HEAT oven to 400°F. Combine flour, sugar, baking soda and salt in large bowl. Add oil and milk, stirring until mixture is evenly moistened and crumbly. RESERVE 1 cup crumb mixture. Press remaining crumb mixture firmly into bottom of ungreased 13 x 9-inch baking pan. Top evenly with mincemeat. Sprinkle evenly with remaining crumb mixture and nuts.
Mincemeat is obviously the key element of mince pies. But many low-carb recipes for mincemeat involve a lot of berries and nuts, which means… extra carbs. So to stay within my target maximum, I’ve ingeniously (hahaha – as if…) used a secret ingredient: zucchini.
The Secret Ingredient that makes my Low Carb Christmas Mince Pies VERY Low Carb. Mincemeat is obviously the key element of mince pies. But many low-carb recipes for mincemeat involve a lot of berries and nuts, which means… extra carbs.
Combine flour salt and soda. Cream shortening, adding sugar gradually and cream until fluffy. Add eggs and beat until smooth. Stir in mincemeat. Gradually add flour mixture, mixing well. Drop by teaspoonsful about 2 inches apart on greased baking sheat. Bake in 400℉ (200℃) oven for about 12 minutes. These resemble a raisin cookie in flavor.