Nutmeg Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of kitchen staple that quietly upgrades everything it touches — from a stack of grain-free pancakes to a roasted sweet potato fresh out of the oven. It comes together with just a handful of clean ingredients: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional whisper of vanilla powder. No fillers, no mystery spices, and absolutely nothing that could sneak in unwanted warming spices like nutmeg. The technique is beautifully simple — soften, whisk, and chill — and the result is a silky, spreadable fat that looks and behaves like a luxurious flavored butter. Because ghee is already a paleo pantry hero, this recipe leans right into that whole-food philosophy without any compromise. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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