Mocha Butter Coffee Gummies

About

This BULLETPROOF® coffee gummy recipe is loaded with the flavors of mocha coffee and Keto friendly fats. These easy Keto gummies are quick to prepare, then simply set in the fridge until firm. These are a great Keto snack option to keep on hand in the fridge, perfect between meals or as an after dinner treat.

How to Make Keto Butter Coffee Gummies

The gummies are prepared similarly to a BULLETPROOF® coffee, but with the addition of gelatin. The coffee is blended with cocoa powder, low carb sweetener, unsalted butter, cacao butter and coconut oil. We have also added a little orange extract to our gummies for extra zing! Once blended, the coffee is whisked with gelatin powder and divided between individual silicon moulds to set.

Keto Gummy Tips

We have used a combination of fats to create our BULLETPROOF® Keto gummies. You may swap the coconut oil for BULLETPROOF® Brain Octane Oil (MCT Oil) if desired. You may also swap the orange extract for vanilla or another flavoring or omit entirely. We have used silicone moulds for our gummies so that they can be chilled and removed easily. The recipe will make 40 gummies so you may need multiple moulds. If you make any adaptations to the recipe, please be sure to adjust your macros.

BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.

Ingredients

3 ½ tablespoon gelatin (jello) powder, plain
1 cup black coffee
1 tablespoon cocoa powder
1 tablespoon 100% pure erythritol by now
1 tablespoon unsalted butter
1 teaspoon valencian orange extract by extra special
1 tablespoon coconut oil
1 tablespoon raw cacao butter by sunfood

Instructions

Add one cup of freshly brewed coffee to a mixing bowl. Add the cocoa powder, orange extract and erythritol. At this point you may add an alternate flavoring or low carb sweetener if desired. Stir well to combine, dissolving the cocoa powder and sweetener.
Add the unsalted butter, coconut oil and cacao butter to the bowl with the coffee. Stir well to combine. Continue to stir until the fats have completely melted into the hot coffee.
Using a hand held stick blender or milk frother, blend the mixture together. The fats and coffee should emulsify, creating a smooth and creamy consistency. You may blend this in a free standing blender if preferred.
Sprinkle the powdered gelatin over the surface of the coffee. Use a whisk to vigorously mix the gelatin into the coffee mixture. It is important to whisk this quickly and thoroughly to ensure the gelatin is evenly distributed throughout the coffee mixture and does not begin to clump. Select your silicon moulds. Divide the mixture evenly between 40 mini moulds. You can use mini chocolate moulds or even ice cube trays. Each individual mould will hold roughly 2 teaspoons of the coffee gummy mixture.
Transfer the moulds to the fridge for 1 hour to set and firm. Pop the gummies out of their moulds and store in an airtight container in the fridge until ready to eat.