Bulletproof Coffee Bombs
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This coffee bombs recipe is so much fun! It’s everything you love about your daily bulletproof coffee, made into a fun bomb that melts away when added to your hot coffee.
When I learned about the hot cocoa bomb trend on social media, I knew I wanted to have some fun making it a bit more wholesome. So I came up with bulletproof coffee bombs! It’s nothing too complicated, just a new and fun way to enjoy your coffee.
These keto coffee bombs are made with grass fed ghee and filled with collagen, a pinch of cinnamon, and then topped with a cocoa powder, coconut oil drizzle and Himalayan pink sea salt. The result is a creamy coffee drink that will hit the favorites list of any coffee lover!
Think of these 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!
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 breakfast replacement, but I have it as the fat element of a complete meal.
Why You’ll Love this Recipe
This keto coffee recipe is a great way to make your morning boost of energy better for you:
These are wonderful for meal prep. If you’re looking for ways to make your morning easier, then make a batch of bulletproof coffee bombs and toss one into your morning cup of joe!
If you’re a fan of black coffee and creamy drinks, you can have the best of both worlds. These coffee bombs do a great job at making your coffee creamy, buttery, and oh so satisfying, but not sweet at all.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- 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. It should be very soft and spreadable, but not a liquid.
- You will 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.
- Your fingers will get a little buttery as your build the keto coffee bombs, so just keep a towel nearby to wipe your hands after each one.
Ingredient Notes and Substitutions
I prefer to use unflavored collagen peptides, but any kind of collagen that you enjoy would work great!
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.
To make Vegan friendly bulletproof coffee, do not use ghee. Instead, substitute coconut oil. Do not use collagen powder and substitute any vegan protein powder.
You can add other spices, like pumpkin spice, dried nutmeg, and dried allspice to flavor the coffee drink even more!
How to Make Coffee Bombs
Follow these step-by-step instructions to make a batch of coffee bombs! These are now a part of my daily routine because there’s no more coffee jitters. They’re so tasty and just so easy to make:
Using a pastry brush, your finger, or the back of a spoon, spread about 1 tablespoon of melted ghee into each half globe. Coat the entire area all the way up to the very edges of the half circle.
Then, 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!
Remove the shells from the mold and set them on the chilled plate, then spoon a bit of collagen and cinnamon into three of the molds.
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.
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. 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.
How to Use Bulletproof Coffee Bombs
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.
Refrigerating and Freezing
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!
Serving Suggestions
Now that you’ve got the easy button on the coffee bombs recipe, what will you pair with it? Some keto waffles and crispy turkey bacon would be tasty. This vegetable breakfast casserole is a favorite meal of mine too.
If you need something on the go, then make some egg muffins or overnight oats! I love having an afternoon cup of coffee with a fresh blueberry protein muffin, too.
FAQs
This fat-rich coffee is known to help improve energy levels, help maintain steady blood sugar levels, improve mental focus, and keep you full for longer periods of time. There are many other health and nutritional benefits too!
While bulletproof coffee is not healthy for everyone, and should always be consumed in moderation, it does have a lot of different health benefits!
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Bulletproof Coffee Bombs
Equipment
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
- 6 cups freshly brewed coffee (1 cup per ghee bomb)
Video
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.
