Bulletproof coffee without MCT? I want to try to make it, but I don’t have MCT oil for now. Is it okay to make it without the oil?
You can check the answer of the people under the question at Quora “bulletproof coffee recipe without mct oil“
Bulletproof coffee without MCT? I want to try to make it, but I don’t have MCT oil for now. Is it okay to make it without the oil?
You can check the answer of the people under the question at Quora “bulletproof coffee recipe without mct oil“
“Bulletproof” is a brand name. A guy by the name of Dave Asprey Dave Asprey – Wikipedia has made a fortune selling everything from coffee itself to MCT oils to books.
If your goal is to make a keto-friendly coffee, you do not need to add MCT. My recommendation would be to brew a regular cup of coffee and add a bit of heavy cream to that.
Next, I would add about a tablespoon of ghee (clarified butter). Note that it doesn’t have to be ghee, you could just melt down some regular butter to give it a try.
Take your coffee, cream and butter concoction and put it in a blender.
NOTE: Use some common sense here. Don’t put boiling or near-boiling liquids into a glass blender. Personally, I use a plastic blender and only take my coffee a bit above warm.
Blend this mixture together for a few seconds. Pour and enjoy. You’ll notice that this new way of making your coffee leaves it quite creamy with a noticeable mouthfeel.
It is really surprising how filling this is. When I make my coffee this way it will usually last me until lunchtime.
I would recommend against adding coconut oil or MCT at first. Why? Because you are taking in a large amount of fat mixed in with a substance that already makes you go to the bathroom.
If you add too much fat all at once you may end up sprinting to the toilet multiple times.
How to make generic bullet proof coffee!
I make my own generic version of bp (bullet proof ) coffee without blending. I use two teaspoons of coconut oil and one heaping teaspoon of ghee, which is a clarified type of organic butter, in 10 oz of fresh brewed coffee. I use more coconut oil than ghee because it is a lot cheaper and I like the taste.
Experiment and see what works best for you. I keep both the ghee and the coconut oil at room temperature in the kitchen near the stove. I like to keep the coconut oil in a small surp pitcher (This makes it easy to add to other dishes such as oatmeal or a salad). Since coconut oil solidifies at around 75 degrees, if it is not totally liquid when I look into the pitcher, I’ll zap it in the microwave for a few seconds to be sure it’s pretty warm, both to help it blend and to keep the coffee hot.Then I just stir it in.
The ghee will float a little at first and a little oil will remain at the bottom of the cup after you’ve finished. If you’re trying to drink your coffee fast and get on the road use a metal spoon to cool the coffee a little. If you have time for a leisurely coffee use a plastic spoon and microwave the oil a little longer.
I like the buttery taste and texture of the ghee and oil blend. At a tablespoon each, more than I usually use, the calorie count totals only about 200. Much lower and much healthier than Starbuck’s popular sugar loaded speciality drinks which often top out at 400 or more calories.
I often use it as a breakfast replacement first thing in the morning. The theory is that by not having any starches or sugars you start your day with your blood sugar, insulin, and leptin levels all at an idea level to prime your body to use it’s powerful fat stores for fuel.
I’m on a low carb/high fat diet and my morning workout or work sessions go wonderfully powered on fat instead of carbs. If you add in a Danish, a bowl of sugar cereal, or two slices of toast and jelly, the fast burn carbs will put way too much sugar => insulin (the fat storage hormone) into your blood stream…