I finally gave the infamous "Bulletproof Coffee" a try this morning. Apparently it’s great for those on low-carb diets such as paleo or keto because it gives you a ton of fat without the carbs first thing in the morning. Okay, so most recipes for bulletproof coffee want you to use grass-fed butter, pharmaceutical grade MCT oil (super concentrated coconut oil), and low-toxin coffee…But I’ve found you can do it with regular coconut oil and just basic organic unsalted butter. I’m sure it tastes better if you go all out, but whatever - I’ll order that MCT oil eventually. This coffee is about 330 calories, 0g of carbs, and 36g of fat - so it is basically a breakfast replacement. :)
The idea behind bulletproof coffee is this:
"The fat in the butter and the effects of the MCT oil (medium chain triglycerides extracted from coconut oil) will keep you full and energized for hours. And I call it my secret weapon because it will help you melt fat and build muscle. It’s also extremely good for you, providing necessary saturated fat and CLAs (Conjugated linoleic acids).
I prefer to have my bulletproof coffee for breakfast. It’s also great to use on an intermittent fasting protocol as it will fill you up and revamp your energy without pulling you out of ketosis.”
How does it taste?
Well, the coconut oil doesn’t actually add any flavor (much to my suprise), but between the oil and butter, it did make the coffee a bit creamier. I’ve heard of some people adding cinnamon or cardamom to the bulletproof coffee just to give it some more flavor…so I may have to try that.
- 2 cups coffee (16 oz)
- 2 TBS unsalted, organic butter
- 1 TBS coconut oil
Mix the butter and oil into your hot coffee and you’re done! If you have a blender that can handle hot liquids, I definitely suggest mixing the butter, oil, and coffee this way as it makes it a bit frothier and makes it more difficult for the oils to separate and float to the top of the coffee.