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Zero Point Apple Butter 

There’s just nothin’ like the smell and taste of homemade Zero Point Apple Butter. This Zero Point Apple Butter is a MUST have-spread it on a slice of bread, muffins, biscuits, or as a topping for oatmeal, yogurt, and/or ice cream!

Servings: Makes 20 ( 2 Tbsp) servings 

GREEN/BLUE/PURPLE: Zero Points per serving 

What ingredients do I need for this Zero Point Apple Butter?

  • Apples:Fuji, Golden Delicious, Gala, McIntosh, or Pink Lady apples work best since they cook down faster.( but any combination of these would work.) Peeled, cored and chopped.
  • Zero point brown sugar sweetener- I like to use Lakanto Monkfruit Golden Sweetener. It’s a zero point brown sugar substitute made from natural Monkfruit.
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Salt
  • Pure vanilla extract

What can I use this Zero Point Apple Butter for? 

This apple butter will fill your home with an incredible ‘apple and cinnamon’ aroma!! 

Anytime you’re looking feelin’ like a strong, fruity, fall flavor this zero point apple butter is a great condiment to grab. This Zero Point Apple Butter makes for the BEST topping-on top of muffins, biscuits, pancakes, waffles, toast, your morning yogurt, or as a sweet treat on top of ice cream or eat it straight out of the jar with a spoon. 

Try using this apple butter instead of jelly with your peanut butter or stir some into your morning oatmeal…in any case, it’s just as good warmed up and it is cold-straight from the fridge! 

I also love making a large batch of apple butter and using it for neighbor gifts, teacher gift-just fill up small mason jars with a ribbon tied around it-for a fabulous healthy, gluten-free treat or gift!

What sweetener do you recommend using for this Zero Point Apple Butter?

I recommend Lakanto Monkfruit Golden Sweetener! 

Why? Because it is the BEST TASTING sweetener on the market, has zero net carbs, zero glycemic, and zero calories!! 

Why is Lakanto monk fruit the best?

    • Historically, monk fruit has been used as an ancient medicine, a healing herb in Eastern medicine.
    • Replaces sugar with a natural, healthy option but tastes just like sugar.
    • Ease of use – use it in place of sugar in any of your favorite recipes, or even just in tea and coffee. The full line of Lakanto sweeteners provides a variety of flavors and textures for baking and cooking.
    • Lakanto monk fruit sweeteners do not raise blood sugar and do not raise plasma or glucose insulin levels.
    • It has zero net carbs, zero glycemic, and zero calories.
    • Last but not least….it’s simple to find and buy online! 

 

Where can I purchase Lankanto Monkfruit Golden  Sweetener and Products?

You can purchase Lakanto monk fruit products online HERE.

SAVE 20% on all non-sale items when you use promo code: Pound20 at checkout

What is the difference between applesauce and apple butter?!

Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples to the point where the sugar in the apples caramelize and creates a nicer thicker darker spread. 

How do I make this Zero Point Apple Butter?

To make zero point apple butter, all you have to do is core, peel, and cut the apples. That is the hardest part!

The rest is simple-toss the apples in a few other ingredients into a Slow Cooker or Instant Pot and in just a few hours you have a nice tasty apple butter spread! 

Truly- it’s that easy!! 

First you will core the apples using an apple corer.

Click HERE for the one I use and LOVE. 

Then you will peel the apples.

Click HERE for the stainless steel peeler I have and LOVE!

 

How do I make this Zero Point Apple Butter?

This homemade zero point apple butter can be made in a slow cooker or Instant Pot.

Here are the step by step directions for the slow cooker:

Quarter apples and place in a large crock pot. 

Add all other ingredients except for vanilla extract and stir to coat.

Place the lid on and let it cook on LOW for 10 hours or on high for 5 hours, stirring every couple hours.

The apple butter should be thick and dark brown. Remove lid.

Stir in vanilla extract. 

Cook for an 1/2 hour uncovered or until thick.

Using an immersion blender blend apple mixture into desired consistency.

Place into mason jars with sealed lids and refrigerate.

Serve on breads, muffins, ice cream, yogurt

waffles, pancakes, oatmeal, or eat as is.

What should the Apple Butter consistency be?

You can use a potato masher to smash the apples if you want it slightly chunky, or if you are like me and want a smoother texture you can put it through the blender or use an immersion blender to puree it for a smooth texture! 

What if I don’t have a Slow Cooker or Instant Pot?

Don’t you worry! This apple butter can also be made on the stove. Follow the stove top directions at the bottom of the post. 

What other fall recipes do you recommend I make?

 

Ingredients:

  • 5 lbs. Fuji, Golden Delicious, Gala, McIntosh, or Pink Lady apples work best since they cook down faster.( but any combination of these would work). peeled, cored and chopped.
  • 1 cup zero point brown sugar sweetener
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1 tsp pure vanilla extract

Slow Cooker Directions: 

  1. Quarter apples and place in a large crock pot. 
  2. Add all other ingredients except for vanilla extract and stir to coat.
  3. Place the lid on and let it cook on LOW for 10 hours or on high for 5 hours, stirring every couple hours. The apple butter should be thick and dark brown.
  4. Remove lid. Stir in vanilla extract. 
  5. Cook for an 1/2 hour uncovered or until thick. 
  6. Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
  7. Pour apple butter in air tight containers with sealed lids and refrigerate. 
  8. Serve on breads, muffins, pancakes, or eat as is.
  9. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Instant Pot Directions: 

  1. Quarter peeled and cored apples and place in an Instant Pot. 
  2. Add all other ingredients except vanilla extract and stir to coat. 
  3. Close the lid and pressure cook at High Pressure for 5 minutes, then 20 minutes Natural Release. Open the lid carefully to avoid steam burn. 
  4. Stir in vanilla extract. Using an immersion blender or hand mixer, blend apple mixture into desired consistency. 
  5. Pour apple butter in air tight containers with sealed lids and refrigerate. 
  6. Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
  7. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Stove Top Directions:

  1. Quarter apples and place in a large Dutch oven or pot. 
  2. Add all other ingredients except for vanilla extract and stir to coat.
  3. Place the lid on and let it simmer for two hours, stirring every 15 minutes or so to ensure the apples don’t stick to the bottom. The apple butter should be thick and dark brown.
  4. Remove lid. Stir in vanilla extract. 
  5. Cook for an 1/2 hour uncovered or until thick. Remove from heat and allow it to cool for 20 minutes.
  6. Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
  7. Pour apple butter in air tight containers with sealed lids and refrigerate. 
  8. Serve on breads, muffins, pancakes, or eat as is.
  9. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

 

Servings: Makes 20 ( 2 Tbsp) servings 

GREEN/BLUE/PURPLE: Zero Points per serving 

 

Yield: 20

Zero Point Apple Butter 

Zero Point Apple Butter 

There's just nothin' like the smell and taste of homemade Zero Point Apple Butter. This Zero Point Apple Butter is a MUST have-spread it on a slice of bread, muffins, biscuits, or as a topping for oatmeal, yogurt and/or ice cream!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes

Ingredients

  • 5 lbs. Fuji, Golden Delicious, Gala, McIntosh, or Pink Lady apples work best since they cook down faster.( but any combination of these would work). peeled, cored and chopped.
  • 1 cup zero point brown sugar sweetener- I use Lakanto Monkfruit Golden Sweetener
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1 tsp pure vanilla extract

Instructions

Slow Cooker Directions: 

  1. Quarter apples and place in a large crock pot. 
  2. Add all other ingredients except for vanilla extract and stir to coat.
  3. Place the lid on and let it cook on LOW for 10 hours or on high for 5 hours, stirring every couple hours. The apple butter should be thick and dark brown.
  4. Remove lid. Stir in vanilla extract. 
  5. Cook for an 1/2 hour uncovered or until thick. 
  6. Using an immersion blender or hand mixer, blend apple mixture into desired consistency.
  7. Pour apple butter in air tight containers with sealed lids and refrigerate. 
  8. Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
  9. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Instant Pot Directions: 

  1. Quarter peeled and cored apples and place in an Instant Pot. 
  2. Add all other ingredients except vanilla extract and stir to coat. 
  3. Close the lid and pressure cook at High Pressure for 5 minutes, then 20 minutes Natural Release. Open the lid carefully to avoid steam burn. 
  4. Stir in vanilla extract.
  5. Using an immersion blender or hand mixer, blend apple mixture into desired consistency. 
  6. Pour apple butter in air tight containers with sealed lids and refrigerate. 
  7. Serve on breads, muffins, ice cream, yogurt, pancakes, or eat as is.
  8. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

Stove Top Directons:

  1. Quarter apples and place in a large Dutch oven or pot. 
  2. Add all other ingredients except for vanilla extract and stir to coat.
  3. Place the lid on and let it simmer for two hours, stirring every 15 minutes or so to ensure the apples don't
  4. stick to the bottom. The apple butter should be thick and dark brown.
  5. Remove lid. Stir in vanilla extract. 
  6. Using an immersion blender or hand mixer, blend apple mixture into desired consistency. 
  7. Cook for an 1/2 hour uncovered or until thick. Remove from heat and allow it to cool for 20 minutes.
  8. Pour apple butter in air tight containers with sealed lids and refrigerate. 
  9. Serve on breads, muffins, pancakes, or eat as is.
  10. Store leftovers in the refrigerator for up to three weeks or freeze in smaller freezer containers for up to three months.

    Servings: Makes 20 ( 2 Tbsp) servings 

    GREEN/BLUE/PURPLE: Zero Points per serving 

Notes

What can I use this Zero Point Apple Butter for? 

This zero point apple butter makes for a delicous topping-on top of muffins, biscuits, pancakes, waffles, toast, your morning oatmeal, yogurt, as a sweet treat on top of ice cream, or eat it straight out of the jar with a spoon. I love making a large batch of apple butter and using it for neighbor gifts, teacher gifts-just fill up small mason jars with it, tie a ribbon around it for a fabulous healthy gluten-free treat or gift!

Nutrition Information:

Yield:

20

Amount Per Serving: Calories: 60Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 20gNet Carbohydrates: 17gFiber: 3gSugar: 12gProtein: 0g

Corki

Sunday 19th of September 2021

Sorry. Just read the recipe again (doh!). Can be frozen

Corki

Sunday 19th of September 2021

Can the apple butter be frozen?

Kelly Campbell

Friday 17th of September 2021

Have you ever processed this to store in a cabinet instead of freezing?

Cintha

Wednesday 8th of September 2021

I made this recipe. A few days ago. It made a lot more than called: 15 jelly jars (4 oz jars). Recipe stated 20 - 2 TBSP jars (1 oz jar). That was okay, just had to get more jars. It was delicious . I’ll make this again but use a different sweetener (I personally don’t care for erythrilol).

Malissia Hobbs

Saturday 4th of September 2021

Hi Lindsay,

I don’t see any reason I couldn’t multiply this recipe and then preserve it by canning, but I am new to canning. What do you think?

Lindsay Kehl

Wednesday 8th of September 2021

Hi Malissia,

Thanks for your comment. This apple butter will stay fresh in the fridge for a few weeks, but if you would like to multiply the recipe for canning that is an option.

Just fill the canning jars leaving 1/4 inch headspace-doing your best to remove any bubbles. Removing the bubbles is KEY when it comes to canning apple butter. 

Process apple butter in a water bath canner for 5 minutes for half-pints and pints, or 10 minutes for quarts. Turn off the canner and leave the jars in the hot water for an additional 5 minutes (this stabilizes the temperature and prevents siphoning as the jars are removed).  Remove the jars to a towel on the counter and allow them to cool.  The lids should “ping” closed to seal within a few hours.  Check seals after 24 hours and store any unsealed jars in the refrigerator for immediate use.

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