Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways

Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Pastry Dough/Pie Crust
Gluten Free & Keto Pastry Dough/Pie Crust
Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond

Gluten Free & Keto Hand Pies

3 Ways ๐Ÿ“๐Ÿซ๐ŸŽƒ

As you probably know by now, we’d been working for a while on a true keto pie crust, and a couple weeks back we finally nailed it. And, while we’ve focused on savory, this pastry dough is just as major when sweet. First up, these gluten free and keto hand pies.

For the fillings we did our low carb favorites here: pumpkin spice mascarpone, chocolate and orange ricotta, and blackberry and almond butter.

Oh, and just 3g net carbs.

Pumpkin Spice Mascarponeย ๐ŸŽƒ

Because pumpkin is always a good idea, we paired this delicious fall stable with a touch of Italian mascarpone cheese, vanilla, and (of course!) some homemade pumpkin pie spice.

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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 Ricottaย ๐Ÿซ

Ricotta hand pies are an Italian staple (i.e. bocconotti di ricotta). And a simple combination of orange and dark chocolate is simply our favorite. Though note that add-ins such as lavender work wonders here too.

Oh, and if keto, simply opt for a 90% dark chocolate or a stevia-sweetened one such as Lily’s chocolate chips.ย 

Blackberry & Almond Butterย ๐Ÿ“

Because PB&J. Berries and nut butters make for such killer combos, so you’ve got free reign here. We 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.

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

The Flours

We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and weโ€™re golden.

In terms of brands, for the almond either Anthonyโ€™sย or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthonyโ€™s.

Just One Rule โ˜๐Ÿฟ

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 ๐Ÿ”

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 we suggest rolling it out between two sheets of parchment paper. Easy peasy.

And talking aboutย lack of gluten, this is the reason why the dough will crack slightly when baked. Weโ€™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. We 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 we most definitely sacrificed some aesthetics for the sake of taste and texture.ย ๐Ÿ™…๐Ÿฟ

p.s. you can also go ahead and make these empanadas with our suuuper flakey gluten free pie crust. Though we must say weโ€™re fairly big fans of using our cream cheese (gluten free & keto) version here, as the light tanginess is killer with the fillings.

Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ๐Ÿ“๐Ÿซ๐ŸŽƒ 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond

Gluten Free & Keto Hand Pies ๐ŸŽƒ Pumpkin Spice Mascarpone

Cuisine: American, Gluten Free, Ketogenic
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 hand pies
Calories: 218 kcal

Because pumpkin is always a good idea, we paired this delicious fall stable with a touch of Italian mascarpone cheese, vanilla, and (of course!) some homemade pumpkin pie spice.

Print

Ingredients

For the pie crust

For the mascarpone pumpkin spice filling

Instructions

  1. Preheat oven to 350ยฐF/180ยฐC. Line a baking tray with parchment paper.

  2. Make mascarpone pumpkin spice filling by mixing all the ingredients (aside from the sweetener) thoroughly in a bowl. Taste and sweeten to taste. Set aside.

  3. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into rounds of desired size (we generally make 8 hand pies, sometimes making the last one from the trimmings).

  4. 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.

  5. Place hand pies in prepared tray, brush with egg wash and bake for 27-30 minutes, until golden all over. Allow to cool for 10 minutes before serving.

Recipe Notes

When rolling out the dough 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 we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.

Oh, and (as with regular pie crust/pastry dough) try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.ย 

Nutrition Facts
Gluten Free & Keto Hand Pies ๐ŸŽƒ Pumpkin Spice Mascarpone
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.
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond

Gluten Free & Keto Hand Pies ๐Ÿซ Chocolate & Orange Ricotta

Course: Entree
Cuisine: American, Gluten Free, Ketogenic
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 hand pies
Calories: 248 kcal

Ricotta hand pies are an Italian staple (i.e. bocconotti di ricotta). And a simple combination of orange and dark chocolate is simply our favorite. Though note that add-ins such as lavender work wonders here too.

Print

Ingredients

For the pie crust

For the chocolate & orange ricotta filling

  • 160 g ricotta cheese
  • 2 teaspoons orange zest freshly grated
  • 2 teaspoons vanilla extract
  • pinch kosher salt
  • 1-2 tablespoons Swerve to taste
  • 40g dark or sugar free chocolate roughly chopped

Instructions

  1. Preheat oven to 350ยฐF/180ยฐC. Line a baking tray with parchment paper.

  2. Make chocolate & orange ricotta filling by mixing all the ingredients (aside from the sweetener and chocolate) thoroughly in a bowl. Taste and sweeten to taste. Set aside.

  3. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into rounds of desired size (we generally make 8 hand pies, sometimes making the last one from the trimmings).

  4. Brush edges with egg wash and spoon a couple tablespoons of the filling to the center and add bits of chocolate on top. Press edges together and fold or press down with a fork.

  5. Place hand pies in prepared tray, brush with egg wash and bake for 27-30 minutes, until golden all over. Allow to cool for 10 minutes before serving.

Recipe Notes

When rolling out the dough 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 we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.

Oh, and (as with regular pie crust/pastry dough) try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.ย 

Nutrition Facts
Gluten Free & Keto Hand Pies ๐Ÿซ Chocolate & Orange Ricotta
Amount Per Serving
Calories 248 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 65mg 22%
Sodium 219mg 9%
Potassium 38mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 6g 12%
Vitamin A 10.5%
Vitamin C 0.8%
Calcium 7.9%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free & Keto Hand Pies ??? 3 Ways: Mascarpone Pumpkin, Chocolate Ricotta & Blackberry Almond

Gluten Free & Keto Hand Pies ๐Ÿ“ Blackberry & Almond Butter

Course: Entree
Cuisine: American, Gluten Free, Ketogenic
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 hand pies
Calories: 221 kcal

Because PB&J. Berries and nut butters make for such killer combos, so you've got free reign here. We love a blackberry & almond butter combo, but we're equally gaga about peanut butter & raspberry, and almond & strawberry. The dream.

Print

Ingredients

For the blackberry & almond butter filling

For the pie crust

Instructions

  1. Make a quick blackberry preserve by simmering for 10 to 15 minutes over low heat. Sweeten to taste, remove from heat, stir in vanilla extract and allow to cool completely. 

  2. Preheat oven to 350ยฐF/180ยฐC. Line a baking tray with parchment paper.

  3. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Cut into rounds of desired size (we generally make 8 hand pies, sometimes making the last one from the trimmings).

  4. Brush edges with egg wash and spoon a couple tablespoons of almond butter followed by the berry preserve. Press edges together and fold or press down with a fork.

  5. Place hand pies in prepared tray, brush with egg wash and bake for 27-30 minutes, until golden all over. Allow to cool for 10 minutes before serving.

Recipe Notes

When rolling out the dough 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 we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.

Oh, and (as with regular pie crust/pastry dough) try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much.ย 

Nutrition Facts
Gluten Free & Keto Hand Pies ๐Ÿ“ Blackberry & Almond Butter
Amount Per Serving
Calories 221 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 54mg 18%
Sodium 208mg 9%
Potassium 51mg 1%
Total Carbohydrates 7g 2%
Dietary Fiber 4g 16%
Sugars 2g
Protein 4g 8%
Vitamin A 9.6%
Vitamin C 5.4%
Calcium 4.4%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

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17 comments

  1. 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.

  2. 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

    • 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 :).

  3. 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 ๐Ÿ™‚

      • 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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