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stacked keto mince pies dusted with powdered sweetener
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Sugar Free Keto Mince Pies

Katrin Nürnberger from sugarfreelondoner.com
A proper British Christmas isn't complete without a good mince pie. These keto sugar free mince pies are buttery and fruity but without all the carbs and sugar of the store-bought versions. You can happily enjoy one… or two!
Course Dessert
Cuisine British
Prep Time 15 minutes
Cook Time 18 minutes
chill time 20 minutes
Total Time 53 minutes
Servings 8
Calories 236kcal

Ingredients

Pastry

Filling

  • 1 small apple 140g, peeled and cut into small cubes
  • ¼ cup / 20g flaked almonds toasted and chopped
  • zest ¼ lemon
  • zest of ½ orange
  • ¼ cup / 20g sugar free dried cranberries
  • ½ tsp ginger
  • ½ tsp cinnamon
  • tsp nutmeg
  • 3 tbsp golden erythritol
  • 2 tbsp / 30g butter melted
  • 1 tbsp water
  • 1 tsp lemon juice optional
  • 1 tbsp of brandy optional

Instructions

Filling

  • Place everything except the brandy and almonds in a saucepan and simmer on a low heat for about 5 minutes until quite thick but with just a little moisture left. Option to press with a fork if you want less chunky apple. Stir through almonds and optional brandy and allow to cool.

Pastry

  • In food processor, pulse all the dry ingredients until combined. Add the butter chunks and cream cheese and pulse until combined. Add 1 large egg and pulse to combine again. Shape into a ball and wrap in greaseproof paper. Chill in the freezer for 20 minutes.
  • Preheat oven to 180C / 350F.
  • Roll the dough between two sheets of greaseproof paper until 3 - 4 mm thick. Use a 7.5cm cutter to but out bases x 6. Scrape the left over dough together and re-roll to make two more bases. Place bases in freezer whilst making the tops. Re-roll the left over dough to make 8 stars (7 cm cutter) or whatever shape you like for the top.
  • NOTE: If the dough becomes too warm to cut out at any point simply place back in the freezer for 5 - 10 minutes to firm up.
  • Grease a shallow muffin / Yorkshire pudding tin with butter and add a base. Add mince-meat (approx 1 tbsp per mince pie) and then your pastry lid.
  • Press to seal slightly and brush with egg wash. Bake for approximately 18 minutes or until golden on top. Allow to cool and remove from pan. Dust with powdered sweetener to serve and optional whipped cream, keto custard or keto vanilla ice cream.

Notes

6g net carbs per mince pie. Makes 8 sugar free mince pies @ 60 g each. 
To reduce this recipe to 4.4g net carbs per mince pie, swap the apple out with zucchini. Use 1 ¼ cups / 150g chopped zucchini (peel and core them before chopping.) Also, increase the sweetener as you're now missing the natural sweetness of the apple. 
Important: Don't attempt to remove your keto mince pies from baking tray until they are fully cooled! They are fragile while hot and firm up as they cool.  
Storage: Tupperware in the fridge for up to 3 days. 

Nutrition

Serving: 60g | Calories: 236kcal | Total Carbohydrates: 9g | Protein: 5.3g | Fat: 20.9g | Saturated Fat: 8.6g | Fiber: 3g | Sugar: 4.8g