Description
A delicious vegan and keto-friendly mince pie tart filled with a rich, spiced mixture perfect for the holidays.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 3 tablespoons erythritol or sweetener of choice
- 1/4 teaspoon salt
- 2 tablespoons cold water
- 1 cup chopped walnuts
- 1/2 cup dried cranberries, chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted coconut oil, erythritol, and salt.
- Add cold water gradually until a dough forms.
- Press the dough into a tart pan and bake for 10-15 minutes.
- Meanwhile, prepare the filling by mixing walnuts, cranberries, cinnamon, nutmeg, and vanilla extract in a bowl.
- Once the crust is golden, remove from the oven and fill with the walnut mixture.
- Bake for an additional 15-20 minutes.
- Let it cool before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Can be served warm or cold.
- For a sweeter filling, adjust the amount of sweetener accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg