Low-Carb Mince Pies

I can't imagine Christmas without mince pies. Here are traditional mince pies made from scratch and 100% keto-approved with just about 4 grams of net carbs per pie!

These mince pies do take a bit more work than most low-carb desserts but they're totally worth the effort, especially for a special time like Christmas.

The keto shortcrust pastry is crumbly with a slight crunch and the mincemeat filling is sweet and spiced with the perfect balance of flavors from tangy cranberries, juicy apple and sweet clementine.

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How To Make Keto Mince Pies

You'll start by making the filling. Make a batch of my Low-Carb Cranberry and Clementine Mincemeat. For the crust, you'll be making my keto shortcrust pastry which is the same as the one I used in my Low-Carb Beef & Beer Pot Pie with additional sweetener.

The dough is very fragile so make sure it's completely chilled and firm before rolling and cutting out any shapes. When ready, roll out to cut out the base and then return the remaining dough into the fridge to keep it firm while you fill the pies.

You won't need the whole Low-Carb Mincemeat recipe but you can keep any leftover mincemeat in the fridge for up to two weeks. Otherwise, if you want to use all of the mincemeat filling, you will need to make more crust for 18 instead of 12 mince pies. To do that, here's what you need to make more crust:

• 1 ³/₄ cups + 1 tbsp almond flour (187 g/ 6.6 oz)
• 3 tbsp coconut flour (24 g/ 0.8 oz)
• 1 ¹/₂ tsp xanthan gum
• pinch of sea salt
• ³/₄ stick cold unsalted butter (85 g/ 3 oz)
• 1 ¹/₂ large egg, plus ¹/₂ egg for brushing on top
• 2 tbsp brown sugar substitute such as Sukrin Gold (20 g/ 0.7 oz)

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Step-by-step

1. Start by making the Low-Carb Cranberry and Clementine Mincemeat. This will take an extra 15 minutes or more if you also need to make the sugar-free dried cranberries. You can make the mincemeat up to a week in advance.
   Note: You will have some leftover mincemeat which you can keep in the fridge for a couple of weeks. Otherwise you can make more mince pies to use up all of the mincemeat. To make 18 mince pies instead of 12, see the recipe tips above.

   

2. To make the shortcrust pastry, place the almond flour, coconut flour, xanthan gum and sweetener (Allulose or Erythritol-based sweetener) into a food processor. Process until well combined. Add the cold butter cut into chunks and one egg. Process again until thick dough forms.

   

3. Place the dough in a cling film, wrap and refrigerate for 2 hours or freeze for 20 to 30 minutes. The dough needs proper chilling as otherwise it will be too fragile.

   

4. Place the dough on a silicon mat (or any flexible non-stick mat) and roll out using a silicon-covered rolling pin until no more than ¹/₂ cm (¹/₄ inch) thick.

5. To cut out the crust, use round cookie cutters. You'll need one that is larger for the base and one that is slightly smaller for the top. Start with the base and then place the remaining dough back into the fridge to firm up while you fill the pies.

6. Place the crust inside a mince pie pan or a muffin pan with 12 holes. Fill each crust with a heaped tablespoon (20 g/ 0.7 oz) of the prepared mincemeat.

7. Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the remaining dough from the fridge and cut out more crust to carefully place on top of the filled pies. If you're using round cookie cutter, use a fork to press around the edges and seal the pies while creating a decorative effect.

8. Brush each pie with the remaining beaten egg and sprinkle each pie with brown sugar substitute. Using a skewer or a pointed knife, create small holes on top to help let the steam escape (not needed for star tops).
   Note: I used a 7 cm (2 ³/₄ inch) and a 6 cm (2 ¹/₄ inch) round cookie cutter and also a 6 cm (2 ¹/₂ inch) star cutter. If you use a star cutter, you may end up with some leftover dough.

   

9. Place in the oven and bake for about 15 minutes, until light golden on top. Remove from the oven and let the pies cool down.

   

10. Optionally, dust with powdered low-carb sweetener.

    

11. Store at room temperature for 3 days, in the fridge for a week or in the freezer for up to 6 months.

    

Recipe

Low-Carb Mince Pies

★★★★★4.6 (19 ratings)

Traditional Christmas pies made with keto shortcrust pastry filled with homemade sugar-free cranberry and ...

Hands on

30m

Overall

1h 30m

Servings

12

4.4 g

Net carbs

3.4 g

Protein

11.9 g

Fat

146

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 mini pies

• 250 g Low-Carb Cranberry and Clementine Mincemeat (8.8 oz)
• 1 ¹/₄ cups almond flour (125 g/ 4.4 oz)
• 2 tbsp coconut flour (16 g/ 0.5 oz)
• 1 tsp xanthan gum
• ¹/₄ cup granulated Allulose or Erythritol (50 g/ 1.8 oz)
• pinch of sea salt
• ¹/₂ stick cold unsalted butter (57 g/ 2 oz)
• 1 large egg, plus ¹/₂ egg for brushing on top
• 1 ¹/₂ tbsp brown sugar substitute such as Sukrin Gold (15 g/ 0.5 oz)
• Optional: powdered low-carb sweetener for dusting

Instructions

1. Start by making the Low-Carb Cranberry and Clementine Mincemeat. This will take an extra 15 minutes or more if you also need to make the sugar-free dried cranberries. You can make the mincemeat up to a week in advance.
   Note: You will have some leftover mincemeat which you can keep in the fridge for a couple of weeks. Otherwise you can make more mince pies to use up all of the mincemeat. To make 18 mince pies instead of 12, see the recipe tips above.

2. To make the shortcrust pastry, place the almond flour, coconut flour, xanthan gum and sweetener (Allulose or Erythritol-based sweetener) into a food processor. Process until well combined. Add the cold butter cut into chunks and one egg. Process again until thick dough forms.

3. Place the dough in a cling film, wrap and refrigerate for 2 hours or freeze for 20 to 30 minutes. The dough needs proper chilling as otherwise it will be too fragile.

4. Place the dough on a silicon mat (or any flexible non-stick mat) and roll out using a silicon-covered rolling pin until no more than ¹/₂ cm (¹/₄ inch) thick.

5. To cut out the crust, use round cookie cutters. You'll need one that is larger for the base and one that is slightly smaller for the top. Start with the base and then place the remaining dough back into the fridge to firm up while you fill the pies.

6. Place the crust inside a mince pie pan or a muffin pan with 12 holes. Fill each crust with a heaped tablespoon (20 g/ 0.7 oz) of the prepared mincemeat.

7. Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the remaining dough from the fridge and cut out more crust to carefully place on top of the filled pies. If you're using round cookie cutter, use a fork to press around the edges and seal the pies while creating a decorative effect.

8. Brush each pie with the remaining beaten egg and sprinkle each pie with brown sugar substitute. Using a skewer or a pointed knife, create small holes on top to help let the steam escape (not needed for star tops).
   Note: I used a 7 cm (2 ³/₄ inch) and a 6 cm (2 ¹/₄ inch) round cookie cutter and also a 6 cm (2 ¹/₂ inch) star cutter. If you use a star cutter, you may end up with some leftover dough.

9. Place in the oven and bake for about 15 minutes, until light golden on top. Remove from the oven and let the pies cool down.

10. Optionally, dust with powdered low-carb sweetener.

11. Store at room temperature for 3 days, in the fridge for a week or in the freezer for up to 6 months.

Nutrition per mini pie

Carbs 13%Protein 10%Fat 77% of calories

Net carbs

4.4 g

Total carbs

11.8 g

Fiber

2.3 g

Sugars

2.3 g

Protein

3.4 g

Fat

11.9 g

Saturated fat

4.4 g

Calories

146 kcal

Sodium

12 mg · 0.54% RDA

Magnesium

31 mg · 7.87% RDA

Potassium

112 mg · 5.61% EMR

Nutrition by ingredient

Per mini pie	Net carbs	Protein	Fat	kcal
Cranberry & Clementine Mincemeat, homemade	3 g	0.2 g	1.8 g	35
Almond flour (blanched ground almonds, almond meal)	0.9 g	2.2 g	5.5 g	61
Coconut flour, organic	0.1 g	0.2 g	0.2 g	5
Xanthan gum, thickening agent	0 g	0 g	0 g	1
Allulose, natural low-carb sweetener	0.2 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0 g	3.8 g	34
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Sukrin Gold, brown sugar substitute	0.1 g	0 g	0 g	0
Total	4.4 g	3.4 g	11.9 g	146

Serving size mini pie

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Vegetarian