When apples are in high season this Low-Carb Apple Galette is a fantastic way to use ’em up! For this fall dessert, my Paleo Pie Crust envelopes sweet tender apple slices, spiced with cinnamon. The boys love this and I love that such an easy low-carb dessert recipe is also super healthy. It tastes so incredible though that no one will ever know this treat is good for you!
My Low-Carb Apple Galette filling is made with only 6 ingredients total so you can throw it together very easily. I like to make a Paleo Pie Crust and divide it in half, using one half for the low-carb crust in this recipe. Then, I save the other half, wrapping it in parchment, placing it in a plastic bag and storing in the refrigerator. Paleo Pie Crust will last for about 5 days when stored this way.
The key to making this dessert is to roll out the dough so that it’s very thin. After, that you’ll place the apple slices in the center. Next, fold the crust over the edges, like I did in the photo above. The trick to this is to use the parchment to help you fold. That way, the flaky dough will move more easily. Another tip is to slice the apples very thin. I use this slicer and then slice each of the pieces into fourths.
A galette is a sweet or savory, rustic looking pastry. The French word “galet” literally means “smooth, flat pebble,” indicating something round. I’ve taken liberties and made this a rectangular dessert. Don’t be distressed if the dough for this galette breaks, simply patch it with your fingers. Galettes are meant to be simple desserts and perfection is not an ingredient in this luscious rustic-style apple pie.
You’ll notice this low-carb recipe is sweetened with maple syrup and stevia. I use this combination of sweeteners because I cannot digest traditional low-carb sweeteners like erythritol. Other than xylitol, most low-carb sweeteners are made of corn, a food that is incredibly inflammatory for me. Additionally, I cannot digest the sugar alcohols that the corn is turned into.
If you’re looking for super low-carb, high-fat (LCHF) recipes, check out my Keto Diet Recipes page. It’s full of healthy low-carb, paleo, dinners, desserts, and so much more!
If you’re in need of nutrition information I provide it for all of the recipes in my low-carb cookbooks. The best one to start with is the New York Times best seller, Paleo Cooking from Elana’s Pantry. Leave a comment and let me know if you have my books, and if so what your favorite low-carb recipe is! And enjoy the galette!
Comments
42 responses to “Low-Carb Apple Galette”
CAN I USE YOUR PIECRUST TO MAKE STRUDEL?
Fay, I haven’t tried that so not sure :-)
giiiiirrrrlllll
This recipe, along with every single other recipe that I’ve tried of yours, is so so good and so so easy! I love you! You’re a baking and cooking genius! I love that every recipe only calls for a few ingredients and it’s just as good (if not better!) as it’s not-so-healthy counterpart.
Mirela, thanks for your sweet comment! I’m so happy to hear you are enjoying my recipes :-)
This was amazing!!! Thank you so much for another easy and delicious recipe! (BTW, I didn’t bother peeling the apples and it turned out just fine.)
Cindy, thanks so much for letting me know that this was amazing!
Elana. love all your recipes! You mentioned that you cannot digest traditional low-carb sweeteners like erythritol. Other than xylitol, most low-carb sweeteners are made of corn, a food that is incredibly inflammatory for you. Additionally, you cannot digest the sugar alcohols that the corn is turned into. CAN you please explain or go more in depth as far as what the erythitol does to your system??? I’m wondering since I have a lot of health issues if my system is the same?!
Julie, thanks for your comment! I get incredibly bloated and uncomfortable and my digestion is wrecked when I eat anything that is a sugar alcohol.
Thanks for your reply! My system seems to be doing the same! I’ve tried Swerve, Monk Fruit and Puyere and they all seem to have the same effect. The 1st 2 had the cooling sensation along with the bloating so when I found Puyere I thought yay no cooling effect but still it does still have the bloating effect and I just feel miserable and uncomfortable in my own skin! Hopefully that makes since? Thanks again!
Julie, I know! For some of us these types of sugar alcohols are the worst thing ever.
Wow, what a nice recipe! As a Nutritionist i can say this food is 100% healthy and nutritious. Thanks so much for sharing this recipe, I will must try to home.
Thanks Selina!
Love love this recipe and I am making it today. It’s difficult to make low carb desserts from Pinterest since so many of them use this corn alcohol. I am also unable to digest erythritol. I told my husband your recipes are so delicious and never fail because you test them so thoroughly. You are so very creative and talented. I want you know just how much you are appreciated. Thank you so much for this wonderful treat and your heart for sharing delicious recipes.
Lenee, what a wonderful comment! You made my day :-)
Please disregard my previous question/comment! I see now it’s for a baking sheet not a loaf pan! LOL! I thought it was cooked in a loaf pan.
Kathy, no problem! I hope you love the galette as much as we do :-)
Is there a video of how to do this crust, all the rolling into pan and folding crust, sliding out, etc.? I really need to watch how this is done…..I’m a visual person as many are. Thank you. Love the recipes!!
Kathy, I haven’t made a video of this yet, will add it to my list of requests :-)
Hi Elana, I love your recipes! You do all the hard work for us! I just noticed that you only used half the dough, what do you do with the other half? Is it freezable? Is the galette freezable?
Ramona, thanks for your sweet comment! I haven’t tried to freeze it yet, but will let you know if I do. I usually use the second half of the dough the next day and make another Apple Galette. My son was home from college last weekend and he and my husband were eating this dessert as fast as I could make them! So glad to hear you are loving my recipes :-)
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