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!
Low-Carb Apple Galette Recipe
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.
How to Make Low-Carb Apple Galette
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.
What is a Galette?
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.
- 1 Paleo Pie Crust, chilled
- 2 apples (Gala or Braeburn), peeled, cored, cut into ⅛-inch thick slices
- 1 tablespoon arrowroot powder
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- ⅛ teaspoon vanilla stevia
- Divide Paleo Pie Crust dough in half
- Place half of dough on a piece of parchment paper
- Form dough into a rectangular log
- Cover with another piece of parchment
- Roll into a rectangle, approximately 11 x 9 inches, ⅛-inch thick
- Remove top piece of parchment
- In a medium bowl, toss apples with arrowroot, cinnamon, maple syrup, lemon juice, and stevia
- Line up apple slices on rectangle of dough
- Fold up parchment paper to wrap dough over edge of apple layer
- Pour juices from bowl over galette
- Slide galette with bottom piece of parchment onto a baking sheet
- Cover baking sheet with tin foil
- Secure tinfoil to edges of baking sheet so that steam does not escape
- Bake at 350°F for 50 minutes covered, and 10-15 minutes more uncovered
- Serve
Low-Carb Recipes that are Corn-Free
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.
Keto Recipes
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!
Nutrition Information
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!
Cindy says
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.)
Elana says
Cindy, thanks so much for letting me know that this was amazing!
Julie Jasinski says
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?!
Elana says
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.
Julie says
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!
Elana says
Julie, I know! For some of us these types of sugar alcohols are the worst thing ever.
Selina says
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.
Elana says
Thanks Selina!
Lenee says
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.
Elana says
Lenee, what a wonderful comment! You made my day :-)
Kathy says
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.
Elana says
Kathy, no problem! I hope you love the galette as much as we do :-)
Kathy says
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!!
Elana says
Kathy, I haven’t made a video of this yet, will add it to my list of requests :-)
Ramona says
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?
Elana says
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 :-)
Ruth Kahn says
I use sugar…how to replace 1/8 tsp vanilla stevia in recipe for apple galette?
Elana says
Ruth, I haven’t tried that so not sure, if you experiment I hope you’ll stop back by and let me know how it goes :-)
Dolores Hennessy says
Elana, thanks for this. My allergic, autoimmune body limits the foods I can enjoy. You continually add to my repertoire of recipes. I so greatly appreciate your talent with food.
Elana says
Dolores, thanks so much for your incredible comment! I’m happy to help :-)
Francine says
Hi Elana. What is the difference between almond flour and almond meal? I usually soak and dehydratie my almonds and then grind them.
Thank you
Elana says
Francine, for more on that please go here:
https://elanaspantry.com/paleo-baking/
Enjoy!
Elana
Marisa says
Looks delicious, Elana. I plan to serve this tomorrow for a family dinner. Would it be possible to make it today, only baking it for the 50 minute covered portion, and then bake uncovered for the 10-15 minutes tomorrow before serving? Thank you!
Elana says
Marisa, thanks for your comment! I haven’t tried that so not sure. For this recipe it’s fine to bake in entirety and then serve the next day. I’ve done that a bunch of times and it was still beautiful and tasty the day after it was baked :-)
Marisa says
Thank you Elana. I will do just that! I appreciate all the low carb recipes you have shared!
And I’ll post a picture of the final product on IG with a tag 🙂
Elana says
Marisa, you’re very welcome :-)
Susan says
I’ve noticed that many of your recipes call for maple syrup. My diet doesn’t include any sugars, including maple syrup and honey. I generally use stevia and erythritol. I also use extracts, such as maple extract.
Can you suggest a maple syrup substitute?
Elana says
Susan, thanks for your comment! I haven’t tried that so not sure. Feel free to experiment and I hope you’ll let me know how it turns out :-)
Sharron Hale says
Dear Elena,
You are indeed a gift in my life. Your books are priceless to me, your recipes if followed to the letter are incredible, I learned from grandmothers and my own mother who friends with Julia Child cooked together in a local hotel where she would come to stay in her private rooms, my childhood was unique & incredibly special. You’re own health challenges an inspiration & encouragement as you have embraced them & turned them into benefits for so many!
THANK YOU!
Elana says
Sharron, what an amazing comment! I am so lucky to have you as a reader –you too are a gift in my life!
Mary Anne Russo says
It looks delicious! I have nut allergies and have celiac disease. I would love to make a nongluten low carb crust. Any suggestions?
Elana says
Mary Anne, thanks so much! You could try this nut-free, gluten-free pie crust:
https://elanaspantry.com/nut-free-egg-free-pie-crust/
I haven’t tried using it for this recipe so not sure if it will work.
Enjoy!
Elana
Joan Muller says
Love your recipes so much and will give this a go real soon. You’ve inspired me to cook and bake after a long hiatus. Thanks for sharing your passion!
Elana says
Joan, thanks so much! I’m so glad my passion is translating through a screen as that’s not always easy to accomplish. Glad to inspire you and enjoy the healthy baking :-)
Vince Michels says
Wow!
Can’t wait to try this – and no eggs (we sub flax meal in the crust)! Replacing some of the apples with pears is fun.
Still warm here in GA and some of the stores just put peaches on sale. Might even do one of these with peaches!
Thanks, Elana!
Elana says
Vince, my fellow Columbia grad! Great to see you back here. I hope you and yours love the galette :-)
Terri L says
I love all of your recipes. Thanks so much, we honor you honey.
Elana says
Terri, what an absolutely lovely comment! Thank you, you totally made my day :-)