Keto coffee, also known as “Bulletproof coffee,” is coffee blended with butter or other types of fat. It’s exceptionally rich and creamy!
“Who in their right mind would put BUTTER in their coffee?” Inquired my friend. “Hey, don’t diss keto coffee till you tried it!” I responded. I made her a cup, and although she was pleasantly surprised, she said she still prefers milk. 🤦
I can respect that, actually. I too enjoy milk in my coffee, and most mornings, I make myself cappuccino in my Nespresso machine with a (carefully measured) 1/4 cup of hot steamed whole milk. But I do like butter in my coffee – I just treat it more as a rich snack than as a morning beverage.
What is keto coffee?
This coffee, also known as “bulletproof coffee” or “butter coffee,” is creamed with a fat instead of with milk. There are a few types of fat for you to choose from, and you can use more than one:
- Butter (usually unsalted)
- Coconut oil
- MCT oil
- Heavy cream
In addition, one can add collagen powder, a sweetener, and flavors or spices (such as vanilla, cinnamon, or a dusting of unsweetened cocoa powder).
Why do people drink it?
Is keto coffee good for you?
It’s probably okay as an occasional treat, but I don’t think it should replace a nutritious breakfast. I simply like its taste. It’s very rich, and I view it more as a dessert or as an afternoon pick-me-up than as a morning drink. Let’s see what the experts say:
- The Mayo Clinic says that this coffee has too much fat and too many calories (up to 500 in some cases, they say). They’re concerned that it might displace more nutritious foods in one’s diet.
- The Cleveland Clinic says that butter and MCT oil do have benefits and can be incorporated into one’s diet. However, they’re not sure that drinking those in your morning coffee is the best way to go about it.
- And although Harvard experts don’t directly address butter coffee as far as I can tell, I can only imagine they are horrified by it, given their stance on butter and on coconut oil.
So should I drink it or not?
It’s totally up to you! I do like it, and I make it occasionally in the afternoon. But I treat it as either a snack or as a tasty dessert, not as a meal replacement. And my drink contains 200 calories, not 500. 🤯
The ingredients you’ll need
If you decide to try butter coffee, as I said, there are many variations out there. Here’s what I use to make mine:
- Freshly brewed coffee: I sometimes use my Nespresso machine, running it twice with two different pods to get to an 8 oz cup.
- Unsalted butter: European grass-fed butter tastes best. I like Kerrygold.
- Almond extract: I really like the flavor it adds. You can also use vanilla extract or coconut extract.
- Sweetener: Sometimes I add just a little stevia, to equal about 1 teaspoon of sugar.
How to make keto coffee
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- I make it using an immersion blender. So I add all the ingredients to a tall hot-liquid-proof glass.
- To prevent splatters and spills, I hold the glass with one hand and position the blender so that the blade and its hood are completely submerged in the liquid.
- Blend until smooth and frothy, about 30 seconds.
Sometimes I use my food processor. I don’t own a blender (yup, an avid cook but blender-less), but the food processor works well, especially when I’m making two servings.
Make it into a dessert!
Dessert coffee is hardly a new concept, although those are usually very sugary. But since keto coffee made with butter is so rich, it’s easy to turn it into dessert. I simply add a touch of sweetener, then top it with a dollop of keto whipped cream (or keto chocolate whipped cream) and a dusting of unsweetened cocoa powder or ground cinnamon. It’s really good!
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- 1 cup freshly brewed coffee (8 oz)
- 2 tablespoons unsalted butter
- 1/8 teaspoon almond extract
- 1/8 teaspoon stevia glycerite (equals about 1 teaspoon sugar)
- Add the ingredients to a tall glass or a mason jar. It should be wide enough to accommodate an immersion blender, and it should be hot-liquids-proof.
- Position the immersion blender so that the blade and its hood are completely submerged, and hold the glass (or jar) with one hand.
- Blend the coffee until well-blended and frothy, about 30 seconds.
- Pour into a coffee mug.
- If desired, top with a dollop of sugar-free whipped cream and dust with some unsweetened cocoa powder or with ground cinnamon.