These (super flaky!) gluten free and keto hand pies are packed with three killer low carb fillings! Oh, and they start at just 3g net carbs a pop!
So what else can you make with our pie crust? Empanadas, flaky crackers, (strawberry!) pop tarts, a fancy-pants baked brie… and of course, a marvelous pumpkin pie!
These (super flaky!) gluten free and keto hand pies are packed with three killer low carb fillings! Oh, and they start at just 3g net carbs a pop!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
INGREDIENTS
FOR THE PIE CRUST
1 batch gluten free & keto cream cheese pie crust
FOR THE MASCARPONE PUMPKIN SPICE FILLING
40 g mascarpone cheese
120 g pumpkin puree
3/4 teaspoon homemade pumpkin pie spice mix
1 1/2 teaspoon vanilla extract
pinch kosher salt
1-2 tablespoons erythritol to taste
FOR THE ORANGE 'N CHOCOLATE RICOTTA FILLING
160 g ricotta cheese
2 teaspoons orange zest freshly grated (or a tad of orange extract!)
1 teaspoon vanilla extract
pinch kosher salt
1-2 tablespoons erythritol to taste
40 g dark chocolate roughly chopped
FOR THE BLACKBERRY ALMOND FILLING
170 g blackberries fresh or frozen
1-2 tablespoons erythritol to taste
1 teaspoon vanilla extract
80 g almond butter
METRIC - US Cups
INSTRUCTIONS
See recipe video for guidance on the pie crust (and whip up a batch!). Chill pie crust while you whip up the fillings.
FOR THE MASCARPONE PUMPKIN SPICE FILLING
Mix all the ingredients thoroughly in a small bowl. Taste for sweetness and set aside.
FOR THE ORANGE 'N CHOCOLATE RICOTTA FILLING
Mix all the ingredients thoroughly in a small bowl. Taste for sweetness and set aside.
FOR THE BLACKBERRY ALMOND FILLING
Make a quick berry preserve by simmering the blackberries with the sweetener (to taste) for 10 to 15 minutes until thick. Remove from heat, stir in vanilla extract and allow to cool completely.
To assemble, spoon a couple tablespoons of almond butter followed by the berry preserve. Press edges together and fold or press down with a fork.
TO ASSEMBLE
Preheat oven to 390°F/200°C and line a baking tray with parchment paper or a baking mat. Set aside.
Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into rounds of desired size (I generally make 8 hand pies, making the last one from the trimmings).
Brush edges with egg wash and spoon a couple tablespoons of the filling to the center. Press edges together and fold or press down with a fork.
Place hand pies in prepared tray, brush with egg wash and bake for 25-30 minutes, until golden all over. Allow to cool for 10 minutes before serving.