Lactose Free Paleo Maple Cinnamon Ghee
Ghee is butter that has been slowly clarified until all the milk solids are removed, which is exactly what makes it a brilliant swap for anyone who loves rich, buttery flavor without the lactose that comes with it. This whipped compound version takes that naturally dairy-tolerant fat and layers in warm cinnamon, pure maple syrup, and a whisper of vanilla for something that tastes almost indulgent. The process is beautifully simple — just soften, whisk, and chill — and the result is a silky, spreadable topping that holds its shape and keeps for weeks. Slather it over sweet potato, drizzle it onto warm grain-free pancakes, or let it melt into a bowl of roasted squash for an instant upgrade. Because every ingredient here is whole and intentional, there are no hidden dairy derivatives or mystery additives to second-guess. It comes together in minutes but feels like something you'd find at a specialty food shop, and once you have a jar in the fridge, you'll find yourself reaching for it constantly.
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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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