Butter Coffee
Butter Coffee is a rich, velvety blended drink with the aroma of strong black coffee and the body of a light latte, but without milk. The butter and MCT oil emulsify into a silky foam, creating a satisfying keto-friendly cup that feels indulgent yet simple.
Ingredients
Coffee base
- 480 mlfreshly brewed black coffee
- 30 gunsalted grass-fed butter
- 20 mlMCT oil
Optional finish
- 1 pinchfine sea salt
Instructions
- 1
Brew the coffee hot and strong. For the best texture, use freshly brewed coffee so the butter melts immediately when blended.
- 2
Pour the hot coffee into a blender. Add the butter and MCT oil, plus the pinch of salt if using.
- 3
Blend on high for 20-30 seconds until the coffee looks lighter in color and foamy on top. Do not overfill the blender with very hot liquid; vent the lid slightly and cover with a towel if needed.
- 4
Pour immediately into 2 warm mugs and serve hot. A proper butter coffee should taste smooth and creamy, with no oily layer floating on top.
Nutrition per serving
Notes
- •If you are new to MCT oil, start with 5 ml per serving and increase gradually; larger amounts can cause digestive discomfort.
- •A stick blender in a deep jug works well if you do not want to use a countertop blender.
- •Use good-quality coffee with a full-bodied roast so the drink stays balanced against the butter.
- •For a stricter keto approach, drink it in place of breakfast rather than alongside a high-carb meal.
Background
Butter coffee became popular in the United States through modern keto and low-carb communities, inspired in part by traditional butter-enriched tea and coffee drinks from Himalayan regions and East Africa. The American version emphasizes blended coffee with butter and MCT oil for a rich, frothy texture and high-fat energy boost.
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