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Low-Carb Mince Pies

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I can't imagine Christmas without mince pies. Here are traditional mince pies made from scratch and 100% keto-approved with just about 4 grams of net carbs per pie!

These mince pies do take a bit more work than most low-carb desserts but they're totally worth the effort, especially for a special time like Christmas.

The keto shortcrust pastry is crumbly with a slight crunch and the mincemeat filling is sweet and spiced with the perfect balance of flavors from tangy cranberries, juicy apple and sweet clementine.

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How To Make Keto Mince Pies

You'll start by making the filling. Make a batch of my Low-Carb Cranberry and Clementine Mincemeat. For the crust, you'll be making my keto shortcrust pastry which is the same as the one I used in my Low-Carb Beef & Beer Pot Pie with additional sweetener.

The dough is very fragile so make sure it's completely chilled and firm before rolling and cutting out any shapes. When ready, roll out to cut out the base and then return the remaining dough into the fridge to keep it firm while you fill the pies.

You won't need the whole Low-Carb Mincemeat recipe but you can keep any leftover mincemeat in the fridge for up to two weeks. Otherwise, if you want to use all of the mincemeat filling, you will need to make more crust for 18 instead of 12 mince pies. To do that, here's what you need to make more crust:

  • 1 3/4 cups + 1 tbsp almond flour (187 g/ 6.6 oz)
  • 3 tbsp coconut flour (24 g/ 0.8 oz)
  • 1 1/2 tsp xanthan gum
  • pinch of sea salt
  • 3/4 stick cold unsalted butter (85 g/ 3 oz)
  • 1 1/2 large egg, plus 1/2 egg for brushing on top
  • 2 tbsp brown sugar substitute such as Sukrin Gold (20 g/ 0.7 oz)

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Hands-on Overall

Serving size mini pie

Allergy information for Low-Carb Mince Pies

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, mini pie)

Net carbs4.3 grams
Protein3.4 grams
Fat11.9 grams
Calories146 kcal
Calories from carbs 13%, protein 10%, fat 77%
Total carbs6.6 gramsFiber2.3 gramsSugars2.3 gramsSaturated fat4.4 gramsSodium12 mg(1% RDA)Magnesium31 mg(8% RDA)Potassium112 mg(6% EMR)

Ingredients (makes 12 mini pies)


  1. Start 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. Low-Carb Mince Pies
  2. To 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. Low-Carb Mince Pies
  3. Place 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. Low-Carb Mince Pies
  4. Place 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.
  5. To 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.
  6. Place 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.
  7. Preheat 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.
  8. Brush 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. Low-Carb Mince Pies
  9. Place in the oven and bake for about 15 minutes, until light golden on top. Remove from the oven and let the pies cool down. Low-Carb Mince Pies
  10. Optionally, dust with powdered low-carb sweetener. Low-Carb Mince Pies
  11. Store at room temperature for 3 days, in the fridge for a week or in the freezer for up to 6 months. Low-Carb Mince Pies

Ingredient nutritional breakdown (per serving, mini pie)

Net carbsProteinFatCalories
Cranberry & Clementine Mincemeat, homemade (KetoDiet blog)
3 g0.2 g1.8 g35 kcal
Almond flour (blanched ground almonds, almond meal)
0.9 g2.2 g5.5 g61 kcal
Coconut flour, organic
0.1 g0.2 g0.2 g5 kcal
Xanthan gum, thickening agent
0 g0 g0 g1 kcal
Allulose, natural low-carb sweetener
0.2 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0 g3.8 g34 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Sukrin Gold, brown sugar substitute
0 g0 g0 g0 kcal
Total per serving, mini pie
4.3 g3.4 g11.9 g146 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

I think your nutritional information may be off. I have two different brands of allulose, and they both say 4 carbs per tsp. That's quite a bit if you are using 1/4 cup.
I'd prefer to use my Bocha Sweet which is 0 carbs made from the kabocha plant.

Hi Carol, I'm sorry for the ridiculously delayed response. My twins are keeping me busy! So in this case the nutrition facts are correct as labels show all carbs including sugar alcohols - or in this case Allulose. I think Bocha Sweet doesn't display the values correctly as that is (I believe) Xylitol which has a slight effect on blood sugar compared to Allulose which has none. I hope this helps!

Ah.....that is good to know.....
No, Bocha Sweet is 100% from the kabocha plant... a type of pumpkin or squash, I believe. It isn't xylitol

I think there are different sources apart from birch xylitol. From the BochaSweet website: Kabocha has a potent pentose (superior quality xylitol) content, surpassing all other vegetables and fruits. And with a glycemic index of zero, it was meant to be the ultimate source for an all-natural sugar alternative.

I love these mince pies! I made them last year from another blog but prefer your crust and mincemeat. What a keeper!

Thank you Emily, I'm glad you enjoyed!