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3.91 from 11 votes

Low Carb Blueberry Hand Pies

Prep Time 15 minutes
1 hour 30 minutes
Servings 6 @ ½ hand pie
Calories 171kcal
Author Jo Harding

Ingredients

Dough

Filling

Instructions

  • 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 cream cheese to a heatproof glass bowl. Heat in microwave for 60 seconds, stir and then heat for further 30seconds 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 holes in the top with a sharp knife. Not too big or the contents will flow out! Sprinkle with 1 teaspoon - tablespoon 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.

Notes

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.
This recipe was published first in September 2019 and updated with video in 2021.

Nutrition

Serving: 1serving @ ½ pocket | Calories: 171kcal | Carbohydrates: 6g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 193mg | Potassium: 58mg | Fiber: 2g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 6mg | Calcium: 255mg | Iron: 1mg