Iced Bulletproof Coffee
An easy and delicious Iced Bulletproof Coffee recipe that you'll want to make again and again. Yes, you can enjoy bulletproof coffee over ice, and this post shows you how to make the perfect recipe that just so happens to be Paleo and Keto-friendly!
- 1 1/2 cups cold brew coffee
- 1 scoop collagen
- 1 teaspoon ghee or grass-fed butter
- 1/3 cup coconut milk or dairy free milk of choice
Add coffee, ghee and collagen to a small saucepan and heat over medium-low heat. Whisk for about 30 seconds, then add the milk (milk is optional) and stir for 30 more seconds until the ghee has melted and the collagen has dissolved.
Pour coffee into a blender and blend for 20 seconds, then pour into a glass. The coffee will be on the warmer side, so you want to either A) place it in the freezer for 20 minutes or so, or B) place it in the refrigerator for at least 1 hour. NOTE: you can also prep this coffee the night before and place it in the refrigerator overnight so it's ready to go in the morning.
Once coffee is cold, add a handful of ice cubes and drink up!
*Calories are per serving and are an estimation
Milk is optional.
You don't have to blend the coffee; instead, you can pour it from the saucepan into a glass, then place the glass into the freezer or refrigerator.
NOTE: After making this several times, I've found it's best to prep this coffee the night before (if you can). That way, it can sit in the refrigerator overnight, so it's nice and cold for you in the morning.
Calories: 199kcal | Carbohydrates: 2g | Protein: 3g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 13mg | Sodium: 20mg | Potassium: 340mg | Calcium: 14mg | Iron: 2mg