- Start by creating the sweet garlic sauce.  
- Add the butter, heavy whipping cream, sweetener and vanilla extract to a saucepan.  
- Over medium heat, bring the sauce to a boil and simmer over low heat for 30-45 minutes, until thick.  
- After 45 minutes if your sauce isn't thick enough you may whisk in the xanthan gum. This step is optional. Remember that the sauce will thicken more as it cools. 
- While the sauce is simmering, prepare your salad.  
- Wash and chop all vegetables. Set aside.  
- In a large pan, heat oil over medium heat.  
- To the pan, add your thinly sliced meat, onion powder, garlic powder, paprika, salt and pepper.  
- Heat until cooked through. Set aside.  
- When the keto condensed milk has cooled, stir in the garlic powder and white vinegar.  
- To your salad, Add the shredded mozzarella, cooked beef (or lamb) and sweet garlic sauce. 
- Store the extra sauce in an air tight container for up to 1 week in the fridge.  
- Enjoy!