I enjoy a good cup of coffee in the mornings and lately my favorite drink has been Keto coffee.
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Keto Coffee is also known as Butter Coffee. There are many recipes for Keto Coffee available but in general, they all contain butter and coconut oil. The purpose is to create a high-fat drink that helps you to kick off your morning and jumpstart your metabolism. Pair it with a high-protein breakfast and you’ve got a great start to your day.and they all require you to blend all of the ingredients together in a blender.
The problem with most of the Keto Coffee recipes I’ve seen is that they all require you to blend all of the ingredients together in a blender.
I’m not sure about you but I barely have time to press the brew button on my K-cup machine in the morning, let alone pull out the blender. Plus, I sure don’t want to clean that thing EVERY day!
These Keto disks are my answer to the hassle. The results are tasty and healthy. You won’t get the frothy top like you would with a blended Keto Coffee but I’ll give you a tip for that in few minutes.
The key to this recipe is to mix the Keto specific ingredients and then freeze them in mini muffin pans. Once they are frozen, you can store them in a zip top bag so they are ready to use every morning. Just toss one in the bottom of your cup before brewing your coffee. The butter and oil will blend with the coffee. Before drinking give it a vigorous stir with a spoon.
If you are dead set on having the frothy top on your Keto Coffee you can use a handheld frother like this one.
Keto Coffee Disks
1 cup unsalted grass-fed butter, like Kerrygold
1 1/2 cups coconut oil
5 tablespoons high-fat Dutch-process cocoa
1 teaspoon vanilla extract
Allow the butter to come to room temperature. If your coconut oil is not liquid (it turns solid if the temperature is cool) microwave slightly to melt it. Combine the softened butter, coconut oil, cocoa and vanilla in a blender or use a large bowl and a stick blender. When it is combined, pour it into a mini-muffin tin. Freeze for one hour or until the disks are solid. Remove them from the tin and place them into a zip top bag and store in the freezer. Place one disk in the bottom of your coffee cup before pouring in the coffee. Stir vigorously with a spoon or blend quickly with a handheld frother.
Keto Coffee Disks
Ingredients
- 1 cup unsalted grass-fed butter like Kerrygold
- 1 1/2 cups coconut oil
- 5 tablespoons high-fat Dutch process cocoa
- 1 teaspoon vanilla extract
Instructions
- Allow the butter to come to room temperature. If your coconut oil is not liquid (it turns solid if the temperature is cool) microwave slightly to melt it. Combine the softened butter, coconut oil, cocoa and vanilla in a blender or use a large bowl and a stick blender. When it is combined, pour it into a mini-muffin tin. Freeze for one hour or until the disks are solid. Remove them from the tin and place them into a zip top bag and store in the freezer. Place one disk in the bottom of your coffee cup before pouring in the coffee. Stir vigorously with a spoon or blend quickly with a handheld frothier.
Notes
I’m totally doing this!
Oh wow, we totally do butter coffee, and this is a fabulous idea for those mornings when I have to run out the door fast. No time for that blender! I can’t wait to try these. Yum
I can see a new addiction on the horizon! 😀
I cannot stand Bullet Coffee, even though I love coconut in every form! I tried several times to no avail. So now I just get a mounded teaspoon of butter and pour my very hot, fresh brewed coffee over it in my coffee cup. I use a fork and whip the stuffin’ out of it and blend it very well. I also add heavy whipping cream for added smoothness. And no…the fat from the butter doesn’t float on top as I have whipped it a lot. This was my solution to Bullet Coffee.