Low-Carb Mince Pies

Step 1Start 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.

Step 2To 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.

Step 3Place 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.

Step 4Place 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.

Step 5To 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.

Step 6Place 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.

Step 7Preheat 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.

Step 8Brush 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.

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

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

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