I’ve researched & tried several different variations of Bulletproof Coffee, until I finally put together my own concoction, that I thought I’d share with you! ☕️
First I start off by melting the butter & coconut oil in a small glass bowl for 35 seconds on high in the microwave.
While that’s melting, I brew 16oz of coffee in my Keurig! Colombian is one of my favorites! I just use one k-cup and run it through as 8oz twice.
Then start adding all of the ingredients, including pumpkin spice & ginger, to my little food processor/blender and blend until everything is mixed and it has a creamy consistency. If you don’t have pumpkin spice, you can just blend cinnamon, cloves, & nutmeg! I prefer to use Swerve or Stevia as my sweeteners of choice!
Ocasionally I will pour my Spiced Bulletproof Coffee into a mug and sprinkle with a bit of cinnamon, but most days I use my double-walled travel mug to keep it nice and warm.
Note that it will start to separate as it cools, so if you’re anything like me and get so busy doing things, that you forget all about your coffee, you may also want to opt for a heat-storing mug, otherwise you’ll need to re-warm and re-mix is so that it doesn’t feel like you’re drinking straight oil… believe me, I’ve made that mistake before. 😂
This is a great way to have your coffee/caffeine as well as fat intake first thing in the morning! ☀️
Enjoy!!
Also, don’t forget to tag #KetoYum & #KetoYumFood when posting photos to your social media!
| Prep Time | 5-10 minutes |
| Servings |
|
- 16 oz freshly brewed coffee
- 1 tbsp butter
- 1 tbsp coconut oil
- 1 tbsp MTC oil
- 1/2 tsp pumpkin spice
- 1/2 tsp ground ginger
Ingredients
|
|
- Melt butter & coconut oil in microwave
- Brew 16oz of your coffee of choice
- Put all ingredients in the food processor or blender and blend until creamy (use caution if using a pressure/sealed blender when blending hot liquids)
- Enjoy!
Add your comment