These (super flaky!) gluten free and keto hand pies are packed with three super duper awesome low carb fillings, starting at just 3g net carbs a pop!
Gluten Free & Keto Hand Pies
3 Ways!
Oh you guys…! These keto hand pies make for the ideal (and easy!) low carb holiday dessert or special treat. Whipped up with our suuuper flaky pie crust, feel free to make an entire batch or just a couple (and keep the cravings at bay).
For the fillings, some of my sugar-free favorites here: pumpkin spice mascarpone, orange ‘n chocolate ricotta, and blackberry almond butter.
Oh! And if you want the pie crust to go the extra mile (i.e. lower carbs etc), feel free to whip them up in your muffin pan without the tops. Mini galettes sorta thing… but same difference?!
Just One Rule
Make sure the filling is completely chilled before filling up the hand pies. Otherwise you will (quite literally) see the pastry melt before your very eyes.
And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge for 15 minutes before carrying on!
One last thing. Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
The Deets
When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper. Easy peasy.
And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. I’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (rather than for an hour), though note that taste and texture will be the same.
I also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing a bit of flakiness. So I most definitely sacrificed some aesthetics for the sake of taste and texture.
The Sweetener
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (slight cooling aftertaste for some peeps), xylitol (non-corn though to avoid tummy troubles!).
And you can even use stevia drops and pure monk fruit here too. Ideal!
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
Pumpkin Spice Mascarpone 🎃
Because pumpkin is always a good idea, I paired this delicious fall stable with a touch of Italian mascarpone cheese, vanilla, and (of course!) some homemade pumpkin pie spice.
Just do note that this filling expands when baked, so your hand pies may have a couple more cracks than with the other two fillings. Flakiness and taste intact, of course.
Chocolate & Orange Ricotta 🍫
Ricotta hand pies are an Italian staple (i.e. bocconotti di ricotta). And a simple combination of orange and dark chocolate is my forever favorite! Though note that add-ins such as lavender work wonders here too.
Simply opt for a 90% dark chocolate or a stevia-sweetened one such as Lily’s chocolate chips.
Blackberry & Almond Butter 🍓
Because PB&J! Berries and nut butters make for such killer combos, so you’ve got free reign here. I love a blackberry & almond butter combo, but we’re equally gaga about peanut butter & raspberry, and almond & strawberry… the dream!
Just note here that you’ll need to make a quick berry preserve (i.e. cook for 10-15 minutes until softened). And allow the filling to cool completely before making these guys.
So what else can you make with our pie crust?! Empanadas, flaky crackers, (strawberry!) pop tarts, a fancy-pants baked brie… and of course, actual pumpkin pie and ‘apple’ pie!
And… the video story!
Gluten Free & Keto Hand Pies (3 Ways!)
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
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
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.
I saw this asked several times but no responses. Can these be frozen? I’d like to make them up ahead for thanksgiving but I would like to make them up ahead of time.
This crust is unbelievable! I enjoyed it just as much if not more than the traditional pie crusts. I made up my own filling using 1/2 C raspberries, 1/2 C strawberries, 1-2 Tbsp chia seeds, and 3 Tbsp Lakanto monkfruit sweetener. It was so good, I’m going to have to hide these so I don’t eat them all in one day! I’m going to try empanadas with this dough next, thank you so much for the recipe!
Finally, I was able to make your hand pies. My (non-LC) husband loved the crust so much I’m making more hand pies tomorrow!
Hope you’re continuing to feel better every day 🙂
Can these be frozen once they are baked? And then thaw and maybe even popped in the toaster oven to crisp up a bit? Would really like to make in bulk and then take ones as needed!
Thanks for these great recipes Paola. But can you advise me on how to improve the omega 6 to 3 ratio on these? I’ve been having so much fun with variations on the fillings for my daughter with celiac, but am getting a bit nervous about the high omega 6 content
Wow – the ricotta/chocolate/orange one is to die for! Re. the diameter – I just used a wide-mouth ball jar, and they come out perfectly sized; I think I got 7 pies. Made an egg and cheese one too which I’m looking forward to eating for b’fast, and my daughter requested a Nutella one which she gobbled up.
I reiterate the comment on how large are the circles. I’m concerned about the carbs, but more so the ability to put stuff into it. I’m thinking of using this type of recipe for pocket pies (either sweet or small meat pies)
I made 2” diameter with a biscuit cutter. They held about 1 heaping tablespoon of filling.
how long will these keep?
I’m loving your recipes Paola, My worst habit before Keto was late night pb&j…bad bad bad…..so these recipes make me a happy girl!!!!!! i’d like to know the diameter measurement of your pies so i can make sure i’m within the correct net carbs..thanks
Unfortunately this did not work for me. I followed steps to a tee and left dough in fridge overnight. Using coconut flour and parchment paper dough was very sticky and fell apart right out of fridge. I managed to get 4 semi formed piles. I threw them in oven and they got a lot darker along the edges. I’m sure they still taste good, but was hoping they’d work because yours look so perfect and tasty. I live in the PNW, any tips?
Emily if the dough wasn’t sturdy it sounds like some things weren’t measured properly? It should be very stiff, particularly right out of the fridge as the butter will be solid
I don’t see the recipe for the pie crust? I see the video with no measurements. :/
It’s in a different page Jodi (click on where it says pie crust in the recipe card) 😉 xo!
Can arrowroot or konjac powder be substituted for the xanthum gum.
Any guesstimate as to the diameter of the circles you cut out for your eight hand pies?
I’m using my oven to make lunch. Could I pre-fill the dough in the morning and set them aside at room temp. Then pop them in the oven while we’re eating lunch? Or would it be better to bake them the day before then reheat some how?
Really looking forward to making these. I’m also considering a cranberry/orange jam with pecan butter. I just LOVE your recipes!
What do you think about using cocoa instead of the chocolate chips? I would probably add a few chips for yum factor!
Why not! You’d be making it double chocolate yum!
Do these freeze well. How about in the fridge??? Do they get soggy by end of day. Would be hard to make these on the same day as turkey dressing etc.
THIS LOOKS SO VERY GOOD, LOVE PIES!.
This look delicious and I can’t wait to try them. I was wondering if you had any suggestions for some savory fillings, i.e. meats and vegetables you think would go well.
Could you make a meat pie with this recipe?
Hi. thanks , looks delicious. I am new to keto and am unfortunately sensitive to dairy, beef wheat and high fat. So i find recipes with cheese, or coconut oil a bit hard to stomach. Do you have a dairy free crust? And have you ever made a fruit mince that is keto acceptable? thanks
T Clare, just piping in here because I was reading through the comments… I asked the same question a few weeks ago and she told me there is an all butter pie crust recipe in her e-book. Which I purchased and am very happy with! The all butter crust recipe worked like a dream for a quiche I made. Good luck!
Please let me know as my crust in the fridge lol
I am allergic to any nuts but peanuts is there anything else I can try?
Hi Terrie, are you referring to the filling or the pie crust? If you’re referring to the pie crust I suggest you check out the main page for it as there are threads on it, and I would recommend a sunflower seed flour sub (I haven’t tried it myself, but I heard it does work).
Otherwise for the filling here, could you have peanut butter?
xo Paola
Hi Terrie! I’m allergic to almonds. I’ve been using pumpkin seed flour, made by purchasing pepitas (shelled pumpkin seeds) and grinding it up finely in a coffee grinder. So far it’s worked perfectly as a 1:1 almond flour sub :).
THANK YOU! I made the pumpkin mascarpone and EVERYONE, keto or not, LOVED them! That pie crust ought to be a national treasure 🙂
Thank you for the recipes. Can’t wait to try them.
You’re so very welcome Deborah, thank you and keep in touch! xo
This is v. exciting!
hahaha 😉
If I were to make a cheesecake pumpkin pie that supposed to bake for 2hrs I assume this pastry needs no pre-baking for any pies made? Most crusts you pre-bake the crust, however which should I do when using this recipe for pies pre-bake or no pre-bake before filling added?
Hi Tiffany!
Are you sure the baking time for your cheesecake is 2 hours?! I have only ever gone as far as a 1 hour bake for a cheesecake?
I wouldn’t blind bake it in this case as it would definitely be too brown. Also be sure to cover any edges well with foil from the very start!
xo Paola
p.s. remember that I’m not always around (particularly on the weekends!) We lucked out this time!