Cup of Ketoproof Coffee

2 cups coffee
2 tablespoons grass fed unsalted butter
2 tablespoons organic coconut oil (or MCT oil)
1 tablespoon heavy whipping cream (Optional)
1 teaspoon vanilla extract (Optional)
Brew 2 cups worth of coffee into a large container using your favorite method. Try to choose something large enough (like a measuring jug) to eliminate spilling when we blend it.

Grab your butter, coconut oil, and immersion blender. You can mix this in a regular blender .

Cut off 2 Tbsp. of grass fed butter.

Drop in the butter, add 1 tsp. of vanilla extract, and plunk in the 2 Tbsp. coconut oil (or MCT oil if you’re using it) as well.

Add the 1 Tbsp. of Heavy Cream. This adds a great creaminess to the coffee for a silky texture.

Mix it all together with your immersion blender. Usually between 45-60 seconds gets a great frothy cap on the top. Make sure to move the immersion blender up and down to emulsify all of the fat into the coffee. This also aerates the mixture some, adding additional froth. Note: You can do all of this with a normal blender bottle and a blender ball – but the fats won’t be as emulsified, so you may need to shake every few minutes.

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