Heat oven to 425°Place 2 tablespoons of the butter in a 12-inch nonstick ovenproof skillet; set aside.

Whisk eggs, almond flour, whey, salt, coconut cream, 3 tablespoons of the xylitol and 1/3 cup water together until smooth. Place skillet in oven until butter melts. Pour batter into skillet. Bake 15 minutes.

While pancake is baking, melt remaining tablespoon of butter in a medium skillet over medium heat. Add remaining 2 tablespoons xylitol, cinnamon and ¼ cup water. Bring to a boil; add apples. Cook 15 minutes over a low heat, stirring occasionally, until apples are tender and most of the liquid has evaporated.

After removing pancake from the oven, spoon apples into the center. Serve immediately.