The NEW WAY I’m Making Keto Coffee (and I’m obsessed) 

Just tried this. It works great. The taste will take some getting used to as I wean myself from the taste of sugar. I just started my fast today and wanted my coffee so bad.

Very cool, thanks.

Best method!

Geeze dude- to think I could've possible gone the rest of my life without ever thinking to do this?!! Makes me cringe a little hahaha. Thanks dude🖐

Great idea, I'll try it.☕️

ohhh that sounds like Fall in a cup 😋

Yes ! I use almond milk , makes a great froth ☕️👍🏽👍🏽

@@Imom4Him Forgive me if this is ignorant on my part but I'm new to all of this! Isn't the point of butter, or in this case hand making it and not quite going all the way to butter, something to do with the type of fat being used and helping regulate and/or be sure to get the right amount of good fat into your system, especially if the meat and other proteins on the menu are Lean, and is it a type of protein and/or fat that almond milk can replace and still achieve the same and/or wanted results? The only thing I have really heard is to use butter to insure the right kind and amount of that kind of fat was on the menu, basically if not, it could sabotage your results and/or possibly cause health issues for an individual becoming too low in certain types of fat, especially if one is trying to eliminate as much meat products as they can or going so lean on your meat you are eating that one becomes low in that particular type of fat?

@@AutumnBates01:31+01:32+01:33 what oven is that

Enjoy! :)

That weird texture is actually the cream going from just whipped cream to the beginning stages of becoming butter, so it's actually little pieces of butter in your cream. Not a big deal at all because, it is all the same they just exist in different states or in between the two.

You're welcome, Lisa!! Enjoy!

Spiritual coffee time 😂

Smart! Can I use any blender & can it be stored for few days in fridge?

Most extracts should work as long as it doesn't contain sugar!

You're very welcome! Enjoy!

ohhh wow that sounds great!

Options are good! I like to switch it up

Thank you so much!

You’re welcome, Autumn!

it IS!!😋

Lemme try this rn! lol

You're very welcome! Enjoy!

Wait ✋️ !!! What ??? How is this not breaking your fast? Where. Have. I've. Been 🥺 🙏 Please please please explain

@@blancaleon3679 Since it doesn't contain carbs and won't raise your blood sugar or insulin levels, you will stay in a "fasting" state. Some say you can only be fasting if you're having water and NOTHING ELSE (get ready to feel terrible lol) and some say even drinking water is not fasting (they are the crazies). I am Team Keto Coffee all the way. ☕

@@rinamorgan8795 . . . Thanks for the information. No water !!! That is insane 😳. Yes, I 🤚 team keto coffee ☕️ ALL. THE. WAY 😉

so glad you loved it!

You’re welcome 😊

Cheers!

Enjoy!

Yes Camille! It’s been so long since I’ve whipped coconut cream! Need to try this over the holiday weekend! ☕️

Very cool - do you whip the coconut cream?

@@AutumnBates I just put a can of coconut cream in my blender on blend it on high for a few seconds until completely combined and smooth, then put in fridge do it to thicken…. Keeps for a few days in the fridge. I also use the coconut cream as a sugar free dessert by adding cocoa powder or almond butter, or both! It’s seriously so good!!

@@camillewalker , I was thinking what nondairy cream would work in place of. I will try this over the weekend w/ coconut cream & MCT oil. Gotta add a dash of cinnamon.

Are those the stainless steel ones that require the nitrous oxide? If so are they hard to use?

Oh very cool, I haven't tested out a whipped cream dispenser. Do you just put the heavy cream straight in and it whips it for you when you spray it?

@@InvitationtoAmy yes that’s the one, not hard to use at all 😊

@@AutumnBates you have to use a nitrous oxide charger, wonder if that’s healthy 😳? It’s very easy to use, I got mine on Amazon 🙂

I'm not sure this doesn't break a fast. I wouldn't drink it during my fasting time.

Interesting

This will be a long-winded (and somehow still simplified) explanation for why cholesterol *usually* doesn’t need as much negative attention as it gets. Cholesterol is not really a concern for healthy people. Cholesterol being “bad” has been debunked. However, you should limit cholesterol intake if you have high blood pressure or other conditions affecting your heart health. When someone has high blood pressure, blood blasting through their veins at a higher velocity hits “forks” in blood vessels (where vessels split and go in different directions) with greater force than normal. This high pressure blasting at vessel forks causes small tears and abrasions in the vessel walls. They are repaired as clotting factors and other debris in our blood stick to the wounds and repair them by making small clots, like scabs on our skin. Cholesterol is a “sticky” molecule, that gets caught in these tiny clots, making the clots bigger. As the clots increase in size, the vessel experiences narrowing (and an increased velocity of blood through the smaller opening). Eventually the clot cannot withstand the high blood pressure, causing the clot to break off and potentially get lodged in smaller vessels in the heart, lungs, brain, or extremities. This can result in a complete blockage, and subsequent heart attack, stroke, DVT, etc. People with blood pressure that falls within a healthy range (generally below 120/80) are significantly less likely to experience those abrasions and small tears in their vessels, because the elastic vessel walls are designed to sustain that lower level of pressure. Therefore, the cholesterol has nothing to get stuck on and instead circulates through the blood to be used by our cells (cholesterol has many really good functions in our body). People with normal blood pressure can eat amounts of cholesterol previously thought to be unhealthy, without repercussion. CRP (C-Reactive Protein) and blood pressure are often used instead of cholesterol as better indicators of circulatory system health. CRP is a protein that indicates inflammation, which can give us hints of potential damage in our blood vessels. I hope this helped and wasn’t too confusing! If you have personal questions, as always ask your doc for information tailored to your needs.

@@wk187 High blood pressure risks begin to increase above 110/70 and this is the measured blood pressure of the elderly (same as teenagers) of some native peoples that eat a traditional human diet. Since nearly everyone dies of versions of vascular diseases related to ischemia & hypoxia, it may be prudent to err on the side of caution with regard to one's blood viscosity and blood pressure. Dr. Gregory Sloop shares some interesting information regarding blood viscosity in a webinar that overlaps with your explanation.

@@wk187his was such a great explanation! Thanks for sharing. Amazing what info you can pick up by reading all the comments! 😃😅 And here I thought I was only going to learn about a different way to make coffee. ☺️

@@stephanieilluzzi7355 I appreciate hearing that it was informative, thank you for sharing! (:

ohh that's smart as well!

hahah I know!! Gone are the days of boiling water on the stovetop!

I'll have to test some ideas out!😉