Put all the ingredients in a mixing bowl and mix together with a fork until it resembles soft pastry. If it is too damp, add some more almond meal/flour. If it has become too dry, add a drop of water at a time.
Roll out in between 2 sheets of baking paper and cut each circle slightly larger than the case you will be baking them in.
Press the pastry circles into each case and place on a baking tray. Bake in the cases at 180C/350F for 10 minutes, then remove from the pastry from each case and bake for 2 minutes on the baking tray to brown slightly.
Christmas Mince Pie Filling
Melt the butter and the grated apple on low in a saucepan.
Add all the other ingredients (apart from the brandy) and heat through for a minute or two.
Remove from the heat and add brandy to taste (I add 1 or 2 tablespoons).
Once cold, divide the mixture evenly amongst the pie/tart cases.
Brandy Whipped Cream
Whip the cream gently until soft peaks for, then add the sweetener, whip until almost firm, then fold in the brandy to taste.
Top each low carb Christmas mince pie with the brandy cream and sprinkle with a ground nutmeg.
Brandy cream is optional - I haven't given quantities for the brandy whipped cream. It all depends on how much you would like to be served on top and on the side. The sweetness and amount of brandy required will be totally personal to you (personally, I like it quite boozy).
Coconut flour substitute - if you don't like, or cannot tolerate coconut flour ou may substitute this with 2 tablespoons of psyllium husk instead.