My Iced Bulletproof Coffee Recipe (Destroys Cravings)

Ingredients

• 1 cup Ice Cubes (for chilling and texture)
• 1 tablespoon Jot Coffee Concentrate (20x cold brew concentrate; can substitute any strong cold brew)
• 6 ounces Almond Milk (unsweetened, adjust to taste)
• 1 tablespoon MCT Oil (medium‑chain triglyceride oil; essential for keto fat source)
• 1 tablespoon Avocado Oil (high‑oleic, neutral flavor; aids smooth blending)
• 1 scoop Pea Protein Powder (approximately 30 g; unflavored or vanilla works best)
• 1 teaspoon Cacao Powder (unsweetened, optional for chocolate flavor)
• to taste packet Monk Fruit Sweetener (zero‑calorie sweetener, optional)
• 0.5 tablespoon Chia Seeds (optional, adds soluble fiber)
• 0.25 fruit Avocado (optional, for extra creaminess)

Instructions

1. Gather Ingredients and Ice

   Collect all measured ingredients and fill a cup with ice cubes.

   Time: PT1M

2. Add Ice to Blender

   Place the cup of ice into the blender jar.

   Time: PT30S

3. Add Coffee Concentrate

   Pour 1 Tbsp of Jot coffee concentrate over the ice.

   Time: PT15S

4. Add Almond Milk

   Add 6 oz of unsweetened almond milk to the blender.

   Time: PT15S

5. Add Oils

   Add 1 Tbsp each of MCT oil and avocado oil.

   Time: PT15S

6. Add Protein and Optional Extras

   Add 1 scoop pea protein powder plus any optional cacao, monk fruit, chia, or avocado.

   Time: PT30S

7. Blend Until Smooth

   Blend on high for about 1 minute until the mixture is frothy and no chunks remain.

   Time: PT1M

8. Serve

   Pour the cold brew keto coffee into a glass and enjoy immediately.

   Time: PT15S

Nutrition Facts

Calories

390

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g