Heat a cast-iron skillet over medium-high heat. Melt butter or ghee in a skillet and add apple slices. Sprinkle with 1/2 teaspoon ground cinnamon. Simmer apples for 2 minutes until they begin to soften.
While apples are simmering, whisk together eggs, vanilla extract, almond milk, and maple syrup until combined. Add almond flour and coconut flour and whisk until completely blended.
Pour pancake batter into hot cast iron skillet, covering the layer of apples. Place skillet in the hot oven and bake 20-25 minutes, until pancake is puffy and no longer wet on top.
If desired, mix together powdered monkfruit, remaining 1/2 teaspoon ground cinnamon and sprinkle over apple dutch baby. Top with thinly sliced fresh apple slices.
Nutition Information calculated with sugar-free maple syrup. Carbs will be higher if using pure maple syrup.Net Carbs: 7.45 grams