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With Labor Day behind us, it’s officially September. It’s starting to feel a little like fall already, even though it technically won’t be for a few more weeks. Days like this are my favorite – still warm, but not too hot. The mornings are already just a little chilly, which is actually pretty nice. It makes my daily keto butter coffee that much better!
I’ve actually been making keto butter coffee with MCT oil for over a year now. (Some people call it “bulletproof coffee”, but that term is actually specific to a particular brand, and my version is different.) How is it that I am only now getting around to posting it on the blog? Yes, I ask this question a lot. But, it’s especially relevant for this one, considering that I drink keto coffee with butter literally almost every day!
When people find out that I create low carb recipes, they often wonder how I don’t run out of ideas. The problem is actually the opposite. I don’t know how to choose which ones to post first! Even if I come up with an idea, the process of testing, photographing, posting and sharing is time intensive.
There you go, a sneak peek into food blogger problems. Don’t worry, I’m happy to have them. I truly love what I do!
And, a steaming cup of keto butter coffee helps with any frustration. 😉
I heard about keto coffee with butter for the first time in a group on Facebook a couple years ago. What a strange concept, I thought. It didn’t sound appealing, but I was curious enough to try it anyway. I am now so happy I did, but I wasn’t in the beginning.
My first attempt at butter coffee with MCT oil was naively stirring it. Needless to say, that was oily and pretty repulsive. In case you didn’t know, blending or frothing it is an absolute must! Doing so emulsifies the fats and gets you that creamy, smooth consistency with a frothy top. Mmm, just like a low carb latte!
For a while, I simply used a blender to make keto butter coffee. That works fine, but I hated the cleanup. Washing a blender every time I had a cup of coffee was kind of a hassle. Plus, I couldn’t enjoy my keto coffee when at the office. Bummer!
More recently, I stumbled across this milk frother. I was skeptical, but it works perfectly! It emulsifies my butter coffee just like a blender does, but it’s portable and faster to clean.
You can use either method – frother or blender. Just don’t simply stir it, because the result will not be the same. This is how you want it to look:
Most keto coffee recipes use a combination of only butter and MCT oil. The traditional “bulletproof coffee” uses a tablespoon of each, from what I remember, though it may even be more of one or the other.
Normal bulletproof coffee tastes great, but I wanted a version that was a little lighter. Even on a low carb diet, I don’t really want to have my butter coffee be too heavy or calorie dense. I’d rather save that for actual food!
The version of keto coffee with butter that I’ve been drinking for over a year is the best of both worlds. It still has the benefits that bulletproof coffee has. That is, it’s creamy, delicious, appetite suppressing, and energy boosting – in my experience, anyway. At the same time, it’s lighter and provides some protein.
So, how do we accomplish this balance? The first part is using a little less butter and MCT oil. Just a teaspoon each tends to be enough, though you can add more if you like.
Then, including unsweetened almond milk (I love the vanilla kind!) and optional integral collagen gives a protein boost, not to mention the collagen’s benefits for hair, skin and joints (sources here and here). Both the almond milk and collagen add to the creaminess and create more frothing at the top, too. Win-win!
Keto Butter Coffee Recipe with MCT Oil – Keto Coffee With Butter:
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Want more low carb, gluten-free breakfast ideas? Try these: