Flaky Hand Pies (3 Ways!) 👋🥧 gluten free & keto

These (super flaky!) gluten free and keto hand pies are packed with three killer low carb fillings! Oh, and they start at just 3g net carbs a pop!

Flaky gluten free & keto hand pies
Gluten Free & Keto Hand Pies (3 Ways!)

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.

So what else can you make with our pie crust? Empanadas, flaky crackers, (strawberry!) pop tarts, a fancy-pants baked brie… and of course, a marvelous pumpkin pie!

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 pies, not hand pies (but same difference?!).

Gluten Free & Keto Pastry Dough/Pie Crust
Gluten Free & Keto Pastry Dough/Pie Crust

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.

Gluten free & keto pie crust being cut out into rounds
Gluten Free & Keto Hand Pies (3 Ways!)

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 quite a bit of flakiness. So I most definitely sacrificed some aesthetics for the sake of taste and texture.

The Sweetener

You’ve got plenty of options here.  Lakanto Golden and xylitol (non-corn though to avoid tummy troubles!) are my top choices (no aftertaste at all!).

You can even use stevia drops and pure monk fruit here too! Ideal.

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

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!

Unbaked low carb & keto hand pies
Gluten Free & Keto Hand Pies (3 Ways!)

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.

Pile of keto hand pies on a plate
Gluten Free & Keto Hand Pies (3 Ways!)
Bitten blackberry keto hand pie
Gluten Free & Keto Hand Pies (3 Ways!)

The Recipe Video

Flaky gluten free & keto hand pies

Gluten Free & Keto Hand Pies (3 Ways!)

Course: Dessert
Cuisine: American
Keyword: gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 hand pies
Calories: 218 kcal

These (super flaky!) gluten free and keto hand pies are packed with three killer low carb fillings! Oh, and they start at just 3g net carbs a pop!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the mascarpone pumpkin spice filling

For the orange 'n chocolate ricotta filling

For the blackberry almond filling

Instructions

  1. 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

  1. Mix all the ingredients thoroughly in a small bowl. Taste for sweetness and set aside. 

For the orange 'n chocolate ricotta filling

  1. Mix all the ingredients thoroughly in a small bowl. Taste for sweetness and set aside.

For the blackberry almond filling

  1. 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. 

  2. 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

  1. Preheat oven to 390°F/200°C and line a baking tray with parchment paper or a baking mat. Set aside. 

  2. 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).

  3. 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.

  4. 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.

Nutrition Facts
Gluten Free & Keto Hand Pies (3 Ways!)
Amount Per Serving
Calories 218 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 59mg 20%
Sodium 195mg 8%
Potassium 47mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 56.8%
Vitamin C 0.8%
Calcium 4.9%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

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28 comments

  1. Stephen Costanzo says:

    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)

  2. leigh says:

    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

  3. Emily says:

    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?

    • Paola says:

      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

  4. Dee Gee Johnson says:

    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!

  5. JOELLE DUNKLIN says:

    What do you think about using cocoa instead of the chocolate chips? I would probably add a few chips for yum factor!

  6. Val says:

    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.

  7. Amira says:

    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.

  8. Clare says:

    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

    • Holly says:

      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!

    • Paola says:

      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

    • Bee Joy says:

      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 :).

  9. emma stein says:

    THANK YOU! I made the pumpkin mascarpone and EVERYONE, keto or not, LOVED them! That pie crust ought to be a national treasure 🙂

      • Tiffany Newton says:

        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?

        • Paola says:

          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!

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