Fruit Mince Scrolls
Do you feel like you have been missing out on fruit mince pies since starting keto? These fruit mince scrolls will change your keto Christmas forever.
Servings 20
Calories 123kcal
Ingredients
Fruit mince
- 500 g zucchini, finely diced
- 50 g butter
- ½ cup Sukrin Gold
- 80 g walnuts, finely chopped
- 1 tbsp cinnamon
- ½ tsp ground ginger
- ½ tsp all spice
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- zest of 1 large lemon
- zest of 1 large orange
Fat head dough
- 2¼ cups grated mozzarella
- 60 g cream cheese
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup granulated sweetener
- 1 tsp baking powder
- 1 large egg
- pinch of salt
Instructions
Fruit mince
- In a medium size saucepan, melt the butter over medium heat
- Add the cinnamon, ginger, nutmeg, cloves, allspice, salt and sweetener to the saucepan with the butter. Stir to combine.
- Add the zucchini and the walnuts to the spice mixture and bring to a simmer. Reduce the heat to low to maintain a steady simmer.
- A lot of liquid will come out of the zucchini at the start, as it cooks the liquid will reduce. Cook for 60 minutes stirring occasionally, or until any liquid has thickened. The mixture will be nice and thick. You may need to be patient at this point to get the right consistency.
- Remove saucepan from the heat and add the lemon and orange zest, stir and set mixture aside to cool completely.
Fathead dough
- In a bowl combine the almond flour, coconut flour, sweetener, baking powder and salt. Set aside
- In a seperate heatproof bowl, place the mozzarella and cream cheese.
- Microwave the cheeses on high for 1-2 minutes, stirring occasionally until completely melted.
- Working quickly, add the dry ingredients and then egg to the cheese, mix with a wooden spoon initially and then your hands. (We find it’s easiest to fully combine the dough with our hands). It may seem like the cheese is not combining with the dry ingredients, but just keep kneading and working it together until completely combined.
- While the dough is still warm, roll out for the scrolls
Scrolls
- Roll out the fathead dough with a rolling pin between 2 sheets of non stick baking paper. Roll into a rectangle, approximately 20cmx40cm, dough sheet.
- Spread the fruit mince out on top of the dough sheet. When spreading the fruit mince out you will want to leave a 2cm edge on one of the long sides.
- Roll the dough from the edge with the fruit mince all the way to the edge. Using the baking paper, roll the dough towards the 2cm edge. The dough will be fragile. Take your time. If you see some cracks forming as you roll, you should be able to push the dough back together. It is pretty forgiving.
- Once rolled, place the log in the fridge for an hour to allow the dough to firm before cutting it.
- Pre heat oven to 180C/350F and line a baking tray with non-stick baking paper.
- Remove log from fridge and gently slice the log into approximately 2cm discs. You should have 20 scrolls.
- Place the discs onto the baking tray. You will need to do more than one batch on a tray as you want to make sure there is enough room for the scrolls to spread. We did 10 per tray, this will depend on the size of your tray.
- Place baking tray in the oven and cook for 20 minutes. Turning the tray around after 10 minutes.
- Once cooked remove from oven and allow to cool on a baking rack for 10-15 minutes before serving.
Notes
Fruit mince alone makes 2.5 cups.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition
Calories: 123kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Fiber: 2g | Sugar: 1g | Net Carbs: 2g