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Dave’s Keto Coconut Vanilla Sauce

Start to Finish: 5 minutes


  • 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


  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