If you started your new year on the keto-kick, you may be familiar with the keto coffee of choice: black coffee with a scoop of grass-fed butter, ghee, or coconut oil (and sometimes MCT oil).
Don’t leave it out for too long after blitzing or the butter and coffee will separate.
Semantics and history aside, keto coffee offers very rich flavor that sticks to the tongue and has an oily texture to it. It’s not for everyone, but a few people swear by it not just for its filling and energizing effect, but also for its taste. We decide to take the concept of this oily coffee and give it a deeper flavor by browning the butter—and if this doesn’t count as keto-friendly anymore because of this, we don’t care tbh since we just like how it tastes.
Brown Butter Coffee
- Serves: 2 people
- Active time: 15 minutes
- Total time: 4 hours
- Difficulty: Easy
- 1 cup butter
- 2 tbsp. browned butter
- 1 cup coffee, brewed
- In a skillet over medium heat, melt butter until it begins to brown.
- Pour browned butter in a dish and let cool to room temperature before placing in the refrigerator in an airtight container.
- For the coffee, add 1 cup of brewed coffee in a blender.
- With the blender running, add 2 tbsp. of browned butter until fully emulsified. Serve.