Beautiful spreadable butter is a coveted item for Bulletproof households and here is how you can make Bulletproof MCT butter that is smooth and creamy straight from the refrigerator.
The trick is to mix it with two other nutrient-dense fats — MCT oil and coconut oil.
This “MCT butter” is soooo spreadable you won’t believe it’s butter!
What is Bulletproof MCT butter
I wanted spreadable butter from the fridge so I mixed in MCT oil and coconut oil. You can use refined coconut oil if you want to avoid the coconut flavor.
For those who are used to MCT oil, you will be okay with this high ratio of MCT oil:
- 60% MCT oil
- 30% Butter
- 10% Coconut oil
For those who need/want less MCT oil, go with a lower ratio: 40/30/30. This version will be spreadable from the counter even in the cold winter months.
Spread the Bulletproof MCT butter on:
- steaks and fish
- smoked salmon
Add mustard and or fresh herbs to amp up the flavor!
Bulletproof MCT butter
- Measuring spoons
- Hand blender (immersion wand) or food processor
For 1/2 cup:
- 6 tbsp MCT oil
- 3 tbsp butter (salted or unsalted)
- 1 tbsp coconut oil
- 1 pinch salt (or to taste, optional)
- 1 tsp mustard, chopped capers and or olives (optional)
- 1 tbsp chopped fresh herb (optional)
For 3 cups:
- 16 oz MCT oil (2 cups)
- 8 oz butter (1 cup)
- 1/3 cup coconut oil (2.6 oz)
- 1-2 tbsp mustard, chopped capers and or olives (optional)
- 1 bunch fresh herb (optional; use a food processer)
- 1/2 tsp salt (or to taste, optional)
- Bring the butter to room temp and warm up the coconut oil until softened.
- Blend all ingredients well with a hand blender (immersion wand) or food processer.
- Store in an airtight container.
- BUTTER: measure what you need and let it come to room temp. Do not heat the butter because it’ll separate, and you don’t want that.
- COCONUT OIL: measure what you need into A) a heat-proof dish and put in a warm oven for a few minutes just until it is soft; or B) put it in a small pan on the stovetop for a few minutes just until it is soft. Avoid getting it warm or hot because that will cause the butter to separate when the two are mixed together.