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Author:
Franco Salzillo
When you’re on a keto diet, you must avoid sugars and simple carbs like bread and cookies. That’s the only way of entering a ketogenic state that turns your body into a fat-burning machine.
To fuel that machine, though, you must add lots of proteins and fat to your diet. This is why today we’re making a keto coffee, and we’re adding heavy cream — a protein-rich, fatty ingredient.
Let’s start from the beginning, and that’s the coffee. This is a keto coffee, yes, and it’s tailored to meet specific dietary requirements, but we’re talking about coffee, after all, and it should taste great!
That’s why, for this beauty, I recommend using a French or Spanish heavy roast, buy it freshly roasted and ground it at home for the freshest results. These dark, oily beans are packed with flavor and have a chocolatey personality hard to beat.
We’re brewing an espresso which will be the base for our thick and creamy keto coffee. We also need heavy cream, and here’s the secret — we’re whipping it with butter to create a Bulletproof-inspired coffee and authentic protein, fat and calorie bomb that will keep you energized all day.
Our fluffy cream and butter mixture will float over our espresso like a layered cappuccino, and that’s nice. The cream will also be our sweet agent, so make sure you add your favorite zero-carb sweetener into the mixing bowl.
As for sweeteners, anything goes. I like using stevia or monk fruit extract, but allulose, erythritol, Splenda or any other non-sugar sweetener will work just fine. Keep in mind not all sweeteners are equally sweet, so taste and adjust your cream’s sweetness as needed.
After following the recipe below, you’ll end up with an authentic keto coffee that’s also delicious, incredibly creamy and satisfying. You won’t find something like this at your local coffee shop; that’s guaranteed.
This baby is just so thick and tasty that it will surely become your go-to morning caffeinated drink — one that will keep you keto and happy. Even your non-keto friends will want a cup of this coffee!
In a small mixing bowl and using an electric mixer, combine the softened butter and the heavy cream with the sweetener until airy and peaks form.
Brew your espresso and divide it into two cups.
Using a spoon, scoop the creamy mixture over the coffee for an unctuous, layered coffee.
