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Have you heard of bulletproof coffee? It’s sometimes also called butter coffee or keto coffee. The idea is that you are giving your body something that is rich in nutrient-dense, blood-sugar stabilizing healthy fats.

I have two different recipes I use to make my variation of bulletproof coffee. The first recipe follows the official bulletproof coffee recipe. It tastes great (even though it might sound weird putting butter and oil into your coffee), but it can be a little more on the time-consuming side and takes more work blending/mixing the coffee every morning. Oh, and it only makes one cup of coffee. I don’t mind spending the time to make it in the morning, but I’m usually looking for something a little different, more like a latte for my mid-morning cup of coffee.. and that’s where the second recipe comes in.

The second recipe is for a batch of a liquid creamer, with the above core ingredients, but also adds in some coconut milk to make it a creamy liquid that stores well in the fridge. This is a great option if you’re shorter on time, looking for a little more oomph in your coffee or don’t want to deal with putting all the ingredients together every morning. This recipe also reminds me of Nutpods creamer, but is a fraction of the price!

Original Recipe



Add all ingredients to coffee. Blend. I use a handheld immersion blender and wide mouth mason jar. 

Bulletproof 2.0 Liquid Creamer


  • 2 cans full fat coconut milk (Costco or Target’s Simply Balanced brand are the best deals I’ve found so far)
  • 8 scoops collagen peptides (or this brand)
  • ¼ cup ghee
  • 2 tbsp MCT oil (start with less & work your way up to it)
  • 1 tbsp vanilla extract
  • ½ tsp cinnamon or 1 drop Cinnamon essential oil
  • Pinch of pink Himalayan salt


  1. Pour coconut milk in a medium saucepan and heat over low heat to mix the fat and liquid
  2. Whisk in collagen powder and stir until dissolved
  3. Add ghee and MCT oil and stir until melted – don’t worry about it trying to get everything to mix together, you’ll be blending it in a little bit
  4. Add vanilla extract, cinnamon, salt and stir to combine
  5. Pour everything in a blender. Your mixture shouldn’t be too hot to blend, but if it is, be safe and let it cool a little before blending
  6. Blend on high for a minute until everything is well mixed
  7. Store in mason jars in the fridge (because mason jars are life)
  8. Shake before using

I like to heat the creamer up and then froth it using the frothing attachment on our Ninja Coffee Bar (one of the best purchases we’ve ever made). If you don’t have that, you can buy a little handheld frother like this one!

Which one do you prefer?

The second recipe was found from Mollie Mason and I made a few tweaks to simplify the recipe a little bit.