Keto Bulletproof Coffee

Why I drink this every morning

The healthy fats do more than just make this coffee taste good. Here’s what I notice on the mornings I drink it versus the mornings I skip it.

• Steady energy without the crash. The MCT oil provides quick fuel that my body uses right away, while the butter gives a slower, more sustained release. I get the caffeine kick plus a second wave from the fat. The combination lasts longer than coffee alone.
• I don’t think about food until noon. MCT oil helps reduce appetite and decrease fat accumulation. From my experience, one cup and I’m genuinely set until lunch.
• Sharper focus in the morning. MCT oil gets converted into ketones that fuel the brain, especially when you’re eating low-carb. I notice the clearest difference on mornings when I’m writing or developing recipes.
• Reduced inflammation from the MCT oil, which is a benefit I didn’t expect when I first started.

Why I always use grass-fed butter

I always reach for grass-fed (pasture-raised) butter specifically. Butter from grass-fed cows has a higher omega-3 content and contains vitamin K2, which only comes from grass-fed animals. I can taste the difference too. Grass-fed butter is richer, more golden, and gives the coffee a better flavor than conventional butter.

Kerrygold is the brand I use most often, but any grass-fed option works. Look for packaging that says “pasture-raised” or “from grass-fed cows.” If you’re dairy-sensitive, ghee is a solid swap. I’ve used it on days when my stomach is being finicky, and the coffee still turns out creamy.

What Is MCT oil?

MCT stands for medium-chain triglycerides, and they come from coconut oil or palm oil. The “medium chain” part means these fatty acids are shorter (8-10 carbons), which is why your body can use them as immediate fuel instead of storing them like longer-chain fats.

I use a C8 MCT oil, which is the most concentrated form. It’s flavorless and odorless, so it disappears into the coffee completely. If you’re just starting out, coconut oil works as a substitute, but pure MCT oil gives you a stronger energy boost because the concentration of medium-chain fats is higher.

Ways to upgrade your cup

I keep my morning cup simple most days, but part of what I love about this recipe is how versatile it is. Once you have the base down, you can take it anywhere.

Here are the add-ins I rotate through depending on the day:

• collagen powder (I add this most mornings for the extra protein)
• adaptogens
• Himalayan salt (a tiny pinch mellows out the bitterness)
• stevia or other sweeteners
• sugar-free coffee syrups
• heavy cream
• half and half
• cinnamon
• protein powder
• almond milk or coconut milk

When I want to switch things up completely, I’ll go for a salted caramel dalgona for something with a whipped topping.

Ways people enjoy this coffee recipe

“I don’t know if mine counts as bulletproof but I’m hooked. 1 tbsp mct oil, 1 tbsp vanilla cinnamon skinny syrup, 1 tbsp of heavy whipping cream, a few stevia drops, froth it all together and sprinkle cinnamon on top.”

➥ from YouTube subscriber @Christina-tp4mo

“I add 2 tbsp salted butter, 2 tbsp coconut oil, 4 tbsp collagen peptides and of course coffee with a tad of Stevia.”

➥ from YouTube subscriber carlosalessi7860

Blender vs. milk frother

I use a blender every time I’m home. The difference is real. A blender fully emulsifies the butter and oil into the coffee, creating that thick frothy layer on top. It honestly tastes like I added cream, but there’s no cream in it at all.

A handheld milk frother works when I’m traveling or don’t feel like cleaning the blender. It gets the job done and mixes everything well enough. But if you’re comparing the two side by side, the blender wins on frothiness and texture every time. The frother produces more of a mixed drink. The blender produces something closer to a latte.

Why butter in coffee works

The butter is what makes this taste like a coffeehouse latte. When you blend it into hot coffee, it emulsifies into the liquid and creates a creamy, smooth texture without any milk or cream. That frothy top? That’s the butter doing its job.

I used to add heavy cream to my morning coffee, and switching to butter was honestly an upgrade. The body of the drink is richer, the foam is better, and I’m not hungry for hours afterward. If you’re someone who needs more than black coffee in the morning but wants to skip the dairy, this is the way to go.

Can I use espresso instead?

I use regular drip coffee most mornings, but espresso works just as well. It’s a more concentrated brew, so the final drink will be smaller and stronger. Espresso also develops a natural foam called crema, which blends nicely with the butter and oil for an extra-creamy result.

If you’re sensitive to coffee acidity, I’ve been enjoying Golden Ratio lately. It’s a smoother, less acidic coffee that comes in different flavors. I like it as a base for this recipe or just with a splash of cream on lighter mornings.

How to make the iced version

When it’s warm out (or honestly, any time I want a cold coffee), I make the iced version. Brew the coffee hot, blend in the butter and MCT oil while it’s still hot, then pour the whole thing over a full glass of ice. The fat stays emulsified even when it hits the cold.

For something thicker, blend it with ice directly in the blender. Or try a frozen hot chocolate for a chocolatey cold drink, or a keto vanilla milkshake when you want to skip coffee entirely.