coconut keto coffee
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Now that I’ve finally found success losing weight with a ketogenic protocol, lots of my habits had to change. I am now eating a much different percentage of macronutrients (70/20/10 – fats/carbs/protein). These macros in this particular ratio tell the body to unlock fat reserves to be used as fuel, and you lose weight. Once you’ve lost weight you just slightly increase total calories in order to maintain your weight. So this is really a lifestyle that can not only guard against the dreaded belly bloat/insulin resistant weight gain in midlife, but it can also be used to maintain your optimal weight indefinitely by controlling insulin levels. Another nice side effect of eating this way is that you tend to wake up and not be very hungry, which is why ketoers love and swear by their keto coffee.
why keto coffee
This morning fasting period is the most efficient time to be burning your own fat for fuel, and it’s easy to do because when you are a fat burner you tend to not be hungry in the morning. In order to preserve this fat-burning fasting cycle, it’s very important that even if you just have coffee in the morning that you make it in such a way that it also preserves those same macronutrients so it doesn’t kick you out of ketosis (fat burning).
step by step instructions
step 1: heat coconut milk up in your mug
I pour about 1/3 C full-fat organic coconut milk from Pacifica in a large mug and microwave for about 30 seconds. You can pick it up in-store at Whole Foods.
Pacific is the only coconut milk brand I’ve found that doesn’t add carrageenan, which is an emulsifier that has been associated with malignancies and other stomach problems in lab testing .*
step 2: add coffee
Brew a Nespresso espresso ‘luongo’ (large shot) or however you make your coffee into the mug with your warmed coconut milk.
I am loving the new Cafecito De Cuba limited edition coffee from Nespresso. It’s rated an intensity of ’10’ and is sourced from Cuban-grown 100% arabica beans.
step 3: add coconut oil
Add 1/2 TBS of organic virgin coconut oil if you are going to have 2 cups of coffee or a full tablespoon if you’re just having one. If you don’t like the taste of coconut oil, then substitute a good quality MCT oil.
step 4 (optional): add collagen protein
I like to add a half a scoop per cup of coffee of marine collagen peptides which add just a few grams of protein and healthy fats to keeps your macros spot-on. This helps me feel full all morning long and gives me that collagen boost for my skin.
step 5: sweeten
If you like sweetness add 5 drops of your favorite all natural liquid stevia flavor. I’m totally addicted to the English toffee flavor, but there is also vanilla, chocolate, and plain.
step 6: emulsify in a mug
I use a handheld Aero-latte frother to emulsify everything together. It takes a few seconds and there is no cleanup except to rinse the frother head with water.
My keto coffee stays emulsified and I don’t see any of the oil collected on the top.
Two cups of this keto coffee made as described above has 211 calories, 17 grams of fat, 1 gram of carbs, and 9 grams of protein – which is the perfect macro profile for most ketogenic followers.
This coffee is what I look forward to every night before bed. I just know you’re going to love it. Let me know how you like it – comment below. Shopping links are below so you can stock up on your supplies.
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