Macadamia Coconut Breakfast Sauce
Course: Breakfast & Eggs, Condiments & Seasonings, Fat BombsDifficulty: Easy
Servings
9
servingsPrep time
5
minutesCooking time
5
minutesCalories
185
kcalTotal Carbs
5
gramsNet carbs
3
gramsFat
17
gramsProtein
3
gramsIngredients
1 can unsweetened coconut milk
2/3 cup macadamia coconut butter
1/4 cup white sugar substitute (Swerve, Lakanto, etc.)
1/8 tsp fine sea salt
1/8 tsp ground cinnamon
2 large egg yolks, room temperature
1/4 tsp liquid stevia, preferably vanilla creme
Directions
- Whisk coconut milk in a 1 quart sauce pan over low heat until there is no more solids.
- Whisk in the macadamia coconut butter. Once thoroughly combined, whisk in the sweetener, sea salt and ground cinnamon.
- Bring the heat up to the low end of medium low and continue to whisk until the sauce is steaming.
- Temper the egg yolks in a separate bowl, then whisk back into the sauce pan (see the video if you don’t know how to temper eggs).
- Whisk the sauce for 30 seconds to a minute. If you see any bubbles, pull the pan off the heat immediately.
- Serve warm over low carb waffles, pancakes or berries. Once you refrigerate the sauce the consistency will change to pudding.
Recipe Video
Notes
- Macros are based on a serving size of 1/4 cup.
Love your channel and website. Thanks for all the neat ideas. I’m getting ready to make the pecan chaffle (brown bread). Looking in my freezer for my pecans I see I have a bag of shelled hemp hearts from Costco. Any recipes in the making for those?
Coincidentally, I made the brown bread recipe earlier this week and added a TB of those same Costco hemp hearts. It gave the bread a slightly denser texture, but I think I still need to figure out the best use/quantity for the hemp hearts.
I have been looking for reliable recipes to use in my new Ninja Creami. I made your Sourcream lemon gelato. I think this sauce recipe will make great icecream!
I will try on my next batch!
Thanks for all your hard work to test your recipes. I know I can trust your ingredients and methods to achieve excellent results.
I hadn’t thought to make this into ice cream. Let me know how it works out for you.
I have such a sweet tooth & you had me when you put chocolate on top! A party for your mouth!! Can’t wait to try this one! Thank you!! 🙂
Hi Steve! Fantastic recipe. I made it from your recipe here on the site after drooling over, uh, I mean, watching the YouTube video. The recipe here doesn’t include the 1/4 cup sweetener but does show the vanilla creme liquid stevia. I made it sans 1/4 cup sweetener and it was still AMAZING! Alas, no strawberries on hand but I did have some blackberries. You have to use SOMETHING to clean the saucepan, right? It tasted kinda like blackberry cobbler… very tasty. Thanks for all your hard work!
Hi Steve, the macadamia coconut butter link in the ingredients list in broken. ☹️
Thanks for the catch. It has been fixed.