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How to Make Bulletproof Coffee Blocks for Busy Mornings

Start to Finish: 4 hours (10 minutes active)


  • 16 tablespoons (8 ounces) grass-fed unsalted butter or Grass-Fed Ghee, softened
  • 1/3 cup Brain Octane Oil
  • Optional: Ground turmeric, Ceylon cinnamon, cacao powder, or your other favorite Bulletproof Coffee add-ins


  1. In a high-powered blender or food processor, add softened butter and blend until creamy. Slowly drizzle in oil and continue blending until well-incorporated with the butter. (You can also use a hand mixer or immersion blender, but beware of splatters.)
  2. If using additional mix-ins, add to your blender and mix until incorporated.
  3. Spoon the butter mixture into a silicone mold or ice cube tray.
  4. Freeze for 3-4 hours, or until firm. Pop coffee blocks out of molds into a sealable container, and store in the freezer until ready for use.
  5. When you’re ready to make Bulletproof Coffee, add 1-2 coffee blocks to your blender with hot brewed coffee and blend as usual.

Serves: 22

Nutritional Information (per serving):

  • Calories: 104.5
  • Fat: 12g
  • Saturated Fat: 9g
  • Cholesterol: 21.8mg
  • Carbs: 0g
  • Net Carbs: 0g