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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


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


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.


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.



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