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Breakfast Coffee (Fat Coffee)

Breakfast Coffee

I’ve actually been just calling this “fat coffee” because it has a crazy amount of fat in it. Before I tell you about it, I’d like to address something a few people have mentioned: Bulletproof coffee.

What Bulletproof coffee is

Coffee with fat in it and a lot of marketing.

What Bulletproof coffee is not

Magic. Metabolism “boosting”. Brain function “boosting”. Anything other than coffee with fat in it.

The Gawker media website Gizmodo posted pretty good article about the history and issues with Bulletproof coffee if you are interested in the nitty gritty.

Now, onto the recipe:

  • Some* butter. I use organic, grass fed but you do what you like.
  • Some coconut oil
  • 1 chicken egg
  • 2 tbsp heavy whipping cream
  • ~2.5 cups coffee

You can customize with some cardamom or cinnamon or vanilla if you like.

Put all ingredients in a blender and give it between 30-60 seconds on high.


I like to freeze my coconut oil into cubes because it makes it much easier to use and cools the drink down enough to be able to drink it more quickly. If you let this concoction sit for too long, the fat will separate and it will need stirring again.

A note about coconut oil – Coconut oil has a high concentration of medium chain triglycerides (MCT) and this can cause stomach issues (read: diarrhea) for some people. If you find that this recipe upsets you, reduce or leave out the coconut oil and it should solve that issue for you.

This drink can sustain me until early afternoon. With good reason, here’s the nutrient breakdown (these values vary depending on amount of fats used, obviously):

Fat: 57g
Protein: 13g
Kcals: 589

*Some in this context means 15-30 grams.

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