We’ve adopted a ‘largely’ Keto way of eating for about 8 months now, and I’ve gotten used to blending my morning coffee with MCT oil and butter, and a pinch of cinnamon for fun. Took a little getting used to being a creature of habit – my habit being over a decade of pulling a double shot every morning and making an Americano to start my day – no cream, no sugar.
Well, after our old blender gave up and replacing it with a Vitamix, I thought I’d try something a little different. I came across a site using cashews as a milk replacement – and thought perhaps I would see how it fared replacing the butter in my coffee. I was very pleased with the result, and with hile there are a few carbs, it’s still a Keto-friendly drink with 8 carbs, 42g of fat, and 5 grams of protein. It’s has more of a milk feel in the mouth as well – butter seems to have an slicker or oilier feel.
Keto Cashew Bulletproof Coffee
- 1 double shot espresso
- 2 tbsp MCT oil
- 1/4 cup unsalted cashew nuts (optional: soak overnight in water)
- 1 1/2 cups hot water (just off the boil, or from the espresso machine)
- 1 pinch sea salt
add MCT oil, espresso, hot water, cashew nuts and salt to the blender
starting on low, start the blender, slowly turning the speed to max.
blend at max for 20-30 seconds
Pour into your favourite mug and enjoy!
Adjust the amount of hot water to the size of your mug. Also, you might try adding a pinch of cinnamon, and/or a half-dime sized piece of 85% cacao dark chocolate to the blender…trust me 🙂
If you choose not to soak your cashew nuts overnight, extend the blend time to 30-60 seconds. This will pulverize the cashew nuts more, so there is virtually no solids left at the bottom of your drink.