This Bulletproof Coffee Bomb recipe is SO MUCH FUN! It’s everything you love in your daily bulletproof coffee, made into a fun bomb that melts away when added to your hot coffee. It’s totally Whole30, Paleo, and Keto friendly!
About the Recipe
You know me, always hopping on the bandwagon for the latest trend that takes over Instagram. Can you sense my sarcasm? Yeah, that’s not me. But sometimes it’s just fun to have fun with your food!
So when I saw the hot cocoa bomb trend that’s been taking over the internet, I knew I wanted to have some fun making it Whole30 and Keto friendly. So here it is – Bulletproof Coffee Bombs! It’s nothing too complicated, just a new and fun way to enjoy your bulletproof coffee.
They’re made with grass fed ghee and filled with collagen and a pinch of cinnamon, then topped with a cocoa powder and coconut oil drizzle and Himalayan pink sea salt.
And if you’re a tea drinker? I got you covered with my Keto Matcha Latte Bombs!
Think of it as the fat bomb you never knew your coffee needed! And once you’ve got your bombs made, you can add them to your coffee anytime you like!
You may also like: Keto Nutella Fat Bombs, Keto Strawberry Fat Bombs, Banana Coffee Smoothie.
What is Bulletproof Coffee?
Before we go too far, you may or may not have heard about bulletproof coffee. It’s made with coffee, ghee (or grass fed butter), a pinch of sea salt, and MCT oil or coconut oil. I add a touch of cinnamon or cocoa for some extra flavor. Some people enjoy bulletproof coffee as a substitute for breakfast, but I have it as the fat element of a complete meal.
Recipe Ingredients
- Ghee. Two of my favorite brands are Tin Star and Fourth and Heart, but there are many brands of ghee readily available at your local grocery store.
- Collagen. I prefer to use unflavored collagen peptides, but any kind of collagen that you enjoy would work great!
- Coconut Oil or MCT oil.
- Himalayan Pink Sea Salt. A little sea salt is just wonderful with the buttery ghee and dark coffee. It has other benefits, too! Pink sea salt is a good source of electrolytes, which is especially important if you’re following a Keto diet.
- Cinnamon, optional.
- Cocoa Powder, optional.
*Note: You will also need a Silicone Half Globe Mold. These come in a variety of sizes, but I like to use the medium size, because I think you end up using just the right amount of ghee for one cup of coffee.
To make Vegan friendly bulletproof coffee: Do not use ghee, and instead, substitute coconut oil. Do not use collagen powder and substitute any vegan protein powder.
Step by Step Instructions
- Prep the ghee. Ghee is already soft at room temperature, but you may need to microwave it for 10-20 seconds to soften it just a bit more, depending on your ghee and the temperature of the room. It should be very soft and spreadable, but not a liquid.
- Form the shells. Spoon about 1 tablespoon of melted ghee into each half globe, using a pastry brush, your finger, or the back of a spoon to coat the entire area all the way up to the very edges of the half circle. Set the mold in the freezer for about 10 minutes to chill it and firm the half circles. Set a plate in the freezer as well to chill it. The key is to keep everything cold so the bombs don’t melt as you’re handling them!
- Fill the balls. Remove the shells from the mold and set them on the chilled plate. Spoon a bit of collagen and cinnamon (if using) into three of the molds.
- Close and seal. Melt the coconut oil in a shallow dish in the microwave, just until it’s melted. One at a time, take three of the unfilled half shells and dip the wide side gently in the melted coconut oil. Place it facedown on top of a filled shell, then rub your fingers around the entire sealed area to close up the edges. Your fingers will get a little buttery, so just keep a towel nearby to wipe your hands after each one. Set the sealed ball in a muffin cup liner or back on the plate, and put it back in the freezer for at least 5-10 more minutes.
- Drizzle and Sprinkle! Mix the cocoa powder into the remaining melted coconut oil. Drizzle about 1/2 teaspoon of the mixture over the balls, then sprinkle it with the pink sea salt.
Making the Coffee
Fill a large coffee cup 1/2 to 2/3 of the way to the top with freshly brewed, hot coffee. Add one of the bombs, then wait until it melts enough so that it bursts. You can use a spoon to stir it completely, or better yet, use a milk frother to beautifully blend the mixture.
The coffee will be creamy, buttery, and oh so satisfying, but not sweet at all.
To store
The bulletproof coffee bombs need to stay cold. Store them in an airtight container in the freezer, removing them just before you’re ready to serve them. If you’re short on freezer space, the refrigerator works too. I prefer the freezer because it keeps them cold enough so that they don’t begin to melt as soon as you handle them.
Simply take one out of the container and add it to your coffee at any point!
Like this recipe? Drop a star rating below!
Bulletproof Coffee Bombs – Whole30, Keto, Paleo
Ingredients
- 1/3 cup ghee
- 3 scoops collagen
- 1.5 Tablespoons coconut oil or MCT oil
Optional Ingredients
- 1/4 teaspoon cinnamon
- 1 teaspoon cocoa powder
Serve with
- 1 cup freshly brewed coffee per ghee bomb
Instructions
- Ghee is already soft at room temperature, but if needed, transfer the ghee to a small dish and microwave for 10-20 seconds until fully softened.
- Spoon about 1 tablespoon of melted ghee into 6 half globe molds, using a pastry brush, your finger, or the back of a spoon to coat the entire area all the way up to the very edges of the half circle. Set the mold in the freezer for about 10 minutes to chill it and firm the half globes. Set a plate in the freezer as well to chill it.
- Remove the hardened shells from the molds and set them on the chilled plate. Spoon a bit of collagen and cinnamon (if using) into half of the molds.
- Melt the coconut oil in a shallow dish in the microwave, just until it's melted. One at a time, take the unfilled half shells and dip the wide side gently in the melted coconut oil. Place it facedown on top of a filled half shell, then rub your fingers around the entire sealed area to close up the edges. Your fingers will get a little buttery, so just keep a towel nearby to wipe your hands after each one. Set the sealed ball in a muffin cup liner or back on the plate, and put it back in the freezer for at least 5-10 minutes.
- Mix the cocoa powder into the remaining melted coconut oil until smooth. Drizzle about 1/2-1 teaspoon of the mixture over each the ghee balls, then sprinkle it with the pink sea salt. Set back in the freezer until you're ready to serve.
- Fill a large coffee mug with 1 cup of freshly brewed, hot coffee, not more than 2/3 of the way to the top of the mug. Add one of the bombs, then wait until it melts enough so that it bursts. You can use a spoon to stir it completely use a milk frother to blend and serve.
Video
Notes
Nutrition
Leave a Reply