Dave’s Keto Coconut Vanilla Sauce

https://www.bulletproof.com/recipes/bulletproof-diet-recipes/vanilla-sauce-recipe/

Start to Finish: 5 minutes

Ingredients:

• 1 cup coconut butter
• 1/2 stick grass-fed butter
• 5 tablespoons powdered sunflower lecithin (stored in the fridge), or more for a thicker texture
• 1/4 cup birch xylitol, or more to taste
• 4 cups of hot water (not boiling)
• 3 teaspoons vanilla extract
• 2 teaspoons apple cider vinegar
• Dash of salt

Instructions:

1. In a blender, mix half the water with all the coconut and butter until well blended.
2. Add remaining ingredients.
3. Blend thoroughly until vanilla sauce takes on an ultra-creamy texture.
4. Taste the sauce and add more vanilla or xylitol if desired.
5. Store in a glass jar in the refrigerator. Sauce will be runny the first day but harden overnight. Reblend again after chilling, if desired, if you find any lumps.

Recipe notes: By playing with the amount of water you use, the next morning you can get consistencies as stiff as cream cheese or sour cream all the way to whipped-cream-like. You can skip the vinegar but real milk has a very slight sour note, so if you skip the vinegar, you have less of a milk flavor and more of a coconut flavor.

Serves: 22

Nutritional Information (per serving):

• Calories: 186
• Fat: 18.3g
• Saturated Fat: 14.7g
• Cholesterol: 5.5mg
• Salt: 20.5mg
• Carbs: 8.1g
• Fiber: 3.6g
• Sugar: 1.5g
• Sugar Alcohols: 2.2g
• Net Carbs: 2.3g
• Protein: 1.4g