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
Ingredients
- 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
Instructions
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add MCT oil, espresso, hot water, cashew nuts and salt to the blender
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starting on low, start the blender, slowly turning the speed to max.
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blend at max for 20-30 seconds
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Pour into your favourite mug and enjoy!
Recipe Notes
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.
