Bulletproof coffee
Just in case you have no idea what Bulletproof coffee is (if that is the case, I assume it hasn’t been a long keto journey for you yet), let me introduce you to the (ultimate?) morning keto beverage before I start offering my solid (and yummy) version. Bulletproof coffee mug cake that is.
Imagine yourself getting up in the morning, needing some coffee to get going. You make yourself a cup or two. But before you pour it into your favorite coffee mug, it finds its place in a blender, together with a tablespoon or two of grass-fed butter and a tablespoon or two of coconut or MCT oil. You blend this together, add a hint of stevia if you wish, and drink down the latte-like fat-bomb that is about to keep your energy levels up for hours. Supposedly.
Where it comes from
The guy standing behind bulletproof coffee or bulletproof anything is Dave Asprey. His idea for this morning beverage sprouted in Tibet. He says that the keto coffee is good for you if you use high-quality beans, the grass-fed butter is full of quality fats and nutrients, and MCT oil provides almost immediate energy with no crash.
Liquid calories
Among the keto and Low-carb fellows, there’s a lingering debate about the bulletproof coffee being good for you or not. I say you like it; you have it. I’ve come across many discourses and seen people arguing against it, saying it’s a bunch of extra liquid calories not providing you with firm nutrients. You might end up drinking up to 500 calories without feeling adequate satiety. On the other hand, some people report feeling full and energized for hours after having consumed only bulletproof coffee in the morning. Moreover, I’m sure there are many guys and even gals out there who are physically very active, don’t need to worry about their daily calorie intake too much and find themselves enjoying this full-fat “latte.”
Me? I’m one of those weirdos who rarely feel satiated from a liquid form of food. I even put psyllium husk into my occasional smoothies, not exactly aiming to get in fiber, but rather preventing the smoothie from being liquid. Still, I do like coffee, butter, coconut oil, and the benefits of MCT oil.
Bulletproof coffee breakfast
As I just mentioned, I am not into the bulletproof coffee practicing, but I do like and do consume its ingredients on a regular basis. That is why I needed to come up with a solid form of bulletproof coffee. Doing so, I put together the mug cake that is about as quick and simple to make as the coffee. I followed Dave Asprey’s Complete Bulletproof Diet Roadmap to include only the bulletproof ingredients.
Now you can enjoy the bulletproof coffee in bites! Add a couple of dairy-free dark chocolate drops, and it will turn out extra fudgy … Enjoy your satiating and energizing breakfast!
Ingredients
- 1 tbsp. butter
- 1 tbsp. coconut oil
- 1 large egg
- 2.5 oz. coconut milk (full-fat)
- 2 tbsp. coconut flour
- 2 tsp. coffee (instant, organic)
- 1 tsp. cocoa powder
- 1/2 tbsp. psyllium husks
- 1/4 tsp. baking powder (organic, gluten-free)
- 1 dash salt
- 1/16 tsp. stevia extract (or other form of sweetener as desired)
Instructions
- Using an electric hand mixer, mix all the ingredients in a medium-size bowl.
- Distribute the dough into two microwave-safe mugs.
- Optional: You can get extra pleasure adding in a few bites of sugar-free extra dark chocolate.
- Microwave on high for a couple of minutes (depending on the strength of your microwave). Flip onto a plate and enjoy your breakfast.
Nutrition
Hey, Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing
Hope you like it!
Recipe looks great, I love my morning coffee. Do you have any health concerns using a microwave?
No, I don’t. You are welcome to read this article here: Keto from a microwave.
Do I have to use psyllium husks? I just can’t take the taste.
I think the recipe can be done without it, but I haven’t tried. Let us know how it goes!
Brilliant! I can’t wait to try it.
Let us know how it goes!
Coffee grounds or coffee already made? I use made coffee. Is this supposed to rise? Mine didn’t. Not certain I would make this again
Use the coffee you like, but instant coffee works a tad better.
Yeah, it’s supposed to rise a bit and become spongy. So far, people have been happy following the recipe instructions.
This recipe is awesome. I increased the sweetener. I used xylitol. I have made it a few times and it’s perfect every time. It tastes good hot or cold topped with whipped cream. It is very filling. Thanks for the recipe.
Hi, Brittany,
I am so happy you like this recipe so much! I believe more people should use it – it is more nutritious than bulletproof coffee. 🙂
Any way to get around the coffee in this. I can’t stand coffee so I decline on the bulletproof coffee. I make it with black tea sometimes but it still is pretty awful.
Hi, Lisa! I’m sorry but I haven’t tried this recipe any other way. The coffee is the main essence and it adds bulk to the cake. Anyhow, you could try cooking black or green tea in coconut milk before you add it to the recipe. Or you could just avoid the coffee altogether and see if it works for you.
Made this today. Did not have psyllium husk, so I used psyllium powder. I also used about 1/8 tsp. of Stevia dark chocolate sweetener. Other than it not being quite sweet enough for me, I am fairly happy with the results. It made me feel very full for almost 3 hours. I have lived a Low Carb/High Fat lifestyle for over 2 years.
Hi, Gaye!
Thank you for this feedback. In my opinion, this recipe deserves more attention than it’s got lately.
Yeah, maybe I want it to somehow resemble the bitter character of coffee but then again, we all tend to have different preferences for sweetness, especially when it comes to coffee.
Keep on with your low-carb lifestyle!
There is no sweetener in this recipe, did you just forget to list it? I made it and added 2 tbsp of Swerve Confectioner powder and 1/4 cup sf Chocolate chips. Made three of them in 6 oz ramikins
Hi, Brenda. You were right! I only mentioned the sweetener in the introduction text. Thank you for pointing it out.
Got your email as well and am glad that you were happy with the result!
Whole psyllium husks or powdered – or does it not matter?
Hi, Linda. I usually use whole psyllium husks, but with this recipe, I haven’t noticed any difference between the two with the brands I use. But when it comes to dough that needs to be rolled out, I always go for whole psyllium husks.