We reckon it’s only humbugs who deprive themselves of seasonal treats like mince pies for the sake of their waistline; there have to be some pleasures in life! Here’s a low starch, low sugar version that is compatible with a fat-loss lifestyle, but will be popular with everyone.

Makes 20.


I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!




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  • 560g ground almonds
  • 60g chilled coconut oil (kept in the fridge)
  • 1/2 tsp salt
  • approx 4 tbsp. chilled water
  • 6 tbsp. granulated stevia
  • milk or beaten egg, to glaze
  • 220g cooking apples
  • 150g stewed rhubarb
  • 45g sultanas
  • 45g currants
  • 35g melted coconut oil
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 1 tsp. mixed spice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves



Mix the almond flour, salt and 4 tbsp. stevia in a large bowl.

Cut the solid (chilled) coconut oil into cubes and rub into the almond flour, incorporating air as you go, then gradually add water if needed until it comes away from the bowl and forms a ball without being too sticky.

Wrap the ball in clingfilm and refrigerate until cold (about 30 mins).

Preheat the oven to 180°c.

Divide the pastry into three, and return one third to the fridge. With the pastry you have kept out, instead of rolling it, tear off about a heaped tbsp. and press the pieces into cupcake tin holes.

Bake for about 10 minutes (varies with different ovens and the thickness of your pie bases so keep an eye on them) until they start to go golden.


Put all the ingredients into a saucepan.

Cook on a low heat until everything is soft and thoroughly combined, stirring occasionally.

Remove the pan from the heat allow the mixture to cool, still stirring occasionally.


Preheat the oven to 180°c.

Divide the cooled mincemeat mixture into the prebaked pie bases.

Tear off pieces of pastry from the remaining chilled ball as before, flatten, and place on top of the mincemeat. Squeeze the edges together to seal.

Brush the pies with milk or beaten egg to glaze.

Bake for around 20 minutes or until golden, then leave for 5 minutes before removing from the tin.

Eat warm straight away or allow to cool first on a wire rack, and store in an airtight tin. They can be reheated for a few minutes in the oven if you want them warm.