Tag: Fat

Sweet Butter Coffee (bulletproof style ketogenic coffee)

Sweet Butter Coffee (bulletproof style ketogenic coffee)

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Clearly I’m fond of beverage recipes. Lately I’ve been drinking a cup of this coffee in the mornings  (and making the kids a decaf coffee or decaf chai version), and it’s plenty of fat to hold me over until lunch. As a tandem nursing mom, that isn’t easy to do! I lost nearly ten pounds this week–granted, we’ve been hiking everyday and I’ve got a lot to lose, but it’s very exciting.

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Sweet Butter Coffee (bulletproof style ketogenic coffee)

A delicious modified version of bulletproof coffee.

Servings 1
Author Kristy

Ingredients

  • 1 Cup Coffee My family uses Elite instant coffee
  • 1 Tbsp Butter We use Kerrygold
  • 1 Tbsp MCT or coconut oil
  • 3 Drops Liquid stevia
  • 2 Tbsp Heavy whipping cream
  • 1 Tbsp Collagen hydrosolate powder Optional--I don't use this in the mornings, but put it in the kid's drinks. We use Great Lakes brand.
  • Dash Himalayan salt

Instructions

  1. Brew coffee.

  2. In a blender (or a milk frother or whatever, I use a magic bullet) combine everything. Let butter and oil melt.

  3. Blend until frothy, about 5 seconds. If you are using a bullet like me, be careful! Pressure can build up quickly.

  4. Pour into a mug and enjoy.
Butter Pecan Fat Bombs (grain, gluten, egg, soy free)

Butter Pecan Fat Bombs (grain, gluten, egg, soy free)

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I should preface this with a disclaimer: frequently I do not really measure my recipes, most of the time I am eyeballing it. I made these with hope one morning, but never expected how fantastic the results would be. Butter pecan ice cream is my absolute favorite flavor, and these are definitely an acceptable healthy alternative.

Adding some heavy cream would be a wonderful way to make them more creamy and less buttery as well (thanks, Aunt Janie!)

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Butter Pecan Fat Bombs

Course Breakfast, Dessert, Snack
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 24 Pieces
Author Kristy

Ingredients

  • 4 Ounces Salted butter
  • 4 Ounces Unsalted butter
  • Crushed pecans
  • 10 Drops Liquid stevia Or sweetener of choice to taste
  • 1/4 Tsp Vanilla

Instructions

  1. Line mini muffin tray with liners or use silicon molds. An ice cube tray works as well. Fill your trays with crushed pecans.

  2. Melt your salted and unsalted butter together on the stove. Add sweetener and vanilla.

  3. Pour over pecans. Place in refrigerator or freezer to set.

  4. Store in refrigerator. They should easily pop out if tray when pressed on one side. Enjoy!

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