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 it till you tried it!” I responded. So 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 rich 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).
Will I like it?
You won’t know until you try! Not everyone likes to drink fatty coffee, and this one is certainly very fatty. My friend said the oily texture was not ideal. Personally, I’m not bothered by it, and I know that many people like the richness. But I can see what she meant.
The ingredients you’ll need
If you decide to try keto 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, or even a little brandy if you’re so inclined and if you’re making this as dessert.
Sweetener: Sometimes I add just a little stevia, to equal about 1 teaspoon of sugar.
The equipment you’ll need
Definitely don’t try to blend butter coffee by hand! You need a machine to do it for you. A blender, a stick blender or the food processor all work well.
I usually use a stick blender. But sometimes I do use my food processor. I don’t own a blender (yup, an avid cook but blender-less). The food processor works well to blend the ingredients into a smooth foamy drink, and it’s convenient when I’m making two servings.
How to make keto coffee
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. As mentioned above, I usually make it using an immersion blender. So I add all the ingredients to a tall hot-liquid-proof glass.
2. 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.
3. Blend until smooth and frothy, about 30 seconds. That’s it! It’s ready really fast.
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!
And by the way, another dessert beverage that I love is this ultra-rich keto hot chocolate.
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Keto Coffee
INGREDIENTS
- 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)
INSTRUCTIONS
- 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.