Keto Vegan Fat Fueled Coconut Coffee

This vegan BULLETPROOF® coffee recipe is rich in heart-healthy, dairy-free fats. Our Keto vegan coffee is not only an excellent way to boost your fat intake throughout the day but it can also be enjoyed on its own for breakfast. It is a great option for coconut lovers and vegans alike!

What ingredients go into this Keto vegan fat-fueled coffee?

We have used canned coconut cream and coconut oil to create our Keto vegan BULLETPROOF® coffee. The coconut cream not only provides a source of fats but also a rich creamy consistency to the coffee. Coconut oil provides a further generous helping of fats and is blended with the coffee until emulsified.

Keto Bulletproof coffee tips:

We have added a teaspoon of erythritol to our coffee for sweetness. You may omit this entirely, add more to taste, or even substitute it with your preferred low-carb sweetener. Just be sure to adjust your macros for any changes made. You may also substitute the coconut oil with BULLETPROOF® Brain Octane Oil (MCT Oil) if you would prefer. We have used canned coconut cream in this recipe. You may buy the cream on its own, or alternatively, you can use the hardened cream from the top of a can of coconut milk. And finally, we have prepared our coffee in a large mug with a handheld blender. You can use a standing blender if preferred.

What kind of coffee can you use for this recipe?

You can use freshly brewed coffee, espresso, or instant coffee dissolved in hot water.

BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.

Net Carbs

0.7 g
Fiber

2 g
Total Carbs

6.7 g
Protein

1 g
Fats

18.8 g

177 cals

Quantity

Serving Size

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Black Coffee

1-½ cup
Coconut Cream (liquid From Grated Meat)

1 tablespoon
Coconut Oil

1 tablespoon
100% Pure Erythritol by Now

1 tsp

Step 1

Select a large coffee mug. Add the coconut cream to the mug along with the erythritol. At this point you can use your preferred low carb sweetener if desired.
Step 2

Add the hot coffee to the mug. Stir well. Make sure all the coconut cream is melted and the erythritol is dissolved.
Step 3

Add a generous tablespoon of coconut oil, or MCT oil, to the coffee and stir well to melt. Using a milk frother or handheld blender, carefully blend the coffee and fats together until well combined. Taste and adjust sweetener if required and serve immediately.