Mason Jar Apple Pie

Mason Jar Apple Pies

Hands On Time: 20 minutes

Total Time: 35 minutes

Makes: 8


Nutritional Information:

Net Carbs- 9.4g

Protein- 4.9g

Fat- 13.7g

Calories 208kcal


Fun and portable, these mason jar apple pies are easy to make and sure to impress.

I love the moment when you crack through the crust to the oozy, caramel-flavored filling and dig out a big combined spoonful.





3 ounces of shredded mozzarella

1 ¼ ounce of almond flour

2 teaspoons of Sukrin Gold

¼ teaspoon of cinnamon


Apple Filling:

2 medium apples, peeled, quartered, and sliced

1/3 cup of Sukrin Caramel Syrup

2 ounces of butter

2 teaspoons of xanthan gum

1 teaspoon of cinnamon

½ teaspoon of nutmeg

1 teaspoon of vanilla




Gather up 8 jars that hold approx. 4 ounces

In a pan, melt the butter and the Sukrin Caramel Syrup and stir until combined.

Add the apple slices and sauté gently until just tender.

Remember that you will cook the apples further I the oven, so you don’t want to cook them too much at this stage.

Add the spices, xanthan gum and vanilla and stir through.

Remove from heat to cool slightly while you make the pastry.

Pre-heat oven to 350⁰ F, conventional

Place the mozzarella in a microwave-proof bowl and heat in 30 second bursts until melted and soft.

Add the almond flour, Sukrin Gold and cinnamon and knead until combined.

Roll out between two sheets if baking paper and then cut into whatever shapes you like.

You can do a solid pie lid, lattice strips, or cut out stars, the possibilities are endless.

I cut solid lids and added leaf shapes from off-cuts.

Optional: you can brush the tops with egg wash and sprinkle with a touch of Sukrin Gold

Bake for 10-15 minutes until golden brown.


Store in the fridge for up to 5 days.


This recipe was created by the talented Naomi Sherman, creator of


Click HERE for a PDF version of this recipe.