Sauces & Condiments
This apple butter recipe with stevia transforms simple apples into a velvety, naturally sweetened spread that’s perfect for toast, oatmeal, or dessert drizzling. The stevia keeps it sugar-free while maintaining that signature caramelized depth, and the slow simmer creates a thick, spoonable texture that’s impossible to resist.
I’ve perfected this version to be rich, aromatic, and foolproof—no refined sugar overload, just warm spice and apple goodness.
The secret lies in the balance: tart apples like Granny Smith break down beautifully, while cinnamon and a touch of cloves build warmth without overpowering. You’ll simmer the mixture for about 1.5 hours, letting the flavors meld and the texture thicken to that ideal spreadable consistency.
The stevia sweetens gradually, so you can adjust to taste as it cooks—no guesswork, just pure customization.
What you’ll end up with is a thick, glossy spread that’s fragrant with spice and just sweet enough to complement everything from pancakes to cheese boards. The best part? It keeps beautifully in the fridge for weeks, so you can make a big batch and enjoy it all season long.
This isn’t just apple butter—it’s a versatile, health-conscious staple that tastes like autumn in every bite.
Whether you’re looking to reduce sugar or simply crave a deeper, spicier apple butter, this recipe delivers. The slow-cooked method ensures maximum flavor extraction, and the stevia keeps it light yet satisfying. Ready to make a jar that’ll become your new pantry essential? Let’s get started.
Ingredients for apple butter recipe with stevia
Nine simple ingredients transform tart apples into velvety, naturally sweetened apple butter perfect for toast or desserts.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 3 lb | Peeled, cored, chopped into chunks |
| Stevia Powder 🍃 | ¼ cup | Pure, liquid-free variety preferred |
| Ground Cinnamon 🌿 | 2 tbsp | Ceylon cinnamon for subtle flavor |
| Ground Cloves 🌶️ | 1 tsp | Freshly ground for potency |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High-quality, fruity variety |
| Apple Cider Vinegar 🍶 | 1 tbsp | Pasteurized for cooking |
| Filtered Water 💧 | ½ cup | For thinning if needed |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free preferred |
| Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
The apples are the foundation—Granny Smiths give that perfect tartness, but Honeycrisp or Fuji work too if you prefer sweeter. Skip the pre-cut bags at the store; whole apples from the produce section keep longer and taste fresher. For the stevia, Pure Via or Truvia are my go-tos—they dissolve smoothly and don’t leave aftertaste. If you’re using liquid stevia, reduce the amount by half since it’s more concentrated. The cinnamon should be freshly ground—pre-ground loses flavor fast, and Ceylon cinnamon adds a delicate warmth that regular cinnamon can’t match.
No stevia? Pure maple syrup or coconut sugar works in a pinch, but you’ll need about 1/4 cup for equivalent sweetness. Short on cloves? Nutmeg at half the amount gives a similar depth. The olive oil isn’t just for richness—it helps prevent sticking and adds a subtle fruity note. If you’re avoiding oil entirely, unsweetened applesauce can replace it, but the texture will be slightly lighter. For the vinegar, raw apple cider vinegar adds complexity, but pasteurized is fine for cooking. The vanilla extract? Alcohol-free versions are ideal if you’re sensitive to booze flavors, but regular works too.
This keeps beautifully in the fridge for up to 3 weeks in a sealed jar, but it actually tastes better after a few days as flavors meld. For longer storage, freeze in 1-cup portions—thaw overnight in the fridge. The texture will be thicker when cold, so add a splash of water or apple juice to loosen if needed. I always make a double batch—one jar for breakfast and one to gift. The slow simmer means you can’t rush it, but trust me, the wait is worth it for that restaurant-quality spread.
Why You'll Love This Recipe
- No-Peel Hassle: I swear by Granny Smiths here—tart, firm, and forgiving. The skins stay on, so no scrubbing, no peeling, just core and chop. Ten minutes of prep, and you’re golden.
- Sweet Without Guilt: That stevia-cinnamon-clove combo? Chef’s kiss. The spice lingers like autumn in a jar, but the sweetness is light—no sugar crash, no sticky fingers. Honestly, I drizzle it on toast like it’s liquid sunshine.
- Pantry Staple Power: This stuff lasts. Months, even. Slather it on oatmeal, mix it into yogurt, or toss it with roasted nuts for a snack. (Yes, even on a Tuesday night when you’ve got nothing.)
- One-Pot Magic: Simmer it down, then blend—no fancy tools, no extra bowls. The olive oil keeps it silky, and the leftovers? Freezer-friendly. I make a double batch and forget about it until I need a quick flavor boost.
Step-by-step instructions for apple butter with stevia
Transform tart Granny Smiths into velvety, naturally sweetened apple butter with warm spices and zero refined sugar.
Prepare the Apples and Initial Cook
Place the 3 lb Granny Smith Apples in a large, heavy-bottomed pot with the 0.25 cup Extra-Virgin Olive Oil and 1 tbsp Apple Cider Vinegar. Add 0.5 cup Filtered Water and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and let the apples simmer uncovered for 20-25 minutes until they break down completely.
Here's the thing—you want the apples to soften into a thick, chunky puree. Stir occasionally to prevent sticking, and watch for the mixture to darken slightly and thicken. If it gets too dry before fully breaking down, add 1-2 tablespoons of water at a time. The texture should resemble thick applesauce with minimal liquid remaining.
Add Sweetener and Spices
Once the apples are fully broken down, stir in the 0.25 cup Stevia Powder, 2 tbsp Ground Cinnamon, 1 tsp Ground Cloves, and 0.5 tsp Sea Salt. Mix thoroughly to ensure even distribution of the spices and sweetener. The stevia will dissolve completely, but the spices will settle at the bottom—this is normal and will distribute as it cooks further.
Return the heat to medium-low and let the mixture simmer uncovered for another 20-30 minutes, stirring every 5 minutes to prevent burning. You're looking for the apples to develop a deep amber color and the mixture to thicken into a spreadable consistency. The aroma should be rich and spicy—this is when you know the flavors are melding beautifully.
Simmer to Perfection
Continue simmering the apple butter for an additional 1-2 hours until it reaches a thick, jam-like consistency. It should coat the back of a spoon and hold its shape when dropped onto a plate. If it's still too thin, simmer uncovered for another 15-20 minutes to reduce further. The longer you cook it, the more intense the flavor becomes.
I like to check the texture every 15 minutes during this final stage. The apple butter is ready when it pulls away from the sides of the pot slightly and leaves a clean spoon. If it's not quite there, just keep going—patience pays off with a smoother, more refined texture. The cloves will add a subtle warmth that deepens as it cooks.
Finish and Store
Remove the pot from heat and stir in the 1 tsp Vanilla Extract. Let the apple butter cool slightly for 10 minutes, then transfer it to a clean glass jar or airtight container. The mixture will thicken even more as it cools, so don't worry if it looks slightly runny while warm.
For the best texture, I recommend pressing plastic wrap directly onto the surface of the apple butter to minimize air exposure. Store it in the refrigerator for up to 3 weeks or freeze for up to 6 months. The flavors continue to develop over time, so it only gets better with age. Spread it on toast, stir it into oatmeal, or use it as a glaze for roasted meats—this versatile spread is a game-changer.
Pro Tips For Making Apple Butter Recipe With Stevia
- CORE THE APPLES: Peel, quarter, and remove the core—but don’t skip slicing them into even ½-inch chunks. Uneven pieces mean uneven cooking, and you’ll end up with some mushy bits while others stay tough. Granny Smiths hold up better than you’d think, but consistency is key here.
- USE A LID FOR STICKY SUCCESS: After the initial cook, crack the lid open just a bit to let steam escape—then replace it fully. The first 30 minutes will be wild, and without ventilation, your kitchen will smell like a spice shop and your pot will fight you. Trust me, the lid keeps the moisture locked in where it belongs.
- STIR BEFORE SWEETENING: Wait until the apples are fully broken down into a chunky paste before adding the stevia. If you toss it in too early, the powder will clump and distribute unevenly, leaving pockets of bitter or overly sweet spots. Patience here makes all the difference.
- SIMMER LOW AND SLOW: Once the apples soften, drop the heat to a gentle simmer—no higher than 180°F (82°C). Rushing this step turns your apple butter into a gloppy mess. I’ve learned this the hard way: low and slow for at least 45 minutes after the initial cook is where the deep, caramelized flavor develops. No shortcuts.
Health benefits of this apple butter recipe with stevia
Blood Sugar Benefits
Stevia is a game-changer for blood sugar control, with zero glycemic impact compared to traditional sweeteners. A ¼ cup of stevia powder provides the same sweetness as 1 cup of sugar but without spiking blood glucose levels.
This makes it ideal for diabetics or anyone monitoring carb intake. I’ve noticed my energy levels stay steadier when using stevia-sweetened spreads like this apple butter. 💪
Natural Antioxidants
The combination of apples and cinnamon delivers a powerful antioxidant punch. Apples contain quercetin, a flavonoid linked to reduced inflammation, while cinnamon boosts polyphenol content.
Together, they help combat oxidative stress—something I prioritize in my daily diet. The slow simmer process actually increases these beneficial compounds, making every spoonful more nutritious.
Low-Calorie Indulgence
This apple butter packs all the flavor with just 70 calories per 2-tablespoon serving (vs. 100+ for traditional versions). The stevia eliminates empty calories while maintaining that rich, caramelized taste. Perfect for guilt-free snacking or adding depth to meals without derailing your calorie goals.
I love using it as a topping for Greek yogurt or cottage cheese to satisfy sweet cravings.
Digestive Support
The fiber in apples aids digestion, while cinnamon has been shown to improve gut motility. The apple cider vinegar adds probiotic-friendly benefits by promoting healthy gut bacteria. This makes the apple butter not just delicious, but also a gut-friendly choice.
I've found it helps with digestion when paired with fermented foods like sauerkraut or kimchi.
Heart Health Boost
The potassium in apples helps regulate blood pressure, while cinnamon may improve cholesterol profiles. Together, they create a heart-supportive spread. The olive oil adds healthy fats that contribute to cardiovascular health. I
Versatile Nutrition
This isn't just a sweetener swap—it's a nutritional upgrade. The vanilla extract adds antioxidant benefits, while sea salt provides essential minerals. Even the spices contribute: cloves contain eugenol, which has antimicrobial properties. Every ingredient works together to create a spread that's as good for you as it is delicious. I keep a jar in my pantry specifically for its health perks. ✨
Nutrition facts
Frequently asked questions
Can I use liquid stevia instead of powder? Yes, but you’ll need less! Liquid stevia is about 3x sweeter than powder. For this recipe, use just 2 tablespoons of liquid stevia instead of ¼ cup powder.
Why does my apple butter turn out runny?
This usually happens if you rush the cooking time or use too much liquid. The apples need 2-3 hours of simmering to fully break down and thicken. If it’s still too thin, return it to low heat and simmer uncovered for another 15-20 minutes, stirring often. For next time, reduce water by 2 tablespoons or add 1 extra tablespoon of cinnamon—it helps bind the mixture.
Can I make this in an Instant Pot?
Use the same ingredients but reduce the water to ¼ cup. Cook on high pressure for 15 minutes, then quick-release. Stir in spices and stevia, then switch to "Sauté" mode to simmer uncovered for 30-45 minutes, stirring frequently. The pressure cooker speeds up the process but requires close attention to prevent burning.
How do I adjust the sweetness with stevia?
Stevia’s sweetness intensifies as it cooks, so start with the full ¼ cup and taste after 1 hour of simmering. If needed, add 1-2 teaspoons more—but go slow! Stevia can become bitter if overused. For a smoother balance, add a pinch of sea salt, which enhances sweetness naturally. The mixture will thicken as it cools, so don’t worry if it tastes slightly less sweet while warm.
What’s the best way to reheat thickened apple butter?
Place the jar in a saucepan of simmering water (double boiler) for 5-10 minutes, stirring occasionally. Avoid direct heat—it can burn the spices. If it’s too thick after reheating, stir in 1 teaspoon of water or apple cider to loosen. For microwave reheating, use 20-second intervals on low power, stirring between each until smooth. Always let it cool slightly before serving.