I’m celebrating National Coffee Day by drinking bulletproof coffee out of old beer mugs… Now you might be wondering why a dietitian is adding butter and coconut oil to her coffee. Well, it’s delicious! I was a skeptic when I first saw bulletproof coffee make its appearance. I wrote it off as a crazy food trend, but it was one of those food trends that kept popping up on my Facebook and Instagram feed. So I finally did some reading up on bulletproof coffee and gave it a try.
I don’t drink bulletproof coffee every morning. More like a few times a month. I reserve it for those mornings when I’m running late and make it as my breakfast. Or for those rare occasions when I run out of half & half, like this morning….
My normal coffee routine is to use half & half only, no sugar. I’d say about a tablespoon of half & half for 12-16 ounces of coffee. I like strong coffee with a little bit of cream. I’ve never been a fan of sugar in my coffee and don’t like flavored creamers. When I first started drinking coffee in high school and college, I was all about the frou-frou coffees and flavored creamers. I don’t really know when my tastes changed. But at some point, I decided my favorite way to drink coffee is simply with half & half.
If you look at the ingredient list of most flavored coffee creamers, you won’t find cream… most are non-dairy. Flavored coffee creamers are packed full of sugar, corn syrup solids, partially hydrogenated soybean oil/cotton seed oil, emulsifiers (monoglycerides and diglycerides), stabilizers (sodium caseinate and disodium phosphate), and natural and artificial flavors.
Notably, I do have to say that Coffee Mate’s Natural Bliss creamers would be a better option for those of you who like sugar in your coffee. But for the most part, I tell my patients to stick with half & half or drink their coffee black. One tablespoon of a store-bought flavored creamer has 4- 5 g of sugar. Half & half has 0 g of sugar. Recommendations are to limit sugar consumption to no more than 25 g of sugar a day. That’s 6 teaspoons! If you’re generous with your flavored creamer or drink a lot of coffee, you could easily hit 25 g of sugar from your creamer alone!
Okay, back to bulletproof coffee. If you want to read more about it, check out bulletproof.com. When I make bulletproof coffee, I use 1 tsp of organic coconut oil and 1 tsp of grass-fed butter (Kerrygold is my favorite) for 12-16 ounce of coffee. And you have to mix it in a blender. It doesn’t work to just let the butter and coconut oil melt and then stir it in. Therefore, it must be blended until frothy.
If I’m drinking it in place of breakfast, I’ll have two cups. The taste is amazing. Furthermore, it easily keeps me full till lunch. So I’m probably getting about 70 calories and 8-9 g of fat per cup. The purpose – no glucose response, no insulin response. Bulletproof coffee is very popular with the low carb high fat/ketogenic diet movement. Note that I do follow a low carb high fat diet but not a ketogenic diet, so bulletproof coffee has it’s place in my diet from time to time. Try it, and let me know what you think! How do you like to drink your coffee?
- 12-16 ounces of fresh brewed hot coffee
- 1 tsp of organic coconut oil
- 1 tsp of grass-fed butter
Place all ingredients in a blender and pulse until frothy.
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