Black Pepper Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing you'll want to spread on absolutely everything — sweet potatoes, grain-free pancakes, roasted squash, or a simple slice of paleo-friendly bread. It comes together with just a handful of clean ingredients: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder for extra depth. Since ghee is already clarified and dairy-protein-free, it fits beautifully into a paleo lifestyle without any workarounds or substitutions needed. Black pepper is one of those sneaky additions that shows up in spiced butters and compound spreads more often than you'd expect, so making your own at home means you stay in full control of every ingredient. The technique is refreshingly simple — soften, whisk, and chill — and the result is a silky, scoopable spread that looks and tastes far more impressive than the effort involved. Stored in a glass jar, it keeps for weeks in the fridge and makes an incredibly easy finishing touch for weeknight meals or weekend brunch spreads.
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Learn more →Ingredients
16 servings
- 1 cup ghee, at room temperature (softened but not melted)
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp pure vanilla powder (optional)
Instructions
- 1
Allow the ghee to sit at room temperature for 20–30 minutes until it is soft and spreadable — similar in consistency to softened butter. It should yield easily to a spoon but hold its shape.
- 2
Transfer the softened ghee to a medium bowl. Add the maple syrup, ground cinnamon, fine sea salt, and vanilla powder, if using.
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