Fructose Free Paleo Maple Cinnamon Ghee
Warm, aromatic, and impossibly rich, this compound ghee is the kind of finishing touch that makes everything it touches taste more special. Ghee is naturally free of milk solids, which makes it a smart swap for those navigating fructose sensitivity — and pure maple syrup, used in a modest amount, keeps the sweetness gentle and real. Ground cinnamon and a whisper of vanilla powder round out the flavor into something that feels almost indulgent without relying on any high-fructose ingredients or artificial additives. The whole process is just whisking softened ghee with a handful of pantry staples until smooth — no cooking, no special equipment, no stress. Spread it over roasted sweet potatoes, stir it into oatmeal, or let it melt across a warm slice of paleo bread for an instant upgrade. It keeps in the fridge for up to two months, so one quick batch goes a long way.
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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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