Since starting on a keto diet, I’ve been experimenting with different bulletproof coffee recipes and troubleshooting common problems in trying to brew the perfect cuppa.
Before I get to my favourite bulletproof coffee recipe, I want to let you know some of the problems I encountered, hoping that they won’t happen to you! It might also explain why you didn't like bulletproof coffee in the past.
Here are some common issues:
- Problem#1: You feel like you are just drinking oil and butter. You keep taking gulps of oil.
Solution: Probably you're not using a blender or not blending your coffee enough. I’ve experimented with this and if you try to use a spoon to stir in your oil, the oil will always separate to the top, leaving you with mouthfuls of oil, yuck!
I also tried whisking for three minutes, which was not successful either. Your best bet is to use a blender and use the pulse setting mode if possible. This will distribute the oil and butter properly.
Another reason could be the recipe you were using suggests TOO MUCH oil. Many recipes call for two tablespoons of oil and two tablespoons of butter. For me, this is way too much oil and butter in just one cup of coffee! My recipe has a lower amount of both, while still providing you with enough fat.
- Problem #2: The coffee causes an upset stomach because you are lactose-intolerant
Solution: Simply double the oil and leave the butter out to make it dairy-free.
Okay, now that we took care of some common problems, here is my favourite tasty recipe for bulletproof coffee.
Also listed are some optional add-ins to jazz up your drink. Enjoy!
Recipe for the BEST Bulletproof Coffee
1 Tbsp Unsalted Grass-Fed Butter (I like the Kerrygold brand)
1 Tbsp of Coconut Oil or MCT Oil
10-12 ounces of Coffee (or however much you typically pour for your cup of coffee)
Directions: Pour your coffee into the blender and add other ingredients. Blending time can vary based on the blender, so blend for 30-40 seconds or until your coffee is nice and frothy.