I’ve had a few enquiries from friends and colleagues lately around bulletproof coffee! It’s a one of my favourite ways to start a day and always keeps me full for at least 5 hours along with a light breakfast. This is mainly thanks to the medium chain triglycerides in the coconut oil.
However, I never have a bulletproof coffee on its own for breakfast, and yes, I know, there are some articles talking about the benefits of “just” having fat for breakfast. Especially on a ketogenic diet. But because my protein intake on a ketogenic diet is restricted as it is, I try to evenly spread my protein intake over the day.
If I start without any protein, I find it hard catching up without affecting my ketone levels.
The reason why this might be a problem (i.e. eating a bit more protein at the other two meals) is gluconeogenesis and I talk a bit more about it here.
The other reason why I like to have for instance an egg or some low carb bread with it is that I like to increase nutrient density. This is also why I’m not using MCT oil- in my opinion, it can be very useful for somebody who is just starting out on a ketogenic diet. If it’s tolerated, that is! But it’s a very refined oil and there aren’t any essential nutrients. I prefer coconut oil for that reason, especially if somebody is well fat-adapted.
I don’t make it with coffee but choose Chaga tea (a mushroom extract) and/or raw cacao powder instead. It’s absolutely delicious and so creamy. Here’s the recipe for 2- it’s my own modified version and you see that the fat sources are reduced compared to the original recipe by Dave Asprey:
– 1 cup hot Chaga tea or organic (decaff) coffee
– 1/3 cup (80g) Coconut milk (e.g. can of Biona)
– 1 tbsp (15g) goat butter or organic butter
– 2 tbsp (45g) solid coconut oil (e.g. Cocowel from Supervalu) or Cacao butter
– 1 tbsp raw Cacao powder (e.g. Equal Exchange)
– optional 1 tsp vanilla extract
Put all the ingredients into a blender and whizz!