CALORIES: 665 kcal (two servings)
FAT: 69 g
PROTEIN: 5 g
CARBS: 4 g
Brew you coffee as you normally do and either use it right away or let it cool down in the fridge. Add the sweetener of your choice if you want your keto iced coffee to be sweet.
Pour your ready coffee into the blender bowl.
Pour cold coconut milk into the bowl (it's best to keep it in the fridge for a few hours before).
Add ghee and MCT oil. If you are using the already cooled ingredients, you may want to dissolve ghee before adding it to the mix.
Add cocoa powder, cinnamon and/or vanilla extract.
Blend all the ingredients for several minutes until smooth. Watch yummy foam form on top of your coffee.
Pour your almost-ready iced bulletproof coffee into separate glasses. If you used hot coffee for your recipe and want your coffee to be cold now, add ice cubes. You can also add ice cubes before blending.
Sprinkle your coffee with cocoa powder for a better visual effect.
Consume right away or put it into the fridge for 30-60 minutes.