Baking/ Basics

Non-Dairy Maple Butter

As I’m busy creating comfort food during the current disruption, I decided I’d post this classic “recipe” from my childhood. It’s hardly a recipe, as it contains only two ingredients.

However, it’s not the same as the butter and maple syrup I squished together in a bowl when I was a child. It has no butter, and may not even contain maple syrup. I use low-glycemic index coconut nectar as a sweetener instead of maple syrup. But it tastes close enough to the original.

If you use unsalted non-dairy butter, add a pinch of salt for more flavor. If it’s not sweet enough, add a pinch of powdered zero-glycemic-index sweetener such as monkfruit/erythritol or xylitol.

Spread non-dairy maple butter on toast, or muffins or slather it on gluten-free cornbread (my favorite). Use it whenever and wherever you want to add a sweet, buttery flavor. It will also work with savory dishes like ham or peas. It’s comfort food through and through, but that’s what all of us need right now.

Springhouse Turtle Eats

Non-Dairy Maple Butter

Use coconut nectar for a lower glycemic index or maple syrup for a more authentic flavor in this slightly sweet non-dairy buttery spread that's delicious on toast, muffins or cornbread.


  • 8 tablespoons (1 stick) non-dairy butter, softened
  • 1 tablespoon coconut nectar or maple syrup
  • Pinch powdered monkfruit/erythritol or powdered xylitol (optional)
  • Pinch pink Himalayan salt (optional)



In a small bowl, whisk together the very soft non-dairy butter and coconut nectar or maple syrup.


Add a pinch of sweetener and/or salt as desired. See NOTE.


Scrape into a small glass or ceramic container, cover and refrigerate.


Remove from fridge 15 minutes before using.


You may need to add a pinch of sweetener or salt, depending on the flavor of your non-dairy butter. Some brands of non-dairy butter I buy are very salty. Other brands contain little salt. You'll need to do a little experimenting to get the maple butter flavor right. It should be quite buttery but not overly sweet. Coconut nectar has a lower glycemic index than maple syrup, but use maple syrup if you can't find coconut nectar.

Whisk softened (not melted) non-dairy butter until it’s smooth.

Add 1 tablespoon coconut nectar or maple syrup.

Whisk vigorously until well blended.

Scrape into a glass or ceramic dish, cover and refrigerate until ready to use. Remove from fridge 15 minutes before serving.

Springhouse Turtle Eats


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