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Coffee with Butter and Coconut Oil

This page sets out a three-ingredient formula for coffee with butter and coconut oil, mixed by hand with a manual whisk. 247-Keto has not kitchen-tested it, so read the quantities and steps as an editorial proposal rather than a proven result.

Food safety and allergens​

Let the coffee cool to a comfortable drinking temperature before sipping, and do not pour it into a sealed blender or personal blending cup Vitamix cup and bowl safety manual.

Butter is perishable. Keep perishable foods at 40°F (4°C) or below, and refrigerate them within two hours, or within one hour when the room is above 90°F (32°C) FoodSafety.gov food handling guidance.

This drink contains milk, from the butter. FDA lists milk among the major food allergens and advises reading the current ingredient and allergen label on each product; a recipe title does not show that a product is allergen-free FDA food allergy guidance. Check the labels on both the butter and the coconut oil.

247-Keto has not kitchen-tested this formula, so yield, timing, taste, texture and storage quality are unknown.

Practical notes​

Zero the scale with the jug on it before each addition, so every ingredient is weighed separately. Choose a jug taller than the liquid, so there is room to whisk without coffee reaching the rim.

A manual whisk is the only mixing tool this page uses. Vitamix's manual for its blending cup and bowl warns never to blend hot liquids in those containers Vitamix cup and bowl safety manual, and this page does not point to any blender as suitable for hot coffee. Whisk steadily while holding the jug steady.

Pour slowly into the mug. If the fats separate, stir again. The formula uses coconut oil rather than MCT oil, and this page makes no claims about energy, appetite, weight or ketosis.

Ingredients​

  • 240 g freshly brewed coffee
  • 14 g unsalted butter
  • 14 g coconut oil

Equipment​

  • Digital scale
  • Heat-safe pouring jug
  • Manual whisk
  • Heat-safe mug

Method​

  1. Measure the brewed coffee into a stable heat-safe jug with room above the liquid. Keep the jug on a clear work surface and avoid splashes.
  2. Add the weighed butter and coconut oil and stir with the manual whisk until the fats are distributed. Do not put hot coffee into a sealed blender or a personal blending cup.
  3. Pour carefully into a heat-safe mug and allow it to cool to a comfortable drinking temperature. Stir again if the fats separate; a lasting emulsion has not been tested.
Painted concept of a mug of coffee whisked with butter and coconut oil; not a photograph of a tested result.
The intended buttered coffee. Conceptual illustration, not a tested cooking result.
Painted illustration of brewed coffee, butter and coconut oil arranged together.
Ingredients for coffee with butter and coconut oil. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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