.
- Add the apple, zucchini, brown sweetener, dried cranberries, dried blueberries, keto candied peel, butter and spices and simmer on a medium heat for 15 minutes.
- Remove from the heat and stir in the brand (optional)
- Allow to cool, then spoon into air tight glass jars.
Make the Pastry
- Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
- Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
- Preheat the oven to 180C/350F degrees and set a mini muffin silicone mold on a baking tray.
- Remove the pastry from the fridge cut into ⅔rds. Set aside the ⅓rd of the pastry and roll the ⅔rds into 20 balls.
- Place the mini balls into the muffin tin press the pastry balls into the muffin tin making sure that there is a large “well” in the middle and spread the edges out.
- Spoon the mince pie filling into the pastry cases.
- Roll the remaining pastry in between two layers of parchment paper. Cut out star shapes or any other shape you wish for decoration.
- Place the cut out pastry shapes on top of the mince pie filling.
- Bake for 25-30 minutes until the tops are golden.
- Allow to cool and serve with a light dusting of allulose.
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