This low carb baked cinnamon apple dish is one of those winter desserts that looks and tastes like you fussed for an hour, but it’s really just a matter of pouring one spiced mixture over sliced apples and letting the oven do the work. It borrows the cozy flavors of classic American baked apples and apple pie—cinnamon, nutmeg, brown‑sugar vibes—while swapping in granulated erythritol to keep the carbs in check. The technique is simple: layer apples in a pie plate, whisk together melted butter and warm spices, then pour the mixture over the fruit so every slice gets glossy and fragrant as it bakes.
Serve these baked cinnamon apples warm, straight from the pie plate, with a dollop of unsweetened or lightly sweetened whipped cream, a spoonful of full‑fat Greek yogurt, or a scoop of low carb vanilla ice cream. They’re lovely alongside a cup of hot coffee or spiced tea after a winter meal, and they pair especially well with roasted pork or a simple frittata if you like a sweet‑meets‑savory brunch spread. For a little texture, sprinkle with chopped toasted nuts right before serving.
Low Carb Baked Cinnamon Apples with One-Pour Spiced Butter
Servings: 4
Ingredients
4 medium firm apples (such as Granny Smith or Honeycrisp), cored and thinly sliced
3 tablespoons unsalted butter, melted
3 tablespoons granulated erythritol (or preferred granulated erythritol blend)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon water (optional, for a bit of extra sauce)
Pinch of fine sea salt
Nonstick cooking spray or a little extra butter for greasing the pie plate
Directions
Preheat your oven to 350°F (175°C). Lightly grease a standard 9-inch pie plate with nonstick spray or a small amount of butter.
Prepare the apples by coring them and slicing into thin wedges, about 1/4-inch thick. Arrange the sliced apples evenly in the greased pie plate, fanning them out a bit so they cook evenly but still overlap slightly.
In a small bowl or measuring cup, whisk together the melted butter, granulated erythritol, ground cinnamon, ground nutmeg, vanilla extract, water (if using), and a pinch of sea salt until the mixture looks smooth and the sweetener is evenly distributed.
Holding the bowl over the pie plate, slowly pour this one spiced mixture over the sliced apples, making sure to coat as many surfaces as you can. Tilt the pie plate gently if needed so the buttery spice mixture runs between the slices.
Cover the pie plate loosely with foil to keep the apples from drying out, then place it on the middle rack of the preheated oven.
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