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These Keto Warm Blueberry Hand Pies are such a comforting dessert and super easy. Made with a sweet fathead dough and stuffed with a fresh blueberry and lemon filling.
Hand pies are perfect little individual pies that you can easily hold in your hand and enjoy. Sometimes called turn overs, they can be made with a sweet or a savory filling. Using fathead dough as the pastry for these hand pies makes them a winner for everyone on a low carb or keto diet.
Like little pockets of pure heaven these hand pies are great served as a pudding if you’re entertaining or make up a batch, freeze some and enjoy one in an evening with your favorite Netflix series. The blueberries are like little taste bomb explosions popping in your month and when paired with keto ice cream, yogurt or whipped cream, they’re the ultimate in comfort food treats.
If you don’t manage to make the circles to well don’t sweat it, just fold them over into a parcel, so long as they’re sealed, you’re all good! Top with my vanilla bean ice cream or my butter pecan ice cream or just top with sugar free whipped cream and you will be in heaven!
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Nut Free Fathead Dough
If you have a nut allergy in the family, you can make this recipe using my nut free fathead dough instead that uses coconut flour and will work equally as well. Enjoy!
Low Carb Blueberry Hand Pies
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Low Carb Blueberry Hand Pies
- 2 ounces blueberries fresh or 60 grams
- 1/4 cup lemon juice and zest
- 1-2 tbsp Sukrin brown sugar sub or Swerve brown
Preheat the oven to 350F.
Make the filling first. Mix the blueberries, lemon juice, zest and sweetener together
in a bowl. Place to one side.
Make the dough: Add the mozzarella and mascarpone or cream cheese to a heatproof glass
bowl. Heat in microwave for 60 seconds, stir and then heat for further 30
seconds until fully melted. Mix well with a spatula.
Add the almond flour, egg, sweetener and optional vanilla.
Mix well until combined. Use your hands to kneed into a ball. Place in the
fridge to chill for 30 minutes.
Split the dough in two. Roll one piece of dough out between two sheets of parchment paper or a silicone mat and a sheet of parchment paper, about 3mm thick.
Use a 7.5 inch pan lid to score a circle and cut round with a knife. Repeat with the second piece of dough and re-roll the scraps to make the third circle. You should have 3 circles on 3 pieces of parchment paper. If you don’t quite get enough for a circle for the third one it doesn’t matter as you can just fold it up following the steps below.
Place the circles of dough on the parchment back in the fridge for about 30 minutes. Once chilled, loosen the circles from the parchment using a palate knife or fish slice and divide the blueberry mix between the circles, placing them in the center.
Fold the 4 corners of the dough over the blueberries sealing in the middle by pressing together and turn over using a palate knife so the seal is at the bottom.
Cut two small steam hole in the top with a sharp knife. Not too big or the contents will flow out! Sprinkle with 1 tsp - tbsp of sweetener.
Bake for 25 minutes or until golden on top. Allow to cool a little before serving with ice cream, yoghurt, clotted cream, whipped cream or coconut cream.
Net Carbs: 4g
If you'd like to eat the whole large hand pie it is 11 total carbs and 4 fiber, making the net carbs 7 grams.
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.