Diabetic Keto Mince Pies

Servings: 12 (12 mini pies)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
Crust:
1 1/2 cups almond flour
1/4 cup unsalted butter, melted
1 large egg
2 tbsp erythritol
1/4 tsp salt
Mincemeat Filling:
1/4 cup sugar-free dried cranberries (or chopped sugar-free dried cherries)
1/4 cup chopped walnuts
2 tbsp unsalted butter, melted
2 tbsp erythritol
1 tsp orange zest
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
1 tbsp brandy extract (non-alcoholic, optional)
Topping:
1 tbsp powdered erythritol (for dusting)
Instructions:
Crust: Preheat oven to 325°F (160°C). Grease a 12-cup mini muffin tin.
In a bowl, mix almond flour, melted butter, egg, erythritol, and salt until a dough forms. Divide into 12 balls.
Press each ball into a mini muffin cup, forming a small crust with a slight lip. Bake for 8 minutes, then cool slightly.
Mincemeat Filling: In a bowl, combine sugar-free dried cranberries, walnuts, melted butter, erythritol, orange zest, cinnamon, nutmeg, cloves, vanilla, and brandy extract (if using). Mix well.
Spoon about 1 tsp of filling into each pre-baked crust, pressing lightly.
Optionally, use leftover dough to create small star or lattice tops for the pies.
Bake for 10-12 minutes until the crust is golden and the filling is set. Cool in the tin for 10 minutes, then transfer to a wire rack.
Dust with powdered erythritol before serving. Serve warm or at room temperature.
Nutritional Information (per serving, 1 mini pie):
Calories: 150 kcal
Carbohydrates: 6g (Net Carbs: 2g)
Protein: 4g
Fat: 14g
Fiber: 4g
Sugar: 1g
Tips:
Source sugar-free dried cranberries or cherries online, or make your own by dehydrating fresh fruit with erythritol.
Store in an airtight container in the fridge for up to 5 days; reheat gently before serving.
For a richer flavor, add a teaspoon of almond extract to the filling.
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