It’s a CHRISTMAS MIRACLE!
Okay, that might be going too far, but I’m still awfully proud of these pies.
I used to loathe fruit mince pies, they were dry and sticky and over sweet with a weird gluey texture to the filling.
Yes people, I was eating those mass-produced ones from the supermarket *shudder*
Then one year I made a few (dozen) batches to give as Christmas gifts and not only did I have beautiful homemade gifts, I also had a newly found love of real fruit mince pies.
Now, I’m not one of those people who start eating them in November. No. They need to be saved for the two weeks in the lead up to Christmas to start the festive feelings rolling.
So, I’ve really missed my fruit mince pies these past few years and decided to put my mind to making them low carb.
“Can’t be done!”, you cry. Oh, yes. Yes, it can.
Now. I can hear sirens in the distance so I’ll say it straight out – there is a small amount of dried fruit in this recipe…and some apple *gasp*
Before the keto police get here, I want to say that these pies come in at exactly 3 grams of carbs per pie. If the small amount of fruit in them bothers you or offends your strict sense of what “is keto”…don’t make them.
OMG, it’s so simple.
Anyhoo, now that’s out of the way, let me tell you about my secret ingredient.
It’s zucchini! Finely chopped chunks of zucchini soak up all of the luscious fruit mince flavours and have the texture of lightly cooked apple.
I promise, not one single person will guess it’s in there.
The pastry is a variation on one that I saw on Pinterest and thought I had saved to give credit, but I didn’t. So please, if you know who posted the original of this cream cheese pastry, let me know so that I can give credit where credit is due.
Please note that the fruit mince recipe makes about three cups and you only use a teaspoon or so per pie, so you will have lots leftover for gifting. The longer you can let it develop in the jar, the better it will taste.
Anyway. I hope that you love these as much as I do.
Make them. Post them. Tag me.