Peach Mini Pies- Paleo and Low Carb
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Paleo Peach Mini Pies

A grain free, nut free, paleo, low carb peach mini pie recipe. My favorite fruit pie.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: dairy fee option, gluten fee, grain free, low carb, nut free, paleo
Cuisine: grain free pies
Keyword: low carb peach pie, paleo peach pie, peach mini pies
Servings: 6
Author: Stacey

Ingredients

  • THE CRUST:
  • 1/2 cup coconut flour where to buy coconut flour
  • 1/3 cup butter melted, or coconut oil, melted ( for paleo), where to buy coconut oil
  • 1 large egg beaten
  • 1/8 tsp sea salt * optional
  • 1 Tbsp Sweetener of choice: 1tbsp honey for Paleo version or 26 drops liquid stevia, or 1 tbsp erythritol ( for low carb version)
  • THE FILLING:
  • 1 cup ripe peaches peeled and chopped ( could used defrosted frozen peaches).
  • 1/4 cup Sweetener of choice: 1/4 coconut sugar for paleo version, or 1/4 cup erythritol plus 1/4 tsp liquid stevia for low carb version.
  • 1 Tbsp coconut flour
  • 1 tsp chia seeds plus 1 tbsp water * optional for extra fiber
  • 1/2 tsp pumpkin pie spice or make your own (1/4 tsp cinnamon, 1/8 tsp ground ginger, 1/8 tsp nutmeg).

Instructions

  • Preheat oven to 375 F, and oil or grease a muffin pan or mini tart pan.
  • If using chia seeds (optional), mix with water in a small bowl and put in the fridge for 15 minutes.
  • Chop and peel peaches, and put peaches (including any juices) into a large mixing bowl.
  • Add sweetener of choice, and 1 tbsp coconut flour to peaches in bowl.
  • Toss the peaches, sweetener, and coconut flour around to coat.
  • If using optional chia seeds, add chia seed water gel to mixture and stir in.
  • Let mixture set on counter for 30 minutes.
  • While filling is setting, start making the pie crust.
  • In medium bowl add all pie crust ingredients and mix well with fork until dough forms.
  • Squeeze dough into 6 balls.
  • Place dough balls into muffin pan and press and mush dough around too cover at least half of each muffin depression in pan.
  • Once thirty minutes has passed and filling has thickened a little, then fill each crust with the peach filling (to just slightly below the edge of crust).
  • Bake for 20 minutes, but check at 14 minutes and see if crust edges are browning too fast. If they are then loosely cover the top of muffin pan with a parchment paper sheet or foil sheet and continue baking.
  • Remove, cool and refrigerate. Crust is easier to remove from pan if it has been refrigerated for an hour.
  • Use a butter knife between crust and pan, and slide around to loosen and remove.
  • Can reheat on baking sheet in 375 F oven for 3 to 5 minutes, or microwave for 20 seconds.

Notes

NUTRITIONAL DATA FOR LOW CARB VERSION WITH CHIA SEEDS: Yield: 9, serving Size: 1, Cal: 158, Carbs: 9 g / Net Carbs: 5.2 g, Fiber; 3.25 g, Sugar alcohol: 0.5 g, Fat: 13 g, Protein: 3 g, Sugar: 3 g
NUTRIONAL DATA FOR LOW CARB VERSION WITHOUT CHIA SEEDS:: Yield: 9, serving Size: 1,  Cal: 153, Carbs: 9 g / Net Carbs: 5.6 g Fiber: 2.9 g, Sugar Alcohol: 0.5 g, Fat: 12 g, Protein: 3 g, Sugar: 3 g
NUTRITIONAL DATA FOR PALEO (COCONUT SUGAR/ HONEY) VERSION WITH CHIA SEEDS: Yield: 9, serving Size: 1, Cal:192, Carbs:19 g, / Net Carbs:15.7 g, Fiber: 3.25, Fat: 13g, Protein:3 g, sugar: 14 g