Macadamia Coconut Breakfast Sauce Written by Steve @ SeriousKeto Published on February 5, 2020 in Breakfast & Eggs, Condiments & Seasonings, Desserts, Fat Bombs This post may contain affiliate links. We may earn money from the companies mentioned in this post. Pin Print Macadamia Coconut Breakfast Sauce5 from 2 votesRecipe by Steve @ SeriousKetoCourse: Breakfast & Eggs, Condiments & Seasonings, Fat BombsDifficulty: EasyServings9servingsPrep time5minutesCooking time5minutesCalories185kcalTotal Carbs5gramsNet carbs3gramsFat17gramsProtein3gramsIngredients1 can unsweetened coconut milk2/3 cup macadamia coconut butter1/8 tsp fine sea salt1/8 tsp ground cinnamon2 large egg yolks, room temperature1/4 tsp liquid stevia, preferably vanilla cremeDirectionsWhisk 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 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.