• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

Prep Time 15 minutes
Servings 6 @ 1/2 hand pie
Calories 188 kcal
Ingredients
Dough
1.5 cups shredded mozzarella low moisture or 6 ounces
1 tbsp mascarpone cheese or .5 ounce or cream cheese
2/3 cup almond flour or 2.4 ounces
1 large egg
1 tbsp Swerve confectioners sweetener
1/2 tsp vanilla extract
Filling
2 ounces blueberries fresh or 60 grams
1/4 cup lemon juice and zest
1-2 tbsp Sukrin brown sugar sub or Swerve brown
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 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.

Recipe 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.

Nutrition Facts
Low Carb Blueberry Hand Pies
Amount Per Serving (1 serving @ 1/2 pocket)
Calories 188
Calories from Fat 126
% Daily Value*
Fat 14g
22%
Saturated Fat 5g
31%
Cholesterol 60mg
20%
Sodium 191mg
8%
Potassium 54mg
2%
Carbohydrates 6g
2%
Fiber 2g
8%
Sugar 2g
2%
Protein 10g
20%
Vitamin A 275IU
6%
Vitamin C 6mg
7%
Calcium 179mg
18%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.