Ketogenic Mince Meat Pie

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This was a special request from Natalie Johnson in our facebook group: Ketogenic Baking. She gave me the Christmas challenge to make a ketogenic fruit pie. I had to do abit of research first because, to be honest, I didn’t know what a fruit or “mince meat” pie was!

A slice of ketogenic mince meat pie cream.

What is Mince Meat?

I learned it is a sweet, flavorful mixture of fruit (usually apples, cranberries, raisins and currants) cooked with brandy, lemon, suet, brown sugar, and nutmeg wrapped up in a flaky crust. There is no actual meat!

Right off the bat, I’m looking at a recipe that heavily features non-keto ingredients… Fruit, especially dried fruit is not included in a keto diet, neither is sugar or a wheat-based pie crust. What to do?!

Here’s where the fun begins… a little bit of this, a little bit of that…

Coconut flour crust ketogenic mince meat pie.

This is “first round” recipe.

I’m not familiar with the traditional mince meat pie flavor or texture. This was a fun challenge I took on but I feel like I need some additional taste testers to really perfect the recipe.

My questions:

  • How does this recipe compare to a traditional version?
  • Is mince pie best served warm or chilled?
  • Who would prefer these as mini pies (made in muffin pan)? *I think best for portion control.
  • Is coconut the best choice crust? Would almond or other nut be better?
  • Whipped cream or not?

Macros are calculate 12 servings (normal for sweet pies). 

Macros per serving:19.8 g fat, 8.6 g carb, 4.6 g net carb, 3.7 g protein.

See my final thoughts posted below the recipe.

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Ketogenic mince meat pie with one part that is sliced in a triangle.
Ketogenic mince meat pie with one part that is sliced in a triangle.

Ketogenic Mince Meat Pie

Jessica Haggard
A special request from the Ketogenic Baking group on Facebook.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Desserts
Cuisine Traditional
Servings 12 servings
Calories 204 kcal






  • Preheat the oven to 400 °F.
  • Whisk eggs in a small mixing bowl. Add the butter.
    ¼ cup butter, 2 whole eggs
  • Mix the coconut four, Lakanto, cinnamon and salt in a second bow. Add to eggs, mix until dough forms.
    ¾ cup coconut flour, 1 tablespoon ground cinnamon, ½ teaspoon salt, 2 tablespoons Keto brown sugar substitute
  • Roll the dough into a ball and press into a greased 8 or 9-inch pie pan. Prick the dough multiple times with a fork.
  • Bake for 12-15 minutes, until lightly brown. Add the filling and chill or serve warm.


  • Simmer apples and butter in a small saucepan over low heat for 5 minutes.
    150 grams shredded apple, ½ cup butter
  • Add all the remaining ingredients except the walnuts and brandy. Simmer for 5 more minutes while you chop the nuts in a food processor or by hand. Pulse them to a fine crumble and add to the saucepan while it finishes simmering.
    1 ½ tablespoons Keto brown sugar substitute, 2 tablespoons orange juice, 1 tablespoon lemon juice, 1 teaspoon star anise seed, 1 teaspoon ginger powder, ½ teaspoon clove powder, ½ teaspoon ground nutmeg, ½ teaspoon cardamom powder, lemon and orange zest, Brady to taste, 1 cup walnuts
  • Remove from heat, add brandy. Cool and fill the crust. Spread flat with the back of a spoon.
  • Serve warm or chilled. Best with whipped cream.
    Heavy cream for whipping

Nutrition & Macros

Calories: 204kcalCarbohydrates: 7gProtein: 3gFat: 19gSaturated Fat: 9gSodium: 215mgFiber: 4gNet Carbohydrates: 3g

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Final Thoughts

FILLING– Sweet, caramelly. Warm flavors (cinnamon) mixing nicely with spicy flavors (cardamom, star anise). At first I thought there wouldn’t be enough to fill the pie, but I was wrong. *Add brandy and erythritol in a proportion that will give a nice balance to the flavor. I suggest a 1:1 or 1:1/2 brandy:erythritol.

CRUST – I love my coconut flour crust recipe. The original base is the Savory Coconut Flour Crust from The Ult Guide to L-C Baking. I adapted it with cinnamon and a bit of Golden lakanto. Upon first bite, it was a little dry but after adding some whipped cream, just perfect! Be sure not to overcook the crust, this will make it more dry. I think I may have left it in 5 minutes too long.

If I were to make this again, I think the Pecan Meal Crust (page 199) would be very good!

Looking forward to hearing your tastes and views.

Happy December to all!

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