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Keto Coffee

This is the cup I make most mornings. It serves one, takes about five minutes from start to finish, and comes out creamy, lightly salty, and deeply coffee-flavored. Use good coffee here, since there is nothing to hide behind: a fresh, hot brew makes a noticeably better cup than a stale pot.
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast
Ingredients Method

Ingredients
  

  • 12 ounces (1 1/2 cups) freshly brewed hot coffee
  • 1 tablespoon unsalted butter preferably grass-fed
  • 1 tablespoon MCT oil or refined coconut oil
  • 1 pinch of fine sea salt optional, but it smooths the flavor
  • Low-carb sweetener to taste optional; I usually skip it

Method
 

  1. Brew 12 ounces of strong, hot coffee using your usual method: drip machine, French press, or pour-over all work well.
  2. Pour the hot coffee into a blender. Add the butter, the MCT oil, and the pinch of salt.
  3. Blend on high for 20 to 30 seconds, until the drink turns pale, creamy, and frothy on top. Be careful with hot liquid in a blender: hold the lid down firmly with a towel, and start on low before going to high.
  4. Taste and adjust. Add sweetener if you want it, or a splash more coffee if the cup tastes too rich.
  5. Pour into a warmed mug right away and drink while it is hot and frothy. The foam settles if the cup sits too long, so do not let it wait.