Pork Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes everything it touches taste more special. Spread it over paleo pancakes, swirl it into roasted sweet potatoes, or let it melt onto a slice of grain-free toast — the combination of maple syrup, cinnamon, and a whisper of vanilla turns a simple fat into something genuinely craveable. Ghee is naturally free of dairy solids and entirely derived from clarified butter, so there's nothing to second-guess when it comes to animal sourcing — no pork-derived additives, no mystery ingredients. The whole process is just whisking softened ghee with a handful of pantry staples until smooth, which means you can have a jar ready in under ten minutes of active effort. Storing it is just as easy — keep it on the counter for everyday use or tuck it in the fridge for longer shelf life. It's the kind of small-batch condiment that quietly upgrades your whole kitchen routine.
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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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