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Three Way Apple Butter
Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.
Posted by William Lang on Aug 30 2025
🍎 Apple Butter Three Ways: Traditional, Low-Carb, and Keto Faux
From classic slow-cooked apples to clever low-carb swaps, this guide gives you three distinct recipes, explains why each ingredient is used, and shows you how to get deep, caramelized flavor—without the sugar crash.
Sugar-Free Apple Butter
Low-Carb Apple Butter
Allulose Apple Butter
Chayote Apple Butter
Faux Apple Butter
Keto Fruit Spreads
Traditional Apple Butter
Classic, rich, and deeply caramelized—the benchmark flavor. Not keto.
Ingredients & Why We Use Them
10–12 medium apples(peeled, cored, sliced) — natural pectin and sugars create body and caramelization.1½ cups brown sugar— boosts sweetness and Maillard browning for a jammy depth.1 cup apple cider— concentrates apple flavor as it reduces.2 tsp cinnamon,¼ tsp cloves,¼ tsp nutmeg,¼ tsp allspice— warm spice backbone.¼ tsp fine salt— heightens sweetness and spice.
Method
- Combine apples, cider, sugar, salt, and spices in a slow cooker.
- Cook on LOW 8–10 hours, stirring occasionally, until reduced and dark.
- Blend smooth with an immersion blender; continue uncovered 1–2 hours to thicken.
- Jar and chill. Flavor peaks after 24 hours.
Yield: ~6 cups | Prep: 20 min | Cook: 10–12 hrs | Servings: 48 (2 Tbsp)
Nutrition Facts (per 2 Tbsp)
| Calories | 90 |
|---|---|
| Total Carbohydrate | 23 g |
| Dietary Fiber | 2 g |
| Total Sugars | 19 g |
| Total Fat | 0 g |
| Protein | 0 g |
| Sodium | 40 mg |
Helpful Tips
- Uncover near the end to evaporate and thicken quickly.
- Stir more often during the last hour to avoid scorching.
- Blend in batches for ultra-smooth texture if you don’t have an immersion blender.
Almost Keto Apple Butter (Low-Carb)
Real apple flavor with smart low-carb fillers. Great for moderate keto/low-carb.
Ingredients & Why We Use Them
3 medium Granny Smith apples— a controlled dose of authentic apple taste with fewer sugars.3 medium chayote squash(peeled, seeded, diced) — low-carb bulk that mimics apple texture.1 cup Keystone Pantry Allulose— caramelizes like sugar, giving deep jammy notes.2 Tbsp apple cider vinegar— acidity emphasizes apple character and balances sweetness.2 tsp cinnamon,¼ tsp cloves,¼ tsp nutmeg,¼ tsp allspice— classic apple pie profile.1 Tbsp lemon juice— brightens and helps preserve color.¼ tsp fine salt— rounds flavor.
Method
- Add apples, chayote, allulose, vinegar, spices, salt to slow cooker.
- Cook on LOW 8–10 hours until very soft and darkened.
- Blend smooth; cook uncovered 30–60 minutes more until thick.
- Stir in lemon juice; jar and refrigerate.
Yield: ~6 cups | Prep: 20 min | Cook: 9–11 hrs | Servings: 48 (2 Tbsp)
Nutrition Facts (per 2 Tbsp)
| Calories | 25 |
|---|---|
| Total Carbohydrate | 6 g |
| Dietary Fiber | 2 g |
| Net Carbs | 4 g |
| Added Sugars | 0 g (sweetened with allulose) |
| Total Fat | 0 g |
| Protein | 0 g |
| Sodium | 45 mg |
Helpful Tips
- Taste and adjust: apples vary—add a spoon of allulose if your batch is extra tart.
- Blend thoroughly so apple and chayote are indistinguishable.
- Add a splash of water if the cooker runs dry during the first hours.
Keto Faux “Apple” Butter (Apple-Free)
Strict keto: apple flavor without the fruit sugars.
Ingredients & Why We Use Them
5 medium chayote squash(peeled, seeded, diced) — near-apple texture, minimal carbs.1 cup Keystone Pantry Allulose— true caramelization and body without sugar.1–2 tsp apple extract or natural apple flavor— supplies the signature note without apples.2 Tbsp apple cider vinegar— acidity lifts flavor, mimics reduced cider.2 tsp cinnamon,¼ tsp allspice,⅛ tsp cloves,¼ tsp nutmeg— warm spice matrix.1 Tbsp lemon juice— fresh top note and color stability.¼ tsp fine salt— balances sweetness.
Method
- Combine chayote, allulose, vinegar, spices, and salt in slow cooker.
- Cook on LOW 8–10 hours until very soft and deepened in color.
- Blend smooth; cook uncovered 30–60 minutes more to desired thickness.
- Stir in lemon juice and apple extract off heat; jar and refrigerate.
Yield: ~6 cups | Prep: 20 min | Cook: 9–11 hrs | Servings: 48 (2 Tbsp)
Nutrition Facts (per 2 Tbsp)
| Calories | 15 |
|---|---|
| Total Carbohydrate | 3 g |
| Dietary Fiber | 1 g |
| Net Carbs | 2 g |
| Added Sugars | 0 g (sweetened with allulose) |
| Total Fat | 0 g |
| Protein | 0 g |
| Sodium | 45 mg |
Helpful Tips
- Peel chayote completely; any green skin can taste bitter.
- Add apple extract at the end so it stays vibrant.
- Strict keto? Start with ¾ cup allulose and add to taste.
FAQ
How long does keto apple butter last?
Refrigerate for up to 2 weeks. Freeze up to 3 months. Always use clean utensils.
Can I can the low-sugar versions?
Yes, with proper water-bath technique and tested procedures; however, sugar-free spreads may be less shelf-stable. Refrigerate after opening.
Can I use erythritol or monk fruit instead of allulose?
Erythritol won’t caramelize and can crystallize on cooling. Monk fruit blends are better when combined with allulose for body and shine.
Is zucchini a good substitute for chayote?
Yes. Peel and seed well for a neutral flavor; chayote most closely mimics apple texture.
How do I prevent scorching?
Keep heat low, stir more during the last hour, and uncover only after blending to finish reducing.