Natvia Keto Fruit Mince Pies

Fancy something a bit different for dessert this Christmas? Here are the perfect Gluten-Free and Low-Carb afternoon bites for you to enjoy with family and friends! Making homemade Christmas fruit pies helps you avoid the added sugars and unnecessary carbs but you will still enjoy the same delectable, mouth-watering Christmas flavors! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats. Nutritional Information Tips/tricks

If the pastry becomes too sticky, return to the freezer until solid again.
Nutritional information is per fruit mince pie without a dusting of Natvia

Serves: 16 mini pies

Prep: 1 hour

Cook/Chill:

Ingredients

100 g Almond Meal

30 g Coconut Flour

0.5 teaspoon Baking Powder

0.5 teaspoon Xanthan Gum

Pinch of Salt

70 g Cold Butter

30 g Cream Cheese

1 tablespoon Natvia, blitzed to fine consistency plus extra for dusting (optional)

1 Egg, whisked (for glazing)

1 Apple, peeled and cut into cubes

30 g Goji Berries (1/4 cup)

20 g Flaked Almonds, chopped (1/4 cup)

0.5 Orange Zest

0.75 Lemon Zest

0.5 teaspoon Ginger

0.5 teaspoon Cinnamon

0.125 teaspoon Nutmeg

3 tablespoon Natvia

40 g Butter

1 tablespoon Water

1 teaspoon Lemon Juice

Method

Place all of the ingredients for the filling (except the almonds) in a saucepan. Warm on a low heat until the butter has melted.
Increase the heat to simmer and allow to cook for around 5 minutes or until only a little moisture remains.
Stir through the almonds and set aside to cool.
For the pastry, combine all of the dry ingredients in a food processor. Pulse to combine.
Add the butter and cream cheese and pulse again until combined. Add the egg and pulse again until combined.
Shape the pastry into a round, flat disc and cover with cling wrap. Chill in the freezer for 20 minutes minimum.
Preheat oven to 160C (fan-force) and grease a mini muffin tray.
Once the dough has chilled roll between 2 sheets of baking paper to 3-4mm thickness.
Cut circles that are slightly bigger than the base of your mini muffin tin so it creates an edge to your pie.
Place each cut circle in the base of the mini muffin tray and return to the freezer.
Reroll the rest of the dough and cut stars from the remaining pastry.
Remove the bases from the freezer and divide the mixture between the bases.
Place the stars on top of the mixture and brush with the egg wash.
Bake for 12-15 minutes or until golden on top.
Remove from the oven and allow to cool in the tray. Dust with extra blitzed Natvia to serve.