Keto Pumpkin Bulletproof Coffee
The following recipe comes from, Stacy as part of our Ketogenic Diet Pumpkin Recipe challenge.
Keto Pumpkin Bulletproof Coffee Ingredients
Cold brew coffee
1/2 c. Coffee grounds
3 c. Water
1/4 c. Unsalted butter (melted)
1/4 c. Coconut oil
1/4 c heavy whipping cream
1/4 c of pumpkin puree (not pumpkin pie filling)
1/2 tsp pumpkin pie spice
1 tsp vanilla
Keto Pumpkin Bulletproof Coffee Instructions
Place the coffee grounds in a jar along with 3 c. Water. Place the lid on and put in the fridge over night. Then strain the coffee through a coffee filter and colander.
Melt the butter and coconut oil. Wisp in the rest of the ingredients. Store with a lid in the refrigerator.
If using the cold brew : mix that with the 1-2 tbs of the pumpkin mix in a blender. And pour over ice.
Or use fresh hot brewed and 1-2 tbs of the pumpkin mixture. I would also blend the hot brew.