low-carb and paleo apple pie on a white plate with ice cream and caramel
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5 from 1 vote

Low-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.
Course dairy free, Dessert, Egg Free, gluten free, Grain Free, keto, Low Carb, paleo
Cuisine American
Prep Time 45 minutes
Cook Time 35 minutes
Resting Time 3 hours
Total Time 4 hours 20 minutes
Servings 16
Calories 87kcal
Author Cassidy Stauffer


A Double Recipe Of One Of The Following Crusts:

Apple Pie Filling:

  • 7 - 8 Medium/Large Apples
  • 1/4 Cup Butter (can use non-dairy) melted
  • 2/3 Cup Powdered Swerve Sweetener or coconut palm sugar for Paleo
  • 1 tsp. Molasses can omit for Paleo version
  • Juice And Zest Of One Lemon
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Nutmeg
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Allspice
  • 1/4 tsp. Salt
  • 1/2 tsp. Xanthan Gum or 2 Tbsp Tapioca Flour mixed with 2 Tbsp. water for Paleo (do not substitute arrowroot)
  • 1 tsp. Pure Vanilla



  • 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 1/4-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. Sprinkle in the xanthan gum or add in the tapioca/water mixture. Stir until thickened. 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 Swerve 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. 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. 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.


  • For the apples, I personally love using Fuji apples. However, many people prefer using 1/2 sweet apples, such as Fuji or Honeycrisp, and 1/2 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 apples, I personally love using Fuji apples. However, many people prefer using 1/2 sweet apples, such as Fuji or Honeycrisp, and half tart apples, such as Granny Smith.
  • For the sweetener, I like to use Powdered Swerve or coconut palm sugar for Paleo. Swerve is my preferred keto sweetener because it's easy to find and tastes remarkably like sugar! However, Keto sweeteners don't dissolve as well as other sweeteners. By using the powdered variety, it prevents any grittiness.
  • 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. The molasses can be omitted if using coconut palm sugar.
  • 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!
  • Be sure to sprinkle in the xanthan gum and not dump it in. Otherwise, it will clump.
  • 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.
  • Do not place in the fridge to cool faster, 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.
  • See above for a tutorial on how to flute the pie crust edges.
  • Nutritional Information is for 1/16 of the pie filling only.


Calories: 87kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 66mg | Potassium: 116mg | Fiber: 11g | Sugar: 11g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg