Dessert that cooks in just 4 minutes?! How can you resist?! This sweet, creamy cake is the perfect quick dessert or a delicious breakfast!
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You can purchase Ghee, I love Bulletproof Ghee, but you can also easily make your own. You melt down butter to a point where the milk solids, such as casein and lactose, can be removed, leaving a golden oil that can be cooked up to 500 degrees without burning.
4 sticks of unsalted grass-fed butter
Cut each butter stick into 10 cubes.
In a medium saucepan, heat the butter over medium-low heat until the butter separates and the milk solids fall to the bottom, 10 to 15 minutes. If you want a slightly nutty and rich browned butter flavor, let the milk solids brown just slightly. Otherwise, remove the saucepan from the heat and skim off any foam from the top of the butter.
Strain the butter into a jar through several layers of cheese-cloth or a fine-mesh strainer to remove all the solids.
Cover the jar and store at room temperature for up to 3 weeks or in the refrigerator for 3 months.