Thursday, December 27, 2012

Saltwater Keto Coffee - Round out your amino profile

I started drinking bulletproof coffees some time ago and have been tweaking the recipe ever since.  Although I use local organic coffee most of the time, brewed here in North Bay at Twiggs.

It has since evolved into a coffee that serves me well for keto-adaptation.

Rich and delicious although the salty taste may throw some people... adjust as needed and get your salt another way if you like, perhaps in a broth?


Saltwater Keto Coffee

Very important to use a blender.  I got mine from a second hand store for 2 bucks 5 years ago and it still works wonderfully.

Place in blender
  • 12 oz of hot, fresh, organic coffee
  • 1/4 to 1/2 tsp of himalyan pink salt (adjust depending on salt load need and amount of training planned that day) Reasons, more reasons
  • 1/2 tsp of micronized creatine mostly to keep topped up despite my high meat diet
  • 1/4 TBS of micronized glutamine
  • 1 small splash of grass fed whipping cream (when I can get it)
  • 1 TBS of grass fed unsalted butter
  • 2 TBS of organic virgin cold pressed coconut oil
  • 1/2 pack of knox gelatin (colagen protein) - Thanks to my friend across the pond who recommends gelatin forever now, and other info that backs her up.
Blend until smooth, poor in mug

And then blend
  • 3 TBS of heavy whipping cream (grass fed when I can get it) until fluffy
  • Spoon into coffee, it will float just under the foam as shown in picture
Very yummy but your taste for the amount of salt will vary greatly.

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