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Keto Coffee: A Recipe Twist on Bulletproof Coffee That Fits Your Diet

Looking for a new twist on your usual coffee? Try one of these three ways to make it keto-friendly and Bulletproof!
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Why are people blending their coffee with butter and drinking it? No, it's not some new kind of food challenge; it's actually a beloved recipe for keto dieters! The bulletproof coffee has become a staple recipe for anyone who is attempting to try the keto diet because it is so high in fat and gives you energy.

However, having this bulletproof coffee keto concoction can be kind of boring after a while. When you tire of buttery coffee, boost the flavor of your bulletproof morning joe with these three tasty variations of keto coffee!

Nutrition: 328-351 calories, 37 g fat (26 g saturated), 191 mg sodium, 0-6 g carbs (0-2 g fiber, 0 g sugar), 1-3 g protein

Makes 1 serving


  • 12 oz. filtered water
  • 3 rounded tablespoons freshly ground coffee (preferably
  • sustainable, single-origin)
  • 2 tablespoons grass-fed butter
  • 1 tablespoon coconut oil or MCT oil
  • (optional) 1 packet of keto-approved sweetener like Monk Fruit In The Raw

How to Make It

Basic Blended Coffee
Using the water and coffee, brew coffee with the desired method. Pour hot coffee into a blender (such as a NutriBullet). Add butter and coconut oil. Cover and blend on high until frothy, about 30 seconds. Pour into a large cup and serve.

3 Bulletproof Coffee Recipes

Spiced Brown Butter Coffee With Whipped Coconut Cream

In a small saucepan, cook and stir 2 tablespoons butter until butter starts to turn golden brown; remove from heat. Chill until solid. Prepare coffee as directed, using the browned butter instead of butter. If desired, top with the whipped coconut cream.

Whipped Coconut Cream
Place one 15-ounce can full-fat coconut milk and a metal mixing bowl and beaters in a refrigerator overnight. Spoon just the solids from the coconut milk (reserve liquid for smoothies or drinking) into chilled beaters, beat with a mixer on high until soft peaks form. Stir in 1/4 teaspoon pure vanilla extract and 1/8 teaspoon ground nutmeg or cinnamon. (Refrigerated remaining whipped coconut cream up to 5 days. Whisk before using.)

Hot Mocha With Coffee Whipped Cream

Prepare coffee as directed, except add 1 tablespoon natural cocoa powder to the blender with other ingredients. If desired, top with coffee whipped cream and sprinkle with cacao nibs.

Coffee Whipped Cream
In a chilled mixing bowl, combine 1/2 cup whipping cream, 1/2 teaspoon pure vanilla extract, and 1/4 to 1/2 teaspoon instant coffee powder (such as Starbucks Via.) Beat with a mixer on medium-high until soft peaks form. (Refrigerate remaining coffee whipped cream up to 4 days. Whisk before using.)

Orange Cinnamon Hot Maca Coffee

Prepare coffee as directed, except add 1 tablespoon maca powder and 1.4 teaspoon orange peel to the blender with other ingredients. If desired, top with whipped coconut cream. Serve with a cinnamon stick.

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