COFFEE WITH BUTTER RECIPE RECIPES

Name: Bulletproof Coffee Recipe
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 cup
Cuisine: American, Keto, Low Carb
Ingredients: 1 cup Bulletproof coffee (brewed); 1 tsp. to 2 tbsp. Brain Octane C8 MCT oil; 1-2 tbsp. grass-fed, unsalted butter or 1-2 tsp. Grass-Fed Ghee

BULLETPROOF COFFEE RECIPE: THE ORIGINAL KETO COFFEE WITH ...

Bulletproof Coffee Recipe: The Original Keto Coffee with ... image

Curious about "butter coffee"? Get the original Bulletproof Coffee recipe here and how to add supportive, quality fats to your daily routine.

Total Time 5 minutes

Prep Time 3 minutes

Cook Time 2 minutes

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup Bulletproof coffee (brewed)
1 tsp. to 2 tbsp. Brain Octane C8 MCT oil
1-2 tbsp. grass-fed, unsalted butter or 1-2 tsp. Grass-Fed Ghee

Steps:

Brew 1 cup (8-12 ounces) of coffee using Bulletproof coffee beans.
Add coffee, Brain Octane C8 MCT oil and butter or ghee to a blender.
Blend 20-30 seconds until it looks like a creamy latte. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 230, FatContent 25g, SaturatedFatContent 21g, CarbohydrateContent 0g, ProteinContent 0g, FiberContent 0g, SugarContent 0g, SodiumContent 0mg

COFFEE CAKE RECIPE - BBC GOOD FOOD

Coffee cake recipe - BBC Good Food image

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Provided by sianie

Categories Afternoon tea, Dessert, Treat

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

Ingredients

170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)

Steps:

Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Nutrition Facts : Calories 559 calories, FatContent 30 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 49 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.1 milligram of sodium

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