High Fructose Corn Syrup Free Paleo Maple Cinnamon Ghee
Warm, nutty ghee gets a serious upgrade here with pure maple syrup, ground cinnamon, and a whisper of sea salt — the result is a compound spread that tastes like autumn in a jar. So many flavored butters and spreads on store shelves sneak in corn syrup or artificial sweeteners to hit that sweet note, but this one keeps things completely clean with just a handful of honest ingredients. Pure maple syrup does all the heavy lifting, bringing natural sweetness that pairs beautifully with the rich, clarified fat of the ghee. The technique is refreshingly simple — soften, whisk, and chill — no cooking required beyond a little patience at room temperature. Once it firms back up in the fridge, you have a glossy, scoopable spread that melts luxuriously over sweet potatoes, pancakes, roasted carrots, or a warm slice of grain-free bread. It keeps for up to two months refrigerated, so you can make a batch and reach for it all week long without any fuss.
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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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