Rich coffee with a creamy first sip and a thick layer of foam. I blend freshly brewed coffee, butter, and MCT oil for about 30 seconds to make this three ingredient butter coffee.
I make this butter coffee for the creamy first sip. The coffee turns pale as the butter blends in, then a thick layer of foam builds on top. It has the body of a latte, with the flavor of coffee and butter underneath.
The short ingredient list can be a little misleading. Stir butter and oil into a mug and they can float on the surface. Blending is what brings everything together into a smooth drink. That is why I take the extra moment to blend or froth the cup before pouring it.
I use unsalted grass fed butter in this recipe, so the coffee flavor comes through without a salty edge. The butter supplies the creaminess; there is no separate milk or cream to heat. MCT oil is the third ingredient, with coconut oil as the alternative in the card.
Serve it while it is warm and freshly frothed. That soft foam is at its best right after mixing, and it settles as the coffee sits. A little cinnamon on top is a simple way to change the flavor, or my keto mocha takes coffee in a chocolate direction.
Three ingredients, one rich cup
The recipe makes one drink from 8 fluid ounces of coffee, 2 tablespoons butter, and 1 tablespoon oil. Use a mug with extra room: the butter, oil, and foam increase the volume beyond the original cup of coffee.
One whole drink has an estimated 334 calories, 37.3g fat, 0.5g protein, and 0g net carbs. Those figures describe the basic recipe before any sweetener, cream, or protein powder. Butter and oil supply nearly all the calories, so this is a substantial addition to breakfast.
Butter brings the creaminess
I use unsalted grass fed butter, but regular unsalted butter also blends into coffee. Choose a butter whose flavor you enjoy. Salted butter is an option if you like that touch of salt in a rich drink.
Butter and ghee are both dairy products. Ghee is clarified butter, and it is not a safe substitute for someone with a milk allergy. The absence of a separate splash of milk does not make this recipe free of dairy.
MCT oil or coconut oil
MCT stands for medium chain triglycerides. Plain MCT oil has little flavor, while coconut oil can add a coconut note, depending on the type. The card allows 1 tablespoon of either; they are different oils, so check the label when calculating your own nutrition.
MCT oil can cause stomach upset. If you are new to it, you can use a smaller amount, such as 1 teaspoon, or leave it out. There is no need to work up to a tablespoon if it does not agree with you. Changing the amount changes the nutrition estimate too.
How to get a frothy cup
The butter should melt into the coffee before the mixture turns smooth. A blender disperses the fat through the liquid and creates the foam on top. Start at a low speed and blend for about 30 seconds, following the limits for your appliance.
Check that both the blender and its container are approved for hot liquids. Use the manufacturer’s instructions for filling and venting it. A sealed personal blender cup can trap steam and build pressure, so it is not suitable for hot coffee.
A handheld milk frother lets you mix the drink in its mug. Use a large heatproof mug with room above the coffee, keep the whisk below the surface while it runs, and switch it off before lifting it out. Work until the butter and oil are mixed through; the foam may be lighter than with a blender.
If an oily layer appears while the coffee is still warm, froth it again. The mixture can separate as it sits, and the butter can firm up as it cools. That is why I serve this coffee warm, just after mixing.
Coffee choices and small flavor changes
Drip coffee, French press, decaf, or prepared instant coffee all work. For an espresso base, dilute your usual espresso with hot water to make 8 fluid ounces. The recipe calls for a cup of brewed coffee, not eight ounces of straight espresso.
Keep the first cup simple so you can taste the coffee and butter. After that, try a sprinkle of cinnamon or a little of your preferred sweetener. If you add cream or protein powder, follow the product’s mixing directions and include it in your nutrition calculation.
Fresh foam, leftovers, and iced coffee
The texture is best just after blending. If you save a portion, refrigerate it in a covered container at 40°F or below within 2 hours, or within 1 hour if the room is above 90°F. Use it within 3 days. Reheat only the portion you want in a suitable mug or saucepan, then froth again; follow the same hot liquid precautions if using a blender.
For iced coffee, expect a different texture: butter can form small firm pieces when chilled, so pouring this drink over ice will not reliably preserve the smooth foam. My keto mocha frappuccino is a separate recipe designed to blend with ice.
How to make butter coffee
Brew the coffee. Measure 8 fluid ounces of your preferred brew.
Add the fats. Combine the coffee with 2 tablespoons butter and 1 tablespoon MCT oil or coconut oil.
Blend until frothy. About 30 seconds brings the mixture together. A handheld frother in a large heatproof mug is another option.
Use a blender and container approved for hot liquids. Follow the manufacturer's hot liquid fill and venting instructions. Never blend hot coffee in a sealed personal blender cup.
Add the 8 fluid ounces of coffee, 2 tablespoons butter, and 1 tablespoon MCT oil or coconut oil to a blender approved for hot liquids. Follow its hot liquid fill and venting instructions. Never blend hot coffee in a sealed personal blender cup. For a handheld frother, put the ingredients in a large heatproof mug with room for foam.
2
Blend until frothy
Start at a low speed and blend for about 30 seconds, until smooth with a frothy layer on top. If using a handheld frother, keep the whisk below the surface while mixing and switch it off before lifting it out. Serve warm, just after blending.
Nutrition
Per serving: 1 drink (entire recipe)
Calories
334
Fat
37.3g
Protein
0.5g
Total carbs
0g
Net carbs
0g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Why is there oil floating on my coffee?
The fats separated. Butter and MCT oil do not stay mixed in coffee on their own, and they separate faster as the cup cools. While the coffee is still hot, blend or froth it again for about 30 seconds and the foam comes back. Stirring with a spoon leaves the oil on top. Drink it soon after blending.
Does butter coffee break a fast?
Yes, if your fast means no calories. Two tablespoons of butter and a tablespoon of MCT oil come to 334 calories. Zero net carbs does not make it zero calories. If your fast allows fat, it fits; if it is water only, it does not.
Is bulletproof coffee free of dairy?
No. Butter is dairy, and ghee is made from butter, so it is not safe for a milk allergy either. For a dairy free version, blend the coffee with 1 tablespoon of MCT oil and 1 tablespoon of coconut cream or coconut oil instead of the butter. It froths a little less and tastes of coconut.
Can I use MCT powder instead of MCT oil?
Yes, but read the label first. MCT powders carry the oil on a starch or milk based carrier, and some include sweeteners, so a tablespoon of powder is not the same as a tablespoon of oil. Use the amount the package calls a serving, blend it the same way, and count the carbs on the label. The oil gives the thicker foam.
Can I use decaf or instant coffee?
Yes. Brew 8 fluid ounces of decaf or instant at the strength you like, then blend it with the 2 tablespoons of butter and 1 tablespoon of MCT oil for about 30 seconds. It froths exactly the same. Decaf still carries a little caffeine, so it is not caffeine free.
Blending actual butter and MCT oil has a body to it that no premixed packet comes close to. I went the packet route for a couple months, figured it was basically the same thing. It’s not. The powders foam up thin, this one turns out thick and frothy in a way that actually holds you to lunch.
The butter supplies much of the body in this recipe. Powdered mixes have different ingredients and mixing instructions, so they will not necessarily give the same texture as the coffee, butter, and oil blended together.
Yes, use 8 fluid ounces of prepared decaf coffee and follow the same method. Decaf still has a small amount of caffeine, but the butter and oil blend in the same way.
A regular blender can work, but check that both the appliance and its container are approved for hot liquids. Follow its fill and venting instructions. Never use a sealed personal blender cup for hot coffee. A handheld frother in a large heatproof mug is another option.
Smell from the blender when this is going is one of the better things in the morning. One thing: if you’re new to MCT oil, start at half a tablespoon and work up to the full one. The fat load hits before your body adapts. Most recipes skip that part. Past that first adjustment week, Kerrygold plus MCT in the blender becomes pretty automatic. I don’t actually think about breakfast anymore.
MCT oil can cause stomach upset, and there is no need to push through that. A smaller amount, such as a teaspoon, or leaving it out are options. The nutrition estimate changes if you reduce the oil.
One shortcut that changed my mornings: you don’t need the big blender for this. An immersion blender right in the mug gets it there in about 45 seconds, and you’re only washing one thing after, which at 6am matters more than it should. The froth isn’t latte-level foam like you’d get from a Vitamix, but it holds and it’s good. I use Kerrygold because you can taste the difference (nuttier, less one-note), and I started with less MCT oil than the recipe calls for because a full tablespoon right away is a lot if your gut isn’t used to it, something nobody really warns you about when they share this drink. Hot coffee matters too: if it’s not still steaming when you add the Kerrygold, the butter doesn’t fully melt before you blend and you end up with little fat pockets that won’t come together. Pull the mug straight from the pour and you’re good.
The butter needs to melt and mix through the coffee, but hot liquid also needs careful handling. Use an appliance and container approved for the temperature, with room to prevent splashing. A sealed personal blender cup is not suitable for hot coffee.
37 grams of fat for breakfast was the thing I couldn’t get past. A cup of coffee should not be 334 calories, that was my whole position for about a year. Tried it when I was already bored of eggs every morning and couldn’t figure out what else fit. The satiety part I expected, but what I didn’t see coming was how clear-headed I felt around 10am, that wasn’t in any of the posts I’d read. Grass-fed butter specifically makes a difference here, tried it with regular unsalted once and the taste was noticeably flat. Worth buying the real thing.
Glad you found a flavor you enjoy. The 334 calorie estimate is for the whole drink with the butter and oil. I would not promise the same appetite or focus effect for everyone.
Sunday nights I portion the Kerrygold into a silicone mold and fill a squeeze bottle with MCT oil. Takes under a minute in the morning now, and I’ll never go back. Zero carbs, 334 calories, fits 16:8, and I don’t think about food until noon, sometimes later. Took me way too long to figure out: run the blender jar under hot water and dry it before you blend. Froth holds all the way down.
Portioning ingredients can make preparation easier. One detail to clarify: this drink has an estimated 334 calories, so it breaks a fast that excludes calories. Its 0g net carb estimate does not change that.
Butter in coffee sounded so wrong to me for years, but the MCT oil plus Kerrygold combo keeps me full until noon in a way that no regular morning cup ever has. The blended froth is better than what I was getting at the coffee shop, which I genuinely did not see coming.
Blending disperses the butter and oil through the coffee and builds foam. The drink can still separate as it sits, so serve it soon after mixing for the smoothest texture.
Switched to cold brew concentrate instead of hot brewed coffee a few weeks back and the flavor shift surprised me. The emulsion isn’t quite as thick but it tastes way less medicinal, more like something I’d actually pay $7 for at a coffee shop. Still the same Kerrygold and MCT oil ratio, just colder. Going back to hot brewed feels weird now.
Cold brew concentrate varies in strength, so dilute it according to the label before measuring the coffee. Chilling can firm up the butter, and extra blending will not always restore the same warm, creamy texture. Use the hot liquid precautions if you warm it before blending.
The two tablespoons of butter give the drink much of its richness. The basic recipe has an estimated 334 calories and 0.5g protein. If you add collagen, use the amount and protein figure on that product label rather than assuming a standard scoop.
Butter in coffee. I said no to this for months because it sounded like something someone invented to justify a weird habit. Finally tried it after a rough week when I was tired of being hungry by 10am, made it with Kerrygold, and didn’t eat until 1pm without even thinking about it. Still getting the ratio right (mine comes out a little oily when I rush the blender step) but the staying power is real.
Made a batch for Sunday brunch and my friend Sarah, who thinks putting butter in coffee sounds like a prank, was on her second cup before anyone else finished their first. She’s not keto but she’s been texting me about ordering Kerrygold all week.
Thought keto was going to ruin my mornings, tried this with MCT oil and Kerrygold, and now I just need to figure out the right amount of MCT because starting with a full tablespoon had some… consequences.
MCT oil can cause stomach upset. You can use a smaller amount, such as a teaspoon, or leave it out. You do not need to keep increasing it if it bothers you.
Made this at a little spring brunch I hosted last weekend, mostly as a ‘try this weird thing’ moment. My friend Sarah isn’t keto at all but she grabbed a cup, and by noon she texted me asking why she still wasn’t hungry. That’s the whole sell right there. The Kerrygold blends in way smoother than I expected (I’d always assumed butter coffee would taste greasy) and now I’m making it every morning just for myself.
My husband is not a coffee person at all, but I convinced him to try this and now he wants one before his early morning calls. The Kerrygold butter blends in so completely you’d never guess it was there, and I genuinely think that’s what converted him. He says it holds him through till noon, which is more than his usual coffee ever did. I started making this just for myself and now I’m making two every morning.
Glad you both enjoy the texture. Blending helps mix the butter through the coffee, and the butter you choose affects the flavor. How long the drink keeps someone satisfied will vary.
