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Low Carb Fruit Mince Pies

recipe by Naomi Sherman

Nutrition Facts



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.

The recipe


¼ cup of grated apple
1 ¾ cups of zucchini, peeled and diced
¼ cup of dried apricots, finely chopped
½ cup of currants
Zest of one orange
¼ cup of lemon juice
½ cup of brown sugar substitute
½ teaspoon of all spice
1 teaspoon of cinnamon
1 teaspoon of nutmeg
¼ cup of brandy
300 grams of almond flour
1 tablespoon of coconut flour
2 teaspoons of xanthan gum
1 teaspoon of baking powder
1 teaspoon of salt
1 teaspoon of cinnamon
0.5 teaspoon of nutmeg
2 teaspoons of erythritol
2 eggs
90 grams of cream cheese, cubed


Step 1
Place all of the fruit mince ingredients, except the brandy, into a saucepan and heat over med-high until the sweetener has dissolved.
Step 2
Add the brandy and simmer for about 10 minutes until the fruit has absorbed a lot of the liquid.
Step 3
Spoon into sterilised jars and store for as long as possible before using (I used mine the next day and it was still crazy delicious)
Step 4
To make the pastry, place all of the dry ingredients into a food processor bowl and blitz for a few seconds to combine.
Step 5
Add the eggs and the cubes of cream cheese and process until the dough forms a ball.
Step 6
Tip out and wrap in cling wrap.
Step 7
Chill in the fridge for a minimum of two hours, but preferably overnight.
Step 8
Pre-heat your oven to 180⁰C, fan forced
Step 9
Roll out the dough between sheets of baking paper and use a cookie cutter to cut the pie bases.
Step 10
Place a scant 1 teaspoon of mixture into each and top with a pastry lid, shapes or whatever you desire.
Step 11
Bake for 20 minutes, watching carefully.
Step 12
Sprinkle with powdered erythritol to serve.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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