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 ever ‘mince 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…
In the end, 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.
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.
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).
- Yield: 6 mince pies
- Serving: 1
- Calories: 234
- Fat: 20g
- Net Carbs: 3g
- Protein: 8.5g
- 10g fine coconut flour (U.S. option HERE)
- 60g lupin flour (U.S. option HERE) (world-wide delivery option HERE - use code CmV5vIU8 for discount at checkout)
- 60g ground almonds (U.S. option HERE)
- 40g allulose (or erythritol - U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 1 large egg (60g)
- 1 small unwaxed lemon (zest only)
- 60g unsalted butter (room temperature and cubed)
- 150g zucchini (1 medium, top and tailed, net weight)
- 30g 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)
- 60g blackberries and raspberries
- 30g allulose (or erythritol)
- 1 tsp vanilla extract (U.S. option HERE)
- 1 TBSP brandy
- 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 add vanilla plus brandy.
- leave to cool, then remove star anise and taste-test; adjust spices/sweetness to your preference ...more brandy, perhaps?
- blitz a couple of times with a stick blender 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.
- 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 and chill for 10 minutes.
- butter a 6-hole mini muffin/pudding tray (holes should ideally measure 5cm diameter at base and 6.5cm at rim) 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 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 pastry cutter (U.S. option HERE), obtain 6 stars and set them aside on a plate in the fridge (dust the plate first so they don’t stick).
- 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 a finger tip, smooth and fill any gaps.
- 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.
Best stored and enjoyed at room temperature.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.