Description
A delicious and healthy twist on the classic mince pie, perfect for those following a vegan and keto diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol (or preferred keto sweetener)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup coconut oil, melted
- 4 tablespoons cold water
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup dried cranberries (unsweetened)
- ½ cup unsweetened applesauce
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the almond flour, coconut flour, erythritol, salt, and baking powder. Mix well.
- Add the melted coconut oil and cold water to the dry ingredients. Stir until a dough forms. If the dough is too crumbly, add an extra tablespoon of cold water.
- Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling.
- Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
- In another bowl, combine the walnuts, pecans, dried cranberries, applesauce, cinnamon, nutmeg, vanilla extract, and lemon juice. Mix until well combined.
- Pour the filling into the cooled tart crust, spreading it evenly.
- Return the tart to the oven and bake for an additional 15-20 minutes until the filling is heated through.
- Let the tart cool completely before slicing.
Notes
- This recipe serves 8.
- For a richer flavor, consider adding a tablespoon of almond butter to the filling.
- You can substitute the cranberries with chopped sugar-free dark chocolate for a different twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 18g
- Protein: 4g
- Cholesterol: 0mg