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!