There is a popular drink called bulletproof coffee that many people consume when they adopt the ketogenic lifestyle. It might shock you to find out that I am not a fan of bulletproof coffee for those who are trying to lose weight. I often write about liquid calories and how they don’t trigger the proper hormones that signal satiation and fullness. Chewing our calories helps signal to the brain that we have eaten, so satiety kicks in. In addition, drinking bulletproof coffee takes you out of fasting, and fasting is what helps accelerate weight loss. This is my “chewable” version of bulletproof coffee, designed for those of you who are trying to lose weight. But I don’t mind bulletproof coffee for those who are not trying to lose weight.
Ingredients
Layer 1
- 2 cups full-fat coconut milk, divided
- 1 tablespoon grass-fed powdered gelatin
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- Seeds scraped from 1 vanilla bean (about 6 inches long), split lengthwise, or 1 teaspoon vanilla extract
Layer 2
- 1½ teaspoons grass-fed powdered gelatin
- ½ cup unsweetened, unflavored cashew milk, homemade or store-bought, or water
- 1 cup decaf espresso (or strong-brewed coffee if not caffeine-sensitive)
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 2 teaspoons unsweetened cocoa powder
- 0.12 teaspoon fine sea salt
How to Make It
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To Make the First Layer
- Pour ½ cup of the coconut milk into a medium bowl. Sprinkle the 1 tablespoon of gelatin over the milk and let it soften while you prepare the rest of the ingredients.
- Heat the remaining 1½ cups of coconut milk in a saucepan over medium heat for a few minutes, until hot. Alternatively, heat the milk in a microwave-safe container in the microwave for a minute.
- Whisk the sweetener into the cool coconut milk–gelatin mixture until well combined. Pour the hot coconut milk into the gelatin mixture while stirring constantly. Add the vanilla and stir to blend.
- Pour the custard into four 4-ounce serving cups. Place in the refrigerator to chill for 1 hour, or until the custard is set and is no longer jiggly. (Note: To make the panna cotta layers angled, as shown in the photo, prop up the cups at an angle with a dishtowel.) To Make the Second Layer
- After the first layer has set, sprinkle the 1½ teaspoons of gelatin over the cashew milk.
- Heat the espresso in a saucepan over medium heat. Whisk in the cashew milk mixture. Add the ¼ cup sweetener, cocoa powder, and salt and stir until well combined.
- Pour the mocha mixture evenly over the vanilla layer in the four cups (making sure that the bottom layer has set up enough first). Place in the refrigerator for 1 hour, or until the custard is set. This is best served at room temperature but can be served cold. Store extras in the refrigerator, covered tightly, for up to 4 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 210 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Trans Fat 0.0 g |
carbohydrates 3 g 2% |
Dietary Fiber 0.5 g 1% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |