Most mornings follow the same pattern. You brew a cup of coffee, drink it fast, feel sharp for forty minutes, and then watch that sharpness fade into a mid-morning fog. You reach for another cup. The cycle repeats. By noon you have had three coffees and still feel like you are running on fumes.
Bulletproof coffee was built as an answer to that cycle. The idea is straightforward: combine high-quality coffee with specific dietary fats to change the way your body processes caffeine. Instead of a spike and a crash, you get a slower, steadier release of energy that many people describe as hours of clean focus without the jitters or the drop-off.
The concept has earned a devoted following among biohackers, athletes, keto dieters, and everyday coffee drinkers who simply want more from their morning cup. But like most things that gain a passionate following, it comes with both real benefits and honest tradeoffs worth understanding before you blend your first batch.
What makes this guide different is the starting point: Kona coffee. We grow our coffee here at Buddha's Cup in Holualoa, on the slopes of the Big Island of Hawaii, and we believe the coffee you choose as your base matters as much as anything else in the recipe. The bean is not a neutral delivery vehicle. Its acidity, its flavor profile, its purity, and its freshness all shape what ends up in your cup and how your body responds to it.
This guide covers what bulletproof coffee actually is and where the idea came from, how fats change the way caffeine works in your body, why the quality of your coffee bean deserves more attention than most recipes give it, how Kona coffee from Buddha's Cup elevates every element of the bulletproof formula, step-by-step recipes with specific fat ratios, four Kona-inspired variations you can make at home, and an honest look at who should approach this drink carefully. We also want to know what makes Kona coffee exceptional before we start building recipes around it. That context matters.
Let us start from the beginning.
What Is Bulletproof Coffee? The Foundation Every Guide Should Start With
Before you can make a great bulletproof coffee, you need to understand what it actually is and what it is trying to accomplish. The name has become shorthand for any coffee blended with fats, but the original concept was more specific than that. Understanding the origin, the formula, and the dietary context will help you make smarter choices about how you use it.
The Origin Story: Dave Asprey and the High-Altitude Butter Tea Moment
The story behind bulletproof coffee begins in Tibet in 2004. Dave Asprey, an entrepreneur and self-described biohacker, was trekking at high altitude when he was offered a cup of traditional yak butter tea by his hosts. He described the experience as transformative. Despite the cold, the altitude, and the physical demands of the trek, that cup of fatty, warming tea left him feeling energized and mentally clear in a way that surprised him.
When he returned home, Asprey began experimenting with ways to recreate that effect using coffee. The yak butter tea contained fat, warmth, and stimulant compounds from the tea itself. Asprey translated that combination into a formula using high-quality coffee, grass-fed butter, and a specific type of fat called MCT oil. He called his version Bulletproof Coffee, eventually building a commercial brand around it that includes his own branded coffee and MCT oil products.
It is worth being precise here: the branded Bulletproof Coffee is Asprey's commercial product, with its own sourcing standards and marketing claims. But the broader preparation method, high-quality coffee blended with grass-fed butter and MCT oil, has spread far beyond his brand. Millions of people now make their own version using coffee beans and fats of their own choosing. When we talk about bulletproof coffee throughout this guide, we are talking about that preparation method and the principles behind it, not specifically endorsing any single commercial product.
The core idea is simple and has roots in food traditions far older than Asprey's trek. Many cultures have combined fat with hot beverages for warmth, satiety, and sustained energy. What Asprey did was frame that idea through a modern performance lens and pair it with specific scientific reasoning about why fat changes the way caffeine acts in your body.
The Three-Ingredient Formula Explained
At its most basic, bulletproof coffee requires three things: high-quality coffee, grass-fed unsalted butter or ghee, and MCT oil. Each ingredient plays a specific role, and understanding why each is there will help you make better decisions when you customize your own version.
The coffee should be 8 to 12 ounces, freshly brewed, and ideally single-origin from a traceable source. The original Bulletproof protocol emphasized low-mycotoxin coffee, which we will address in detail later. For now, the key point is that the coffee is not just a caffeine delivery system. Its flavor, acidity, and freshness affect the final result in ways that matter more when you are blending it with fats.
Grass-fed unsalted butter or ghee provides one to two tablespoons of fat per cup. Grass-fed sources are preferred because grass-fed dairy tends to have a better ratio of omega-3 to omega-6 fatty acids compared to conventional dairy. Ghee is clarified butter with the milk solids removed, making it a good option for people who are sensitive to lactose or casein. Both give the drink its characteristic creaminess when properly blended.
MCT oil, specifically the C8 version (caprylic acid), provides one to two tablespoons of a rapidly metabolized fat that the body converts quickly into usable energy. MCT stands for medium-chain triglycerides. The chain length matters because shorter and medium chain fats are processed differently than long-chain fats found in most dietary oils. C8 is the most readily converted form, which is why it appears in most bulletproof coffee recipes.
The blending step is non-negotiable. Stirring butter and oil into hot coffee produces a greasy, unpleasant drink with oil floating on the surface. Blending creates a true emulsion, breaking the fat into tiny droplets that combine with the coffee into a creamy, latte-like texture. Twenty to thirty seconds in a high-speed blender transforms the ingredients completely. The result looks and feels like a rich, foamy coffee drink rather than coffee with melted butter floating in it.
Calorie content varies significantly depending on how much fat you use. One tablespoon each of butter and MCT oil adds approximately 200 to 250 calories to your cup. Two tablespoons each can push the total to 450 calories or more. This is not a low-calorie beverage. It is intentionally calorie-dense, and that density is part of its function.
How Bulletproof Coffee Fits Into Keto and Low-Carb Lifestyles
Bulletproof coffee became closely associated with the ketogenic diet because the two share a foundational principle: fat as a primary fuel source. On a ketogenic diet, carbohydrate intake is restricted severely enough that the body shifts into a metabolic state called ketosis, where it burns fat for energy instead of glucose. Bulletproof coffee fits neatly into that framework because it delivers a large dose of fat with zero carbohydrates and no protein significant enough to disrupt ketosis.
Many keto practitioners use bulletproof coffee as a meal replacement, particularly for breakfast. The high fat content suppresses appetite for several hours, the caffeine provides mental energy, and the MCT oil accelerates ketone production. For people who skip breakfast by choice or struggle with morning appetite, it offers a way to get through the morning without eating while still taking in meaningful calories.
That said, bulletproof coffee is not exclusively a keto tool. People across many dietary approaches use it because they enjoy the sustained energy and the satiety it provides, regardless of whether they are tracking carbohydrates. Athletes use it as a pre-training drink. Writers and remote workers use it as a focus aid. Some people simply prefer a creamy, rich coffee experience without dairy-based milk or cream.
If you are curious about how Kona coffee compares to regular coffee in terms of caffeine and composition, that comparison becomes even more relevant here, because the caffeine profile of your base coffee shapes how the whole drink feels.
The Science of Coffee Plus Fats: What Actually Happens in Your Body
The claims surrounding bulletproof coffee range from well-supported to speculative. We want to be honest about where the science is solid and where it still needs more research. What we can say clearly is that there are real, documented mechanisms behind why fat affects the way caffeine works, and understanding them will help you use this drink more intentionally.
How Fat Slows Caffeine Absorption and Why That Is a Good Thing
When you drink black coffee on an empty stomach, caffeine absorbs quickly into your bloodstream. Blood caffeine levels rise fast, often peaking within 30 to 60 minutes. That rapid rise is what gives you the sharp, sudden jolt of alertness. It is also what sets you up for the equally rapid drop-off. When blood caffeine levels fall, you feel it, often as fatigue, irritability, or a craving for another cup.
Fat changes that absorption curve. The saturated fats in grass-fed butter create a physical barrier in the digestive process that slows how quickly caffeine enters the bloodstream. The result is a more gradual rise in blood caffeine levels that sustains over a longer period rather than spiking and collapsing. Many people who make bulletproof coffee regularly describe the energy as lasting three to five hours without the sharp crash they experienced with black coffee.
This is not unique to coffee and butter. It is a general principle of digestion: fat slows gastric emptying and nutrient absorption. Adding fat to any meal slows the uptake of whatever else you consumed alongside it. Bulletproof coffee simply applies that principle deliberately to caffeine.
It is worth being honest here: individual responses vary considerably. Caffeine metabolism is partly genetic. Some people are fast caffeine metabolizers and may not notice a dramatic difference between black coffee and bulletproof coffee. Others are slow metabolizers who are sensitive to caffeine under any circumstances. The time-release effect is real, but its magnitude depends on your biology, your gut health, the specific fats you use, and how much fat you include.
The practical implication for a morning routine is meaningful even if the effect is modest for some people. A slower, more stable energy curve is more useful for sustained cognitive work than a sharp spike followed by a drop. If your mornings involve focused thinking, writing, creative work, or complex problem-solving, that steadiness has value.
MCT Oil and Brain Energy: What the Research Says
MCT oil has attracted more scientific interest than perhaps any other ingredient in the bulletproof coffee formula. The reason is that medium-chain triglycerides are metabolized through a different pathway than the long-chain fats that make up most of our dietary fat intake.
Long-chain fats require packaging into structures called chylomicrons and transport through the lymphatic system before reaching the liver. MCTs bypass most of that process and go directly to the liver via the portal vein. In the liver, they are rapidly oxidized and can be converted into ketone bodies, molecules that the brain can use as an alternative fuel source when glucose availability is low.
Ketones cross the blood-brain barrier efficiently. This is why researchers have been interested in MCT oil for populations with glucose metabolism issues and why some early research on MCT supplementation and cognitive function has shown promising results, particularly in older adults with mild cognitive impairment.
The honest framing here is important: many of the boldest claims about MCT oil and everyday cognitive performance still need larger, longer clinical studies to be verified conclusively. What we know is that MCTs convert to ketones readily, that ketones are a viable brain fuel, and that some people report sharper focus and mental clarity after consuming MCT oil. What we cannot say with certainty is exactly how much cognitive uplift a healthy person will experience or how consistently that effect appears across different people.
Kona coffee itself contributes to the brain-supporting picture through its antioxidants and caffeine. If you want to understand Kona coffee's own role in supporting brain focus, that combination of natural compounds is worth exploring alongside the MCT discussion.
Satiety, Appetite, and the Fat-Fuel Argument
One of the most practically significant effects of bulletproof coffee is its impact on appetite. Fat is the most calorically dense macronutrient, delivering nine calories per gram compared to four calories per gram of protein or carbohydrate. That density translates directly into satiety. A cup of bulletproof coffee made with two tablespoons each of butter and MCT oil delivers roughly 400 to 450 calories, entirely from fat.
Fat also influences hunger hormones. Ghrelin is the hormone most associated with hunger signaling. Fat intake has been shown to suppress ghrelin more effectively than carbohydrate intake in some research contexts, which helps explain why a high-fat morning drink can keep hunger at bay for several hours even without protein or carbohydrates.
This satiety effect is one of the strongest practical arguments for bulletproof coffee among people who use it as a breakfast replacement. If you are someone who is not hungry in the morning, who wants to extend a period of intermittent fasting, or who finds that eating breakfast makes you hungry again within two hours, the fat-forward composition of this drink addresses those patterns directly.
The important caveat is caloric reality. Bulletproof coffee is not a magical zero-consequence beverage. If you drink it in addition to a full breakfast, you are adding several hundred calories to your morning. The drink works best as a replacement for a meal, not as a supplement to one. For people whose goal is weight management, this distinction matters enormously. The drink can be a useful tool within a thoughtful eating pattern or it can quietly undermine one, depending entirely on how it is used.
Some nutrition professionals also note that replacing breakfast with a fat-only drink means missing out on protein, fiber, vitamins, and minerals that a balanced morning meal would provide. If bulletproof coffee is a daily habit, it is worth thinking about how the rest of the day's eating compensates for what the morning drink does not deliver.
Why Kona Coffee Is the Best Base for Bulletproof Coffee
The coffee you choose as your bulletproof base is not a minor decision. The bean's acidity, flavor profile, freshness, and sourcing all shape the final result in ways you will notice in every cup. We grow Kona coffee here in Holualoa, and we are genuinely convinced that it is the most logical and most rewarding base for bulletproof coffee. Here is the case for it.
The Terroir Advantage: What Kona's Volcanic Soil Does to the Bean
Holualoa sits at an elevation of roughly 1,400 feet on the western slopes of Hualalai volcano on Hawaii's Big Island. The soil here is mineral-rich volcanic basalt, broken down over centuries into a growing medium that is deeply porous, well-draining, and packed with trace minerals that most agricultural soils simply do not contain. The combination of that volcanic foundation with specific weather patterns unique to this stretch of coastline creates what coffee people call terroir, the full environmental fingerprint that shapes a bean's character.
The mornings here are sunny and warm, which the coffee trees love. The afternoons bring clouds rolling in off the ocean, providing shade during the hottest part of the day and regular rainfall that keeps the trees hydrated without waterlogging the roots. Evenings cool down enough to slow the development of the coffee cherry, which allows sugars to build complexity over a longer maturation period. These conditions are not replicated reliably anywhere else in the United States, and they are why Kona coffee has been legally protected under Hawaii state law as a distinct origin product.
The result of that terroir is a bean with a naturally smooth, medium-bodied flavor profile. Kona coffee is known for its mild sweetness, a subtle nuttiness, and delicate fruit notes that sit in the background without shouting. It is not a harsh, robusta-forward blend built for maximum caffeine shock. It is a nuanced, complex arabica that rewards careful brewing and thoughtful pairings.
For the full story behind this agricultural heritage, the ultimate guide to Kona coffee goes deep into what makes this origin so distinctive. And if you want to understand how that history shaped an entire island culture, how Kona coffee shaped Hawaii is a fascinating piece of that story.
Low Acidity and Why It Matters When You Add Fat
Acidity in coffee is a double-edged quality. In small amounts, it creates brightness and liveliness that many coffee drinkers enjoy. In larger amounts, or in certain combinations, it creates digestive discomfort, heartburn, and a sharp, unpleasant finish that overwhelms the drink's other qualities.
When you are adding one to two tablespoons of butter and one to two tablespoons of MCT oil to your coffee, you are creating a significantly rich, heavy beverage. The digestive system processes that combination differently than it processes black coffee. For some people, combining high-acid coffee with large quantities of fat creates discomfort that ranges from mild bloating to genuine nausea.
Kona coffee's naturally low-acid profile removes that risk from the equation. The volcanic soil and high elevation growing conditions produce a bean that sits at a naturally gentle pH, smooth enough to drink on an empty stomach without the sharp acidity that makes many lower-elevation coffees problematic for sensitive digestive systems. This is especially relevant for bulletproof coffee because the drink is often consumed first thing in the morning, before the digestive system has had any food to work with.
If you want to understand more about Kona coffee's digestion-friendly properties, those same qualities that make it gentle on its own make it an ideal partner for a fat-rich preparation.
The flavor pairing argument is equally compelling. Kona's mild sweetness and nuttiness do not fight with the richness of grass-fed butter the way a sharp, acidic coffee might. The creamy fat layer enhances rather than mutes Kona's delicate fruit notes. A dark roast Kona develops caramel and chocolate undertones that marry beautifully with the warm, buttery texture of a properly blended bulletproof coffee. The two were made for each other, though neither knew the other existed until relatively recently.
Purity, Traceability, and the Mycotoxin Conversation
Dave Asprey's original bulletproof coffee protocol placed significant emphasis on using low-mycotoxin coffee. Mycotoxins are toxic compounds produced by certain molds that can contaminate coffee beans, particularly during improper storage or processing in humid conditions. Asprey argued that many commercial coffees contain mycotoxin levels that contribute to the fogginess and energy crashes that follow ordinary coffee consumption.
The scientific community has pushed back on some of the more extreme claims in this space. Many researchers and food safety experts argue that mycotoxin levels in commercial coffee sold in regulated markets are far too low to cause the symptoms Asprey describes, and that the body's detoxification systems handle trace mycotoxin exposure effectively under normal circumstances.
What is not in dispute is this: single-origin, farm-traceable coffee is fresher, more transparent in its sourcing, and processed under conditions you can actually learn about. That matters regardless of where you land on the mycotoxin debate.
At Buddha's Cup, we grow, harvest, process, and roast our own beans on our Holualoa farm. There is no mystery about where our coffee has been or how it has been handled. We know the trees, the soil, the processing method, and the roasting date. When you buy our coffee, you are buying something with full chain visibility from seed to your cup. That is fundamentally different from buying a bag of commodity blend that has passed through multiple hands and continents before reaching a shelf.
That traceability is exactly what the bulletproof coffee philosophy was asking for, even if the conversation around it got more dramatic than the science strictly supports. The legacy of Kona coffee farming families is part of what makes that traceability meaningful. And if you are wondering about labeling and what counts as genuine Kona, understanding the difference between pure Kona and blended Kona coffee is essential reading before you make a purchase.
The Buddha's Cup Bulletproof Coffee Recipe: Step-by-Step
Here is where the principles become practice. We want to give you a complete, honest, practical recipe that works, along with enough detail to help you troubleshoot and customize. We will also offer four Kona-inspired variations that reflect the flavors and spirit of this island.
Ingredients, Equipment, and Fat Ratios
Start with what you need before you start the blender.
For the coffee, use 8 to 12 ounces of freshly brewed Buddha's Cup Kona coffee. A medium roast works beautifully because it preserves the bean's natural sweetness and nuance while still delivering full body. A dark roast is excellent for people who want a richer, more intense flavor with deep caramel and chocolate notes. We recommend brewing fresh rather than reheating old coffee. Stale coffee loses volatile aromatics quickly, and those aromatics contribute meaningfully to the drink's flavor when combined with fat.
For the fat, use one to two tablespoons of grass-fed unsalted butter or ghee. If you are new to bulletproof coffee, start at one tablespoon. Your digestive system needs time to adapt to a high-fat morning drink. Starting at two tablespoons immediately is a common mistake that leaves people feeling uncomfortable and blaming the concept rather than the starting dose.
For the MCT oil, use one to two tablespoons of C8 MCT oil. The same starting advice applies here. MCT oil consumed in large quantities by an unadapted gut causes digestive distress for a significant number of people. Start with one teaspoon on your first day, one tablespoon by the end of your first week, and work up from there. This is not optional advice. It is the most practical thing we can tell you.
Optional additions include a pinch of cinnamon, which adds warmth and pairs naturally with the butter; a few drops of pure vanilla extract; a small drizzle of raw local honey if you are not strictly avoiding sugar; or a pinch of Hawaiian sea salt, which brightens the overall flavor in a subtle but noticeable way.
For equipment, you need a high-speed blender. A countertop blender is ideal. A handheld immersion blender works reasonably well if you have a tall enough container. A standard whisk does not create a true emulsion and produces an inferior result. The blending step is the difference between a creamy, unified drink and a greasy, separated disappointment.
Calorie context: at one tablespoon each of butter and MCT oil, you are looking at approximately 230 calories of fat on top of whatever your coffee itself contributes. At two tablespoons each, the fat alone delivers around 450 calories. Know your numbers so you can make informed choices about how the drink fits into your day.
If you are deciding how to brew your Kona beans before blending, our recommended immersion brewing methods for getting the most from your Kona beans will help you choose the best approach for your setup.
Step-by-Step Method
Brew your Kona coffee fresh using whichever method you prefer. A French press produces a full-bodied, slightly oil-rich cup that pairs especially well with the fat-forward nature of bulletproof coffee. Pour-over produces a cleaner, more nuanced cup where Kona's delicate fruit notes come through clearly. Standard drip works fine and is the most accessible option for most kitchens. Whichever method you use, brew directly before blending. Do not let the coffee sit and cool before you start.
Pour the hot coffee into your blender first. Hot liquid in a blender requires care: never fill more than halfway, hold the lid down firmly, and cover the lid with a folded kitchen towel to prevent steam pressure from popping it off. Alternatively, let the coffee cool for two to three minutes before blending if you have a less powerful blender that struggles with very hot liquids.
Cut your butter into small pieces and add it to the coffee in the blender. Small pieces melt more quickly and blend more evenly than a cold, solid slab. If you are using ghee, it is already liquid or semi-liquid at room temperature, so it needs no cutting.
Add your MCT oil last. Pour it in just before blending.
Blend on high speed for 20 to 30 seconds. You will hear the texture of the sound change as the emulsion forms. When the blend sounds smooth and consistent, it is ready. The result should be frothy, creamy, and uniform, with a light foam on top similar to a latte.
Pour immediately into a warmed mug and drink hot. Bulletproof coffee begins to separate if it sits too long, though a quick stir with a spoon can re-emulsify it reasonably well for a few minutes.
For warmer mornings, an iced version is genuinely excellent. Blend the coffee, butter, and MCT oil as normal, then pour over a glass full of ice. The fat emulsion stays together well over ice and the drink becomes a creamy, refreshing cold coffee. If you want to explore more iced Kona coffee preparation ideas, there are some beautiful tropical variations that bring local fruit into the picture.
Buddha's Cup Variations: Kona Island Bulletproof Blends
The basic recipe is the foundation. These four variations reflect the flavors, ingredients, and spirit of the Big Island. Each has its own character and best use case.
The Holualoa Classic is exactly what it sounds like: the standard recipe executed with our medium roast Kona coffee, one tablespoon of grass-fed ghee, and one tablespoon of C8 MCT oil. The medium roast preserves the gentle sweetness and subtle fruit notes that Holualoa's elevation and terroir produce. The ghee adds a slightly more neutral creaminess than butter, letting the coffee's natural character come through clearly. This is the version we recommend for first-timers because it is balanced and approachable. Best enjoyed in the morning before focused work or during a slow, intentional start to the day.
The Big Island Spice takes the classic recipe and adds two things: a pinch of Hawaiian red sea salt and a quarter teaspoon of ground turmeric. The salt sharpens the overall flavor and brings out sweetness in a way that is hard to describe but immediately noticeable. The turmeric adds an earthy, slightly peppery warmth and introduces curcumin, which has well-documented anti-inflammatory properties. We recommend pairing this variation with black pepper, which improves curcumin absorption significantly. Add the smallest pinch of black pepper to the blender along with the turmeric. Best enjoyed in the morning or as a mid-afternoon pick-up when you need both energy and something grounding.
The Mamaki Hybrid replaces half of the coffee base with a strongly brewed cup of mamaki tea and substitutes coconut oil for butter. Mamaki is a native Hawaiian plant that grows right here on our farm. It has been used in traditional Hawaiian wellness practice for generations, and modern interest in it has grown considerably because of its antioxidant profile and its alkalizing effect on the body. To understand mamaki tea's role in alkalizing the body, the science behind that effect is worth reading. In this variation, brew 4 to 6 ounces of strong mamaki tea and 4 to 6 ounces of medium roast Kona coffee, combine them in the blender with one tablespoon of coconut oil, and blend until frothy. The flavor is lighter, more herbal, and gently sweet. The coconut oil provides MCTs naturally, so you are still getting that fat-to-energy conversion, just in a gentler form. This variation is excellent for people who find full-strength bulletproof coffee too heavy or who want a lower-calorie option. It also works beautifully for people who are curious about mamaki but have not found a way to incorporate it into a morning ritual they already enjoy.
The Dark Roast Keto version is for people who want maximum energy and are already adapted to high fat intake. Use our dark roast Kona coffee, two tablespoons of grass-fed butter, and one tablespoon of C8 MCT oil. The dark roast develops deep caramel and dark chocolate characteristics that make the drink taste almost dessert-like despite having no added sweetener. The higher butter quantity creates an intensely creamy, rich texture. The calorie count is substantial, around 400 to 500 calories depending on the specific products used, so this is very much a meal replacement rather than a morning supplement. Best suited for physically active people, those in established ketosis, or those with high morning energy demands who want a single drink to carry them through several hours of demanding work.
Honest Tradeoffs: Who Should Drink Bulletproof Coffee and Who Should Proceed Carefully
We believe in giving you the full picture. Bulletproof coffee has real benefits, but it also has real tradeoffs. Here is what you need to know to make a smart decision for your own body and goals.
The Calorie Reality and What It Means for Your Goals
We have mentioned the calorie density of bulletproof coffee several times throughout this guide because it is the most practically important thing to understand about it. Fat delivers nine calories per gram. One tablespoon of butter contains approximately 100 to 110 calories. One tablespoon of MCT oil contains approximately 115 to 120 calories. Add those together in a two-tablespoon-each recipe and you are at 450 calories before you have eaten a single bite of food.
For people using bulletproof coffee intentionally as a breakfast replacement, those calories are doing a job. They are providing sustained energy, suppressing appetite, and fueling the morning without requiring digestion of a full meal. In that context, the calorie density is a feature, not a problem.
For people who drink bulletproof coffee in addition to their regular breakfast, those calories quietly add up over days and weeks in ways that can undermine goals related to weight management. This is not a reason to avoid the drink. It is a reason to be intentional about how it fits into your overall eating pattern. Know what you are drinking and why.
Registered dietitians who evaluate bulletproof coffee tend to arrive at a consistent conclusion: for people following ketogenic or low-carbohydrate diets who use it as a deliberate meal replacement, it is a reasonable and practical tool. For people eating a balanced diet who add it on top of regular meals, the calorie math works against them over time. The drink itself is not inherently problematic. The context in which it is used determines whether it supports or complicates your health goals.
Saturated Fat, Heart Health, and What We Know
Grass-fed butter is a significant source of saturated fat