Coconut Butter Coffee

About

This BULLETPROOF® coconut butter coffee recipe is loaded with the natural fats and flavor of tropical coconut. This makes a great dairy-free Keto coffee option, providing a hearty dose of fats without the need to add butter. Perfect served alongside Keto cereal to kickstart your morning.

How to make this Keto coconut butter coffee?

This easy BULLETPROOF® coconut butter coffee recipe is simple to prepare with just a few steps. We have combined strong black coffee with a little low-carb sweetener, coconut cream, coconut butter, and coconut oil. Once the fats are melted into the hot coffee it is blended until smooth and creamy.

Here are some tips to prepare this Keto coffee:

We have used coconut oil and coconut butter to give our coffee a boost of healthy Keto fats. If you prefer, you may swap the coconut oil for BULLETPROOF® Brain Octane Oil (MCT Oil), or even use a combination of both. We have also used erythritol to add a little sweetness. You may swap this for your preference in low-carb sweetener or omit this entirely if desired.

What kind of coffee can you use for this Keto recipe?

You can use freshly brewed coffee, espresso, or instant coffee mixed with boiling water. Just make sure that the coffee is strong because it will dilute when mixed with the other ingredients.

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Ingredients

1 ½ cup black coffee
1 teaspoon 100% pure erythritol by now
1 tablespoon coconut cream (liquid from grated meat)
1 tablespoon raw coconut butter by artisana organics
1 tablespoon coconut oil

Instructions

Add the coffee to a large mug then add the erythritol and stir to dissolve, adjusting to taste. Add the coconut cream, coconut butter, and coconut oil. Stir well to combine, then continue to stir until the fats have melted completely into the hot coffee.
Carefully use a handheld stick blender or a milk frother to blend the coffee. The fats and liquids should emulsify to form a smooth and creamy coffee with a light froth. Serve the coffee hot.