Joni Sare, cooking instructor

Make Your Own Bulletproof MCT butter

Ingredients MCT oil, butter, coconut oil

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! 

Hand blender in bowl making MCT 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: 

  • veggies
  • steaks and fish
  • smoked salmon
  • eggs
  • rice

Add mustard and or fresh herbs to amp up the flavor!

Bowl of spreadable butter on a knife.

Bulletproof MCT butter

Joni Sare
How to make Bulletproof MCT butter that is spreadable from the fridge.
Course Condiment

Equipment

  • Measuring spoons
  • Hand blender (immersion wand) or food processor
  • Container

Ingredients
  

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)

Instructions
 

  • 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.

Notes

In order for the 3 ingredients to blend easily, the butter should be room temp and the coconut oil needs to be softened:
  1. 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.
  2. 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.

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COUNTERTOP VERSION with less MCT oil:

For those of you who will be keeping the Bulletproof MCT butter on the counter, you have an option of reducing the MCT oil and using more butter and or coconut oil. I found that a 40/30/30 ratio works:
For a small batch, a little more than a 1/2 cup:
4 Tbls MCT oil
3 Tbls butter
3 Tbls coconut oil
For a large batch, 3 1/3 cup:
1 1/3 cup MCT oil (10 oz)
1 cup butter (8 oz)
1 cup coconut oil (8 oz)
Keyword Butter
Ingredients MCT oil, butter, coconut oil
Bowl with MCT oil, butter, coconut oil
Hand blender in bowl making MCT butter
Hand blender in bowl making MCT butter
Pouring MCT butter into a bowl.
Bowl of spreadable butter on a knife.

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