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've tried it!" I responded. So I made her a cup, and although she was pleasantly surprised, she said she still prefers milk in her cofee. 🤦
I can respect that, actually. I too enjoy whole milk in my coffee, and most mornings, I make myself a cappuccino in my Nespresso machine with a (carefully measured) ¼ cup of hot steamed whole milk. But I do like butter in my coffee too - I just treat it more as an occasional rich dessert than as my breakfast.
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Ingredients
There are many variations out there for making keto cofee. 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.
Equipment
Definitely don't try to blend butter coffee by hand! It's impossible. You need a machine to do it for you. A blender, a stick blender, or a 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. The food processor works well to blend the ingredients into a smooth foamy drink, and it's convenient when I'm making two servings.
Instructions
How to make keto coffee? It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
As mentioned above, I usually 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. That's it! It's ready really fast.
Frequently asked questions
This rich coffee is creamed with fat instead of 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, and 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).
It's tasty but oily. Some people find the oily mouthfeel bothersome. Personally, I'm not bothered by it, and I know that many people do enjoy the richness of this coffee. The only way to know is to try!
People typically drink it as their breakfast - it's actually a breakfast replacement drink. Personally, I like a breakfast that I can chew. So I sometimes make butter coffee for 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!
That's debatable. Personally, as I mentioned above, I'm not a fan of drinking my calories and I do like to eat real food for breakfast. So for me, Bulletproof coffee is an occasional indulgence rather than a daily habit.
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Recipe card
Keto Butter Coffee
INGREDIENTS
- 1 cup freshly brewed coffee (8 oz)
- 2 tablespoons unsalted butter
- ⅛ teaspoon almond extract
- ⅛ 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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NOTES
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, and Country Living. 