How To Make Low-Carb Apple Butter

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This is not your usual apple 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

Nutritional values (per serving, 1 tbsp/ about 15 g/ 0.5 oz)

Net carbs1.1 grams
Protein0.4 grams
Fat0.1 grams
Calories8 kcal

Calories from carbs 61%, protein 24%, fat 15%

Total carbs1.7 gramsFiber0.6 gramsSugars1 gramsSaturated fat0 gramsSodium24 mg(1% RDA)Magnesium6 mg(2% RDA)Potassium90 mg(5% EMR)

Ingredients (makes about 1 cup/ 200-230 g/ 7-8 oz)

  • 2 medium zucchini, peeled (500 g/ 1.1 lbs, about 450 g/ 1 lb without peel)
  • 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
  • 1/8 tsp sea salt

Instructions

  1. Peel zucchini and roughly chop. Place in a large saucepan with the water, apple cider vinegar, lemon juice and Sukrin Gold.
    How To Make Low-Carb Apple Butter
  2. 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.
    How To Make Low-Carb Apple Butter
  3. Remove from heat, allow to cool slightly, and use a hand blender to puree the mixture.
  4. Return the saucepan to medium-low heat. Add cinnamon and salt. Gently simmer, stirring regularly to avoid spattering, until ‘apple’ butter is thick and deep caramel in colour, around 1 hour 15 to 1 hour 30 minutes.
    How To Make Low-Carb Apple Butter
  5. Transfer to a jar or airtight container. Use just like apple butter! How To Make Low-Carb Apple Butter
  6. 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. How To Make Low-Carb Apple Butter

Ingredient nutritional breakdown (per serving, 1 tbsp/ about 15 g/ 0.5 oz)

Net carbsProteinFatCalories
Zucchini (summer squash, courgette)
0.7 g0.4 g0.1 g5 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Lemon juice, raw
0.1 g0 g0 g0 kcal
Sukrin Gold, brown sugar substitute
0.1 g0 g0 g0 kcal
Cinnamon, spices
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 tbsp/ about 15 g/ 0.5 oz
1.1 g0.4 g0.1 g8 kcal
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (2)

I used to make apple butter in a slow cooker, I bet it would work for this recipe too. I’m definitely going to try out this recipe!

Reply

Oh I bet it would work great in a slow cooker!

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