Low Carb Christmas: Cream Cheese Mince Pies

Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell

cream cheese mince pies (p71)

4g carbs per serve

A perfect end to the Christmas meal or just as a treat. This makes 24 mini fruit mince pies. The fruit mince tastes even better if made a week before and refrigerated ready for use. Freezes well. Lovely served just warm. Ensure the cream cheese is at room temperature.


fruit mince

150g red apple, fresh, skin on, grated

85g dried apricots, diced

40g cranberries, fresh or frozen

150ml apple juice, 100% juice

1 teaspoon (2g) orange zest

½ teaspoon (2.5ml) vanilla essence

pinch (0.4g) cinnamon

pinch (0.5g) ground nutmeg

pinch (0.5g) mixed spice

1 teaspoon sugar substitute of choice
or xylitol (4g)

1 tablespoon (20ml) brandy


250g almond meal

2 tablespoons (40ml) sugar free maple flavoured syrup

30ml melted butter

1 teaspoon (5ml) vanilla essence

1 egg

3 teaspoons (6g) orange zest

2 teaspoons sugar substitute of choice
or xylitol (8g)

60g cream cheese, regular fat

Preheat the oven to 150°C/300°F/gas mark 2.


Combine 2 teaspoons of orange zest with all the other ingredients and mix until a firm dough is formed. Roll out thinly between two sheets of baking paper and allow to rest.

fruit mince

Place a teaspoon of orange zest and the remaining ingredients, except the brandy, in a saucepan. Cover and simmer over a gentle heat for about 60 minutes, stirring frequently to ensure the mixture does not stick to the bottom of the pan.

Remove from the heat, drain and add the brandy. Allow to cool. Refrigerate at this point if making ahead.

Mix the remaining teaspoon of orange zest with the cream cheese until it is smooth and set aside.

Grease the pie tins and cut the pastry into circles large enough to line the tins.

Place ½ teaspoon of cream cheese mixture into the bottom of each tin and then fill to the top with the cooled fruit mince mixture.

Cut out the remaining pastry to form a star on the pies.

Bake in the oven for about 30 minutes until golden brown.

Cool before removing from the tins. Store in an air tight container.

prep time 45 mins; total time 90 mins; serves 24; serve weight 30g


nutrition panel

per serving

energy                   420.9kj

energy                   100.5cal

protein                   2.8g

total fat                   7.8g

saturated fat          1.6g

cholesterol             13mg

carbohydrate          3.7g

sugars                      3.5g

dietary fibre            1.4g

vitamin C                 1.5mg

total vitamin A equivalents       41.2µg

sodium                   18.9mg

potassium             142.9mg

calcium                  30mg

iron                         0.5mg


Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell

Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at