Bulletproof Coffee Egg Latte recipe and content provided by Brent Totty
Egg coffee is a traditional Vietnamese drink, usually made with egg yolks, sugar, condensed milk, and coffee, of course. This keto egg coffee recipe has all the flavor of the creamy, protein-rich concoction, without the inflammatory, energy-sapping ingredients.
This creamy latte is the perfect breakfast to power you through whatever you’ve got on the day’s agenda. It also makes a great pre- or post-workout drink. It contains integral amino acids for muscle and joint tissue repair, thanks to the collagen and eggs. Together, grass-fed butter and MCT oil provide omega-3 fats, butyric acid, and caprylic acid to give you instant and sustained energy all morning — inside or out of the gym.
Bulletproof Coffee Egg Latte
Start to Finish: 12 minutes
Ingredients:
- 8 ounces black coffee
- 1-2 tablespoons grass-fed butter or 1-2 teaspoons grass-fed ghee
- 1 teaspoon-2 tablespoons Brain Octane Oil
- 2 pasture-raised eggs
- 1 scoop Vanilla Collagen Protein
- 1/4 teaspoon ceylon cinnamon
Instructions:
- Add eggs, butter, oil and cinnamon to the blender.
- Add coffee and blend for 45 seconds on high.
- Add collagen protein and blend for 5 seconds on low.
- Top with cinnamon.
Serves: 1
Nutritional Information (per serving):
- Calories: 331
- Protein: 24g
- Carbs: 4.5g
- Fiber: 0g
- Sugar:0g
- Fat: 25g
- Saturated Fat: 15g
- Polyunsaturated: 2g
- Monounsaturated: 4g
- Trans fat: 0g
- Cholesterol: 402mg
- Sodium: 280mg
- Potassium: 138mg
- Vitamin A: 21mg
- Vitamin C: 0mg
- Calcium: 6mg
- Iron: 10mg
Want More Bulletproof Recipes?
Subscribe to the Bulletproof Recipe Lab email newsletter to get the latest upgraded meals, snacks, and desserts right in your inbox (twice a week).
