Low Carb Christmas Mince Pies


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Low Carb Christmas Mince Pies. A festive tradition now perfectly healthyfied and ketofied. 3g net carbs.

I have to admit that I’ve never been a fan of mincemeat. In fact, that’s an understatement, because I actually can’t stand it. I tried a mince pie once a loooong time ago, and nearly threw up. Thereafter, just to be polite when someone insisted that I taste their great/luxury/best evermince pies‘, I only ever, reluctantly, ate the pastry bit, hoping that I wouldn’t taste the filling.

To my palate, mincemeat is truly horrid. Not to mention the ill-thought-out appellation. Much as I’m proudly British, the French have far more finesse when it comes to naming their desserts.

Anyway. My husband, aka sweet-addict, aka dessert monster, aka dustbin, aka food hoover, can’t get enough of mince pies. And this year he managed to convince me to make a keto version. His claim being that Christmas isn’t Christmas without mince pies, that many, many, many people love them, and that I’m the weird one. Whatever…

I must admit that, having succumbed to marital pressure, I’m actually quite proud of the final result.

You see, my cunning husband made me change the recipe several times and bake more and more of the wretched things, claiming that the mince meat filling wasn’t quite right. So I duly proceeded to fine tune my mincemeat concoction. And batch after batch came out of the oven (why do I feel I was tricked?) until dear husband pronounced the winner.

Low Carb Christmas Mince Pies

In the end, my Low Carb Christmas Mince Pies have been a hit with everyone who has tasted them. “Incredible” being the most common feedback. Whatever… I’ll take a custard filling over mincemeat any day.

The Secret Ingredient that makes my Low Carb Christmas Mince Pies VERY Low Carb.

Mincemeat is obviously the key element of mince pies. But many low-carb recipes for mincemeat involve a lot of berries and nuts, which means… extra carbs. So to stay within my target maximum, I’ve ingeniously (hahaha – as if…) used a secret ingredient: zucchini. Yep, you read that right. Zucchini.

My husband doesn’t know that. No-one does. None of my tasters detected a strange intruder in my mince pies. Which is exactly what I wanted. Mission accomplished.

Low Carb Christmas Mince Pies

The recipe itself is stupidly simple. I know it looks long-winded and complicated at first glance. But that’s just because I like to write detailed instructions. Precision is key in baking, but even more so when it comes to keto/low-carb, because absence of gluten and high-carb thickeners make things a lot trickier. My recipes are designed to deliver good results every time.

I ought to remind you all that lupins belong to the same botanical family as peanuts. Therefore, if you have a peanut allergy, consider whether you want to take the risk (reactions are extremely rare but the potential is real).

Low Carb Christmas Mince Pies


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Low Carb Christmas Mince Pies

Low Carb Christmas Mince Pies

For all lovers of mince pies, this one is not to be missed. These festive treats are keto-friendly, healthy and delicious.
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Course: Desserts, Sweet Bites
Diet: Gluten Free, Grain Free, Keto, Low Carb, Sugar Free
Keywords: almonds, coconut flour, festive, lupin, mince pies, mincemeat, pecans, zucchini
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 6 mince pies




  • 150 g zucchini top and tailed, net weight
  • 30 g unsalted butter
  • 1 unwaxed lemon zest only
  • 1 small unwaxed orange zest only
  • ¼ tsp of each ground spice: cinnamon, cloves, nutmeg, cardamom, ginger
  • 1 star anise
  • ½ tsp blackstrap molasses (U.S. option HERE)
  • 60 g blackberries and raspberries (combined weight)
  • 30 g allulose (U.K.option HERE)
  • 1 tsp vanilla extract (U.S. option HERE)
  • 1 TBSP brandy



Make the Mincemeat (200g yield):

  • chop zucchini into small pieces and place them in a small, heavy-base saucepan, together with all other ingredients except the last two on the list.
  • simmer over medium heat, uncovered, for 20 minutes, stirring occasionally, until very little liquid remains; then remove from heat and leave to cool.
  • once cool, remove star anise, stir in vanilla and brandy; taste and adjust spices/sweetness to your preference ...more brandy, perhaps?
  • blitz a couple of times with a stick blender (U.S. option HERE) if you feel it’s too chunky (depends on how small you chopped the zucchini) - careful not to turn it into a purée; set aside.

Prepare the Pastry:

  • sift and mix dry ingredients, add the rest and combine by hand, wearing food-safe disposable gloves (U.S. option HERE).
  • keep squeezing through your fingers and turning the mixture until there are no visible butter lumps, then shape it, cover it, and chill it for 10 minutes.
  • butter 6 holes of your baking tray, and set aside (refrigerate if your kitchen is very warm).
  • when the dough has firmed up a little, take it out of the fridge and place it over a silicone pastry mat (U.S. option HERE) dusted with coconut flour.
  • sprinkle some coconut flour over the dough, place a sheet of cling film on top and flatten with a rolling pin to 3-4mm.
  • using a star-shaped cookie cutter (U.S. option HERE), obtain 6 stars; place them on a dusted board and refrigerate.
  • knead the remaining dough and roll it out as before; cut 6 discs the same size as the base of your tray holes and insert them.
  • cut strips of dough for the sides of each hole, allowing a little extra above the rim; using your finger tip, smooth and fill any gaps.

Final Steps:

  • pre-heat oven to 160°C static.
  • scoop the mince meat into your dough-lined tray holes and place a star on top of each.
  • bake for 15-18 minutes or until pastry is golden brown.
  • let cool completely before removing form the tray.
  • dust with icing 'sugar' before serving.


If you wish to avoid lupin flour, you can just replace it with fine almond flour (U.S. option HERE) - you may need to use more as it's less absorbent compared to lupin flour.
Allulose keeps the filling nice and moist, but you can swap it for erythritol (U.S. option HERE) if you wish.
Best stored and enjoyed at room temperature.
Use Metric Kitchen Scales to weigh your ingredients accurately. U.S. option HERE.


Serving: 1 | Calories: 234kcal | Carbohydrates: 3g | Protein: 8.5g | Fat: 20g
Tried this recipe? Mention @queenketo or tag #queenketo. Thank You!

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  1. Ive been considering making keto fruit mince pies for so long and I am extremely glad I finally decided to. This recipe puts “non-keto” mince pies to shame! I absolutely love them and I can’t believe they are filled with zucchini! I made 2 dozen a week before xmas and I have almost half just days out from xmas! Planning to make some more tonight! I used some of the leftover pastry to make shortbread biscuits and they are a winner also. I just cut the pastry into circles, sprinkled with erythritol and baked. Delicious! Thank you so much for the recipe, you have changed my Xmas’s forever

  2. These are simply amazing. A buttery, easy to work with pastry, a spiced, Christmasy filling. Somehow lighter than the original and yet satisfying in every way. Made these last night as a trial, so glad I doubled the recipe :). They are definitely going to be part of our Christmas fare (and not just limited to Christmas).5 stars

  3. Marion Robinson

    Hi Antya, as I’ve mentioned before, we don’t do Christmas in my house,
    we make donations to ” Children in need ” .instead !
    BUT as we have to stay in now, I decided to sit on your site, & have a
    look at some of your recipes, that I haven’t yet made ( not many, honest )
    I know you are a very lovely helpful person, especially to us low carbers…
    However, you are a bit ” not normal ” as you say you don’t like mince pies !!!!
    I made these & they were deliciously fab….Thank goodness my Husband hates them
    as well, ( He’s also obviuosly not normal ) unlike your Husband, who’s side I’m on.
    What an easy recipe, the smell of them cooking almost tempted me to jump in the oven,
    & scream ” hurry up & bake “.The flavour is stunningly good, & I’ve frozen some down,
    just to stop me scoffing them all…Thank you dear ” Queen ” have a wonderful productive & safe
    2021, & please don’t stray too far from your kitchen…In fact, you could make that your no 1
    resolution ! xx5 stars

    • Thank you, Marion, for making me chuckle.
      You’re right. I’m not ‘normal’. If I were, I wouldn’t be dreaming up all these weird yet tasty recipes.
      Happy scoffing! x

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