A creamy, frothy cup of keto butter coffee with healthy fats and zero net carbs. It keeps you full and energized right through to lunch.

A mug of Keto Bulletproof Coffee or butter coffee

If there’s one thing I make every single morning since going low carb, it’s this keto butter coffee. One mug and I’m set until lunch. No scrambling to make breakfast while getting everyone out the door.

I’m a mom of three, and mornings in my house are busy. Sitting down for a proper breakfast rarely happens. This homemade bulletproof coffee became my answer years ago, and I’ve tweaked it so many times since that I could make it with my eyes closed. I’ve tried every fat, every blending method and more add-ins than I can count, so everything below is what actually works in a real kitchen.

It’s creamy, smooth and latte-like, and costs a fraction of a café drink and tastes like a treat. I still feel like I’m indulging, minus the sugar and carbs.

Ingredients

Hot brewed coffee – Use whatever you love. Drip, French press, pod or espresso topped up with hot water all work. Make it decaf for an afternoon cup.
Butter – Grass-fed if you can find it, but any good quality butter works. I always use salted. A little salt makes the coffee taste rounder and less bitter. Ghee instead of butter gives a nuttier, slightly toasty flavour. Great if you’re avoiding dairy solids. Heavy cream instead of butter when you want it extra creamy. A tablespoon or two is plenty.
MCT oil or coconut oil – MCT oil is the classic choice and blends in without any coconut flavour. Plain coconut oil works well too and is easier to find.
Sweetener (optional) – The original version is unsweetened, but I like a teaspoon of sugar-free caramel syrup or a packet of stevia or monk fruit blend.

How to Make Keto Butter Coffee

Ingredients for Keto Bulletproof Coffee or butter coffee in the blender

Brew your coffee. It needs to be hot so the butter melts and blends properly.
Add everything to the blender. Pour in the coffee, then the butter, MCT oil or coconut oil, and sweetener if using.

Keto Bulletproof Coffee or butter coffee in the blender

Blend until frothy. About 15 to 20 seconds on high does it. Hot liquids expand when blended, so keep the lid vented and cover it with a folded kitchen towel.
Pour and enjoy. Tip it into your favourite mug, foam and all. Drink it while it’s hot and creamy.

Blender, Immersion Blender or Frother?

A regular blender gives you the creamiest, foamiest result in seconds, and it’s what I use at home. An immersion blender works right in a tall mug, so there’s less washing up. A handheld milk frother is perfect at the office or on the go. The foam is a little lighter, but it still blends the fats in nicely.

Can You Make Bulletproof Coffee Without MCT Oil?

Yes, absolutely. MCT oil is popular because it’s a quick energy source, but it isn’t essential. Use plain coconut oil, extra butter, ghee or a splash of heavy cream instead. You’ll still get a creamy, satisfying cup.

You can also skip coconut oil completely and go butter only. It’s my go-to when I’ve run out of MCT oil.

Easy Ways to Change It Up

Add-ins:

Collagen peptides – Blends right in with no taste. I use marine collagen, but unflavoured or vanilla versions are great too.
Protein powder – Half a scoop of unflavoured or vanilla whey turns your coffee into more of a meal.

Spices:

Cinnamon – Warm and naturally sweet tasting, so you need less sweetener.
Nutmeg – Lovely with cinnamon for a cozy, spiced latte feel.
Pumpkin pie spice – Fall in a mug. Use my homemade pumpkin pie spice.
Chai masala – A spoonful of my chai masala powder makes a chai-spiced keto latte.
Turmeric and black pepper – Turmeric is known for its anti-inflammatory properties, and black pepper helps your body absorb it. Always use them together.
A pinch of salt – Helpful on keto when you’re short on electrolytes, and it softens bitterness.

Tips for the Best Cup

Start small with MCT oil. This is my number one tip. If you’re new to it, start with 1 teaspoon and work up to a tablespoon over a week or two. Going straight to a full tablespoon can upset your stomach. Trust me on this one.
Use hot coffee, not warm. Hot coffee melts and emulsifies the fat properly. Lukewarm coffee leaves it greasy.
Don’t skip the blend. Stirring will never give you that creamy texture.

Most mornings this coffee is breakfast for me, so I drink it on its own. On days when I want something to nibble with it, I’ll have a slice of keto microwave bread with butter, or a couple of air fryer egg bites I prepped earlier in the week. If you want a make-ahead option, a jar of keto chia pudding in the fridge pairs beautifully with a hot mug.

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