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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:

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:
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 100 g Almond Meal
  • 30 g Coconut Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 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)
  • 1/2 Orange Zest
  • 0.75 Lemon Zest
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Cinnamon
  • 0.125 teaspoon Nutmeg
  • 3 tablespoons Natvia
  • 40 g Butter
  • 1 tablespoon Water
  • 1 teaspoon Lemon Juice

METHOD

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

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