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    Home » Paleo

    Low(er) Carb & Paleo Apple Pie

    Published: Nov 14, 2020 Updated: Jul 15, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    close up of apple pie with text

    This Classic Low Carb & Paleo Apple Pie has a tender, flakey crust with a sweet, perfectly seasoned apple filling. It goes perfectly with a scoop of vanilla ice cream or coconut whipped cream and caramel sauce.

    close up of apple pie with caramel and ice cream.
    apple pie on a plate with ice cream and caramel.

    Do you have a favorite pie? This Low-Carb And Paleo Apple Pie, along with pumpkin pie and pecan pie are my favorites!

    This pie features sweet, spiced apples nestled in between a buttery flaky pie crust.

    Then, add a scoop of dairy-free or keto vanilla ice cream or coconut cream with keto & paleo caramel for the ultimate dessert!

    Oh. My. Goodness. I can't even describe the deliciousness!

    Let's get right into it, shall we?

    Jump to:
    • The sweetener
    •  Pie crust
    • The filling
    • How to add a top crust and flute the edges
    • 💭 Top tips
    • Looking for more recipes?
    • 📖 Recipe
    • 💬 Comments

    The sweetener

    For the sweetener, any keto sweetener will work. However, if you use an erythritol-based sweetener, it needs to be powdered.

    This is because erythritol doesn't dissolve as well as other keto sweeteners. By using powdered, it prevents any grittiness.

    However, even the powdered variety can sometimes be gritty. Because of this, I recommend xylitol, allulose, or a monk/fruit allulose blend. Both of these dissolve beautifully and have zero aftertaste.

    *Note- If using pure allulose, it's only 70% as sweet as other sweeteners. Because of this, you'll need to add an extra 2 or 3 Tablespoons if using this option.

    For paleo, coconut palm sugar works well.

    Since we're using white sugar instead of a brown sugar variety in the Keto version, I recommend adding 1 tsp. of molasses. This gives it a caramel-like, deep, rich flavor.

    If you’re worried about adding molasses to a Keto, low-carb recipe, keep in mind that molasses is considered a low glycemic sugar.

    One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!

    *For a complete rundown on keto sweeteners, see my Keto Sweetener Guide! Also, as a gift to my readers, I've teamed up with BESTI to give you guys 10% off! simply use the code "CRAVEABLE" at checkout.

     Pie crust

    baked pie crust.
    prebaked crust.

    Start by making a double batch of either my Almond Flour Keto Pie Crust or Paleo Pie Crust.

    Both crusts are tender, buttery, flaky and SO delicious!

    The main differences (outside of the keto version being low-carb, obviously!) are that the bottom crust of the Keto version will need to be pre-baked. And while still flaky, the Keto version isn't quite as flaky as the Paleo version.

    Also, the Paleo Pie Crust can be made vegan and egg-free.

    So just use whichever one you prefer and which works best for your diet.

    The filling

    peeled and chopped apples on a wooden cutting board.
    sliced apples.

    Start by peeling, coring, and chopping 7 to 8 medium/large apples into ¼-inch slices.

    Be sure to cut uniform-sized apples. Otherwise, the larger apples will be thick and solid while the thinner apples will be mushy.

    For the apples, I personally love using Fuji apples. However, many people prefer using ½ sweet apples, such as Fuji or Honeycrisp, and ½ tart apples, such as Granny Smith.

    apple fie filling in pan.
    filling in a saucepan.

    Add the apples, spices, sweetener, and molasses to a saucepan. Heat over medium heat for around 10 minutes, or until apples are crisp-tender.

    Then, sprinkle in some xanthan gum or a tapioca/water mixture to thicken. Set aside.

    filling in pre-baked bottom crust.
    filling in a prebaked crust.

    Add the pie filling to the bottom pie crust.

    How to add a top crust and flute the edges

    small piece of pie crust rolled out and cut into strips.
    cut strips of dough.
    apple pie with unbaked top crust and strips of crust around the edge
    strips of dough on the edges of the pie.

    Roll out the top crust and invert it over the filling.

    To flute the edges, you’ll need to start with a thick, sturdy edge.

    You can set a small amount of dough aside before rolling, or you can use any leftover dough you removed after inverting the dough onto the pie pan.

    Place the dough onto a piece of parchment paper, cover it with plastic wrap, and roll it out the same way you did the bottom crust.

    Use a pizza cutter to cut out ½ - 1-inch strips of dough.

    Place the strips of dough over the edge of the pie crust.

    unbaked apple pie ready to be put in the oven.
    unbaked pie.

    Then to crimp, push your thumb from one hand in between the thumb and index finger of the opposite. Go all the way around the crust and patch up any cracks or imperfections as needed.

    close up of baked apple pie.
    close up of baked pie.

    Add 5 3-inch slits to the top crust, coming out from the center of the pie, and brush the top with an egg wash.

    If using the Keto crust, cover the edges with a crust protector and bake at 375 degrees for 15 minutes. Then, brush again with an egg wash so it browns nicely and keeps the crust from looking dull.

    Sprinkle with granulated sweetener and bake for an additional 20 - 25 minutes.

    If using the Paleo crust, bake for 20 - 30 minutes at 375 degrees, covering the edge with a crust protector after 10 minutes if needed.

    If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.

    overhead shot of piece of pie on a white plate with a fork.
    slice of apple pie on a white plate.

    💭 Top tips

    • For the apples, I personally love using Fuji apples. However, many people prefer using ½ sweet apples, such as Fuji or Honeycrisp, and ½ tart apples, such as Granny Smith.
    • Be sure to cut uniform-sized apples. Otherwise, the larger apples will be thick and solid while the thinner apples will be mushy.
    • For the sweetener, any keto sweetener will work. If you use an erythritol-based sweetener, it needs to be powdered. However, even the powdered variety can sometimes be gritty. Because of this, I recommend xylitol, allulose, or a monk/fruit allulose blend. These dissolve beautifully and have zero aftertaste. For paleo, coconut palm sugar works well.
    • Since we're using white sugar instead of a brown sugar variety in the Keto version, I recommend adding 1 tsp. of molasses. This gives it a caramel-like, deep, rich flavor.
    • If you’re worried about adding molasses to a Keto, low-carb recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!
    • Also, as a gift to my readers, I've teamed up with BESTI to give you guys 10% off! simply use the code "CRAVEABLE" at checkout.
    • If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
    • Be sure to watch my YouTube video for step-by-step pie crust instructions!

    Looking for more recipes?

    • Keto Chicken Pot Pie {Paleo & Dairy-Free}
    • Pumpkin Pie {Keto & Paleo}
    • Keto Pecan Pie Recipe {With Paleo Options!}

    Or, if you're looking for a truly Keto apple pie, this Mock Keto Apple Pie from Wholesome Yum looks delicious!

    If you’ve tried this Low-Carb And Paleo Apple Pie or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to see more delicious food and find out what I’ve been up to!

    📖 Recipe

    close up of apple pie with caramel and ice cream

    Low(er)-Carb And Paleo Apple Pie

    This classic paleo apple pie recipe has a tender, flakey crust with a sweet, perfectly seasoned apple filling and goes perfect with a scoop of dairy-free or keto vanilla ice cream and caramel.
    *Note- While this can be made lower-carb than a traditional apple pie by using a keto pie crust and low-carb sweeteners, it's not necessarily keto because apples are naturally high in carbs. If you're looking for a keto (faux) apple pie, I have a link to one above the recipe card.
    4.60 from 5 votes
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    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 35 minutes
    Resting Time: 3 hours
    Total Time: 4 hours 20 minutes
    Servings: 16
    CALORIES :140kcal
    CARBS :18g
    FIBER :7g
    Author: Cassidy Stauffer

    Ingredients

    A DOUBLE Recipe Of One Of The Following Crusts:

    • Paleo Pie Crust
    • Keto Pie Crust

    Apple Pie Filling:

    • 7 - 8 Medium/Large Apples
    • ¼ Cup Butter (can use non-dairy) - melted
    • 1 Cup Granulated Allulose - see notes below for substitutions
    • 1 tsp. Molasses - optional but recommended
    • Juice And Zest Of One Lemon
    • 2 tsp. Ground Cinnamon
    • 1 tsp. Nutmeg
    • ¼ tsp. Ground Cloves
    • ¼ tsp. Allspice
    • ¼ tsp. Salt
    • ½ tsp. Xanthan Gum
    • 1 tsp. Oil
    • 1 tsp. Pure Vanilla

    Extras:

    • 1 Large Egg
    • 1 Tbsp. Water
    • 1 tablespoon Keto Granulated Sweetener
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    Instructions

    • Prepare the double crust as directed. If using the Keto pie crust, be sure to pre-bake the bottom crust until very nicely browned to ensure the bottom crust doesn't get soggy.
    • Peel and core the apples. Then, cut into uniform ¼-inch pieces and place in a large saucepan. Add the butter, sweetener, molasses, lemon juice, lemon zest, cinnamon, nutmeg, cloves, allspice, and salt. Heat over medium heat for 10-15 minutes (this depends on how firm your apples are) or until apples are crisp-tender, stirring frequently. In a small bowl, mix the xanthan gum with the oil. Pour into the mixture and stir until thickened. Taste and adjust the sweetener as needed. Remove from heat, stir in the vanilla, and set aside.
    • Preheat the oven to 375 degrees.
    • Pour the filling evenly into the bottom crust. Then, add the top crust.
    • Cinch the edges of the pie crusts together, apply any decorative effects, and make five 3 inch slits with a sharp knife coming out from the center of the pie. 
    • Brush the crust with a beaten egg mixed with 1 Tbsp. of water. Then, sprinkle with granulated sweetener or coconut palm sugar.
    • For the Keto crust, completely cover the edges with a crust protector the entire baking time to ensure they don't burn (see notes below on how to make one out of foil). Bake for 15 minutes, then brush again with the egg/water mixture to make a nice, golden-brown crust. Bake an additional 20 - 25 minutes, or until nicely browned. If browning unevenly, rotate during baking.
    • For the Paleo crust, check the pie after 10 minutes. If the edges are browning too fast or look like they may start to burn, cover the edges with a crust protector (see notes below on how to make one out of foil). Bake an additional 10 to 20 minutes, or until nicely browned. If browning unevenly, rotate during baking.
    • Cool at room temperature for 3 hours to properly set up. Do not place in the fridge to cool faster as this will make the crust soft.
    • Store leftover pie, covered, at room temperature for up to 24 hours. After that, it can be refrigerated for 2 to 3 days.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • Be sure to watch my YouTube video for step-by-step pie crust instructions!
    • For the apples, I personally love using Fuji apples. However, many people prefer using ½ sweet apples, such as Fuji or Honeycrisp, and ½ tart apples, such as Granny Smith.
    • Be sure to cut uniform-sized apples. Otherwise, the larger apples will be thick and solid while the thinner apples will be mushy.
    • For the sweetener, any keto sweetener will work. If you use an erythritol-based sweetener, it needs to be powdered. However, even the powdered variety can sometimes be gritty. Because of this, I recommend xylitol, allulose, or a monk/fruit allulose blend. These dissolve beautifully and have zero aftertaste. If using anything other than allulose, reduce the amount to ⅔ cup, as pure allulose isn't as sweet as other sweeteners. 
    • For paleo, use coconut palm sugar for the sweetener and replace the xanthan gum and oil mixture with 2 Tablespoons of tapioca flour.
    • Since we're using white sugar instead of a brown sugar variety in the Keto version, I recommend adding 1 tsp. of molasses. This gives it a caramel-like, deep, rich flavor.
    • If you’re worried about adding molasses to a Keto, low-carb recipe, keep in mind that molasses is considered a low glycemic sugar. One teaspoon only adds 5 carbs to the entire batch! It’s also rich in vitamins and minerals such as iron, chromium, magnesium, calcium, vitamin b6, and more!
    • For a complete rundown on keto sweeteners, see my Keto Sweetener Guide! Also, as a gift to my readers, I've teamed up with BESTI to give you guys 10% off! simply use the code "CRAVEABLE" at checkout.
    • Choosing a crust: Both crusts are tender, buttery, flaky and SO delicious! The main differences are that the bottom crust of the Keto version will need to be pre-baked and the Paleo crust is just a tad easier to work with. Also, the Paleo Pie Crust can be made vegan and egg-free. Choose whichever one you prefer and works best for your diet.
    • If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.

    Nutrition

    Serving: 116th of pie with the keto crust | Calories: 140kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 123mg | Potassium: 120mg | Fiber: 7g | Sugar: 10g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.2mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

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      Recipe Rating




    1. Madeleine says

      November 27, 2021 at 12:09 am

      4 stars
      I made this for Thanksgiving. The crust came out hard, but the filling was good. I would make this again but wouldn't cook the crust on such a high heat setting.

      Reply
    2. Tony Hurtado says

      November 26, 2020 at 4:28 am

      Looking at the nutritional info I see that there are 23g of carbs in a 1/16th slice NOT including crust. A diabetic diet suggests 45-60 grams per meal. Can you even cut a pie into 16 slices!? Go ahead and try. And that slice will be more than ⅓ of your entire meal. Yeah, Happy Thanksgiving.

      Reply
      • Cassidy Stauffer says

        November 26, 2020 at 1:12 pm

        This recipe is as low-carb as you can get while still using real apples and is much lower-carb than traditional apple pies. If you're looking for an extremely low-carb/keto recipe, I linked to a faux keto apple pie above the recipe card.

        And yes, while there are 23g of total carbs there are only 12g of NET CARBS, which are what most people count. And if you use the keto pie crust there would be 13g net carbs with a single crust and 14g with a double crust per slice. Also, I eat 1/16th of a pie all the time! It's a smaller size, but what I usually eat.

        I hope this helps,
        Cassidy

        Reply
    3. Celeste Noland says

      November 26, 2018 at 1:57 pm

      5 stars
      Love that you've made this classic paleo! I have been playing with arrowroot starch a bit and can't wait to try this recipe.

      Reply
    4. Jules Shepard says

      November 20, 2018 at 3:49 pm

      I don't know if much makes me happier than an apple pie! Always looking for new ways to make one GF! This looks delicious!

      Reply
    5. Alisa Fleming says

      November 17, 2018 at 3:03 pm

      Wow, now that is a creative crust recipe! I find that pysllium overpowers in flavor sometimes, but I might be more sensitive to the flavor as I don't read this often. Does it stay delicate in this crust, or can you taste it a little?

      Reply
      • Cassidy says

        November 17, 2018 at 3:48 pm

        Hi Alisa! I know the psyllium taste you are talking about, but I personally can't taste it in this recipe. The amount is just enough to help with the texture but not enough to taste - but that's just me. If you can taste it, it should be very, very slight.

        -Cassidy

        Reply
    6. Erin Dee says

      November 15, 2018 at 5:16 pm

      5 stars
      This apple pie is a must make for Thanksgiving! Looks so delicious! It will be a great addition to the dessert table!

      Reply
      • Cassidy says

        November 15, 2018 at 7:05 pm

        Thank you Erin!!!

        Reply
    7. C Dutro says

      April 08, 2016 at 6:54 pm

      am I missing something? when do you add the psyllium husk??

      Reply
      • Cassidy says

        April 08, 2016 at 9:23 pm

        Hi C Dutro!
        Thanks for pointing that out to me! You add it on step 1 with the other flours, I just forgot to add it because I had in my mind the option of adding additional arrowroot flour in place of the psyllium husks - so sorry! Thanks again for pointing this out, I will fix the recipe right now 🙂

        -Cassidy

        Reply
    8. Debi says

      December 04, 2015 at 9:35 pm

      5 stars
      Thank you SO much for the recipe!!! I've been dying for a roll-out pie crust since going Paleo in 2011... you know, NOT the ones you pat down into the pie pan, but actually roll and cut. Well, my son (22, who is also dairyfree, grainfree and ect due to allergies) asked for ONE thing for Thanksgiving... our "old apple pie". Thanks to your crust recipe, I was able to deliver. AND it was delicious. I did cover the edges for first 15 mins, then covered the entire thing for the rest of cooking as it was browning fast. But, that did it for me. Oh... I also had to put in a touch of coconut flour... kinda like your other roll out crust recipe... just to thicken a touch more. THANK YOU!!!!

      Reply
      • Cassidy says

        December 04, 2015 at 11:06 pm

        YAY Debi!!!! I'm SO excited that you loved it so much! Thanks for taking the time to comment 🙂

        -Cassidy

        Reply
    9. Regena says

      November 12, 2014 at 12:57 am

      This pie was delicious!!!

      Reply
      • Cassidy says

        November 12, 2014 at 4:11 pm

        I'm SO happy you liked it, thanks!!!

        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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