Low Carb Mince Pies
Author: 
Recipe type: Christmas
Prep time: 
Cook time: 
Total time: 
Serves: 7
 
A simple low-carb mince pie recipe.
Ingredients
  • PASTRY
  • 100 g ground almonds
  • 30 g coconut flour
  • 20 g Sukrin Gold sweetener, (for alternative sweetener, see notes)
  • 1 tsp cinnamon
  • 1 egg, medium (plus 1 optional egg for later to glaze the pastry)
  • 15 g butter or coconut oil, melted
  • 15-20ml water
  • FILLING
  • 250g frozen berries, thawed
  • ½ tsp orange zest
  • ¼ tsp lemon zest
  • 45 g Sukrin Gold sweetener (for alternative sweetener, see notes)
  • 1 tsp mixed spice (I used one from M & S which I highly recommend as it has dried orange in it)
  • 1 tbsp chia seeds
Instructions
  1. Preheat oven to 180 C.
  2. Make sure your frozen berries are thawed.
  3. In to a bowl add the ground almonds, coconut flour, sweetener and cinnamon. Using a wooden spoon or spatula, stir dry ingredients together until combined
  4. Add in the beaten egg. Stir in well to form coarse breadcrumbs
  5. Add in the melted butter and continue to stir in to the mixture. Slowly add the water until a dough has been formed (if you require a little more water then do add some but do be aware you want it to be a dough consistency). Use your hands to knead this in to a ball.
  6. Wrap the dough in clingfilm and pop in the fridge whilst you make the filling (I suggest 20 minutes or more, the longer the better).
  7. Drain the thawed berries of any liquid they might be standing in. Pop the berries in to a pan over high heat.
  8. Bring to a boil, breaking them down as much as you can and stirring regularly for about 60 seconds, then reduce to a medium simmer.
  9. Add in the orange zest, lemon zest, mixed spice and sweetener (be wary of how much sweetener, better to add to little and then add as you taste it).
  10. Stir well until combined.
  11. Continue to simmer for about 5-6 minutes until a thick jam like consistency.
  12. Remove from heat, add the chia seeds and leave to stand for 15 minutes (the longer the better).
  13. My suggestion at this stage would be to try the mixture. If you don’t think it is sweet enough then add a little more sweetener, adapt the ingredients as you see fit. More spice, more zest if required etc.
  14. Remove pastry from fridge. Split in to small balls (remember to keep a little to the side to make the stars or any other decoration you like) and press each one carefully in to the pie moulds.
  15. Place in the oven for 8-10 minutes until firm and slightly going golden at the edges.
  16. Add in 2 tsps filling to each pie.
  17. Add any decoration you might like (I hand cut the stars).
  18. Optional: Whisk one egg in a cup and apply an egg wash to the star and any visible pastry.
  19. Place back in the oven for about 10 minutes until golden.
  20. Enjoy hot from the oven, or cool completely and store in a tin on the kitchen side for up to 4 days or in the fridge for up to 7 days.
Notes
Sukrin Gold is a like for like sweetener to brown sugar.
The first ever all-natural brown sugar free sweetener with the aroma, sweetness, flavour and texture of granulated brown sugar.
So, if you are using another sweetener be mindful that you might not need to use as much. You can of course avoid sweetener altogether, or use an alternative like coconut sugar / honey etc, just be aware that by using sugar you will be increasing the carb content considerably.
Nutrition Information
Carbohydrates: 4g per pie
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/low-carb-mince-pies/