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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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Hands-on Overall
Serving size mini pie
Nutritional values (per mini pie)
Net carbs4.3 grams
Protein3.4 grams
Fat11.9 grams
Calories146 kcal
Calories from carbs 13%, protein 10%, fat 77%
Total carbs6.6 gramsFiber2.3 gramsSugars2.3 gramsSaturated fat4.4 gramsSodium12 mg(1% RDA)Magnesium31 mg(8% RDA)Potassium112 mg(6% EMR)
Ingredients (makes 12 mini pies)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Optionally, dust with powdered low-carb sweetener.
- Store at room temperature for 3 days, in the fridge for a week or in the freezer for up to 6 months.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Optionally, dust with powdered low-carb sweetener.
- 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)
Calories146kcal
Net Carbs4.3g
Carbohydrates6.6g
Protein3.4g
Fat11.9g
Saturated Fat4.4g
Fiber2.3g
Sugar2.3g
Sodium12mg
Magnesium31mg
Potassium112mg
Detailed nutritional breakdown (per mini pie)
| Total per mini pie |
| 4.3 g | 3.4 g | 11.9 g | 146 kcal |
| Cranberry & Clementine Mincemeat, homemade (KetoDiet blog) |
| 3 g | 0.2 g | 1.8 g | 35 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.9 g | 2.2 g | 5.5 g | 61 kcal |
| Coconut flour, organic |
| 0.1 g | 0.2 g | 0.2 g | 5 kcal |
| Xanthan gum, thickening agent |
| 0 g | 0 g | 0 g | 1 kcal |
| Allulose, natural low-carb sweetener |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
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