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This is not your usual apple butter because there are no apples in this recipe. It has all of the amazing flavours of apple butter but a fraction of the carbs!
From the bucket of “not sure this is going to work”, to duping my partner that he was actually eating apples, this keto “apple” butter is definitely a success story.
I’ve used zucchini to make this apple butter which is all I had access to, but I imagine that other varieties of summer squash would also work well. And to flavour this butter I’ve kept it simple and used cinnamon, however you could add some additional autumnal spices like nutmeg or cloves for a richer, spicier flavour if you prefer.
We used zucchini to replace apples in other low-carb recipes and it was always a success. If you love apples, give these keto recipes a go!
Hands-on Overall
Serving size 1 tbsp/ 15 ml
Nutritional values (per 1 tbsp/ 15 ml)
Net carbs0.5 grams
Protein0.2 grams
Fat0.1 grams
Calories4 kcal
Calories from carbs 61%, protein 24%, fat 15%
Total carbs0.8 gramsFiber0.3 gramsSugars0.5 gramsSaturated fat0 gramsSodium11 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium46 mg(2% EMR)
Ingredients (makes 425 g/ 15 oz)
- 2 medium peeled zucchini (500 g/ 1.1 lbs)
- 2 tbsp apple cider vinegar (30 ml)
- 1/2 cup water (120 ml/ 4 fl oz)
- 2 tbsp lemon juice (30 ml)
- 1/4 cup Sukrin Gold or equivalent granulated sweetener such as Swerve or Erythritol, or more to taste (40 g/ 1.4 oz)
- 1 tbsp cinnamon, or less to taste
- 1/8 tsp sea salt
Instructions
- Peel zucchini and roughly chop (weight is listed for peeled zucchini). Place in a large saucepan with the water, apple cider vinegar, lemon juice and Sukrin Gold.
- Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook for 20 to 25 minutes or until the zucchini begin to soften and fall apart.
- Remove from heat, allow to cool slightly, and use a hand blender to puree the mixture.
- Return the saucepan to medium-low heat. Add cinnamon (use less to taste if needed) and salt. Gently simmer, stirring regularly to avoid spattering, until ‘apple’ butter is thick and deep caramel in colour, 45 to 60 minutes.
- Transfer to a jar or airtight container. Use just like apple butter!
- Keep refrigerated for up to 3 weeks. For longer storage freeze in an ice tray, then empty the frozen apple butter cubes into a bag or container and store in the freezer for up to 6 months.
Ingredients
- 2 medium peeled zucchini (500 g/ 1.1 lbs)
- 2 tbsp apple cider vinegar (30 ml)
- 1/2 cup water (120 ml/ 4 fl oz)
- 2 tbsp lemon juice (30 ml)
- 1/4 cup Sukrin Gold or equivalent granulated sweetener such as Swerve or Erythritol, or more to taste (40 g/ 1.4 oz)
- 1 tbsp cinnamon, or less to taste
- 1/8 tsp sea salt
Instructions
- Peel zucchini and roughly chop (weight is listed for peeled zucchini). Place in a large saucepan with the water, apple cider vinegar, lemon juice and Sukrin Gold.
- Bring to a simmer over medium-high heat, then reduce the heat to medium-low. Cover and cook for 20 to 25 minutes or until the zucchini begin to soften and fall apart.
- Remove from heat, allow to cool slightly, and use a hand blender to puree the mixture.
- Return the saucepan to medium-low heat. Add cinnamon (use less to taste if needed) and salt. Gently simmer, stirring regularly to avoid spattering, until ‘apple’ butter is thick and deep caramel in colour, 45 to 60 minutes.
- Transfer to a jar or airtight container. Use just like apple butter!
- Keep refrigerated for up to 3 weeks. For longer storage freeze in an ice tray, then empty the frozen apple butter cubes into a bag or container and store in the freezer for up to 6 months.
Nutrition (per serving, 1 tbsp/ 15 ml)
Calories4kcal
Net Carbs0.5g
Carbohydrates0.8g
Protein0.2g
Fat0.1g
Saturated Fat0g
Fiber0.3g
Sugar0.5g
Sodium11mg
Magnesium3mg
Potassium46mg
Detailed nutritional breakdown (per 1 tbsp/ 15 ml)
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