Fat Burner Espresso

⏲ ~15 min total · prep 10 · cook 5 · 1 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 2 oz hot espresso (2 shots, or 1/2 cup strongly brewed coffee)
• 1 tbsp MCT oil (or unrefined coconut oil, melted)
• 1 tbsp grass-fed butter, softened
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 pinch fine salt
• 1 tsp powdered erythritol or allulose (optional)

Instructions

1. Pull the espresso shots and let them sit while you prep — you want them freshly made, not cooled.
2. Swish hot tap water in a blender jar for 30 seconds, then dump it out, so the hot coffee doesn't shock-cool against cold glass.
3. Add the espresso, MCT oil, butter, cinnamon, vanilla, salt, and sweetener (if using) to the warmed jar.
4. Blend on high for 20-30 seconds, until the drink turns uniform tan with a thick foam layer on top, like a latte.
5. Pour immediately into a pre-warmed 8-ounce mug so the foam floats rather than breaking.
6. Drink within 10 minutes — the fats separate and the texture turns oily if it sits.

Why this recipe works

• Two fresh shots The espresso goes into the blender hot from the machine, never cooled. Heat is what keeps the fats in suspension.
• A warmed jar Thirty seconds of hot tap water in the blender jar stops the espresso from shock-cooling against cold glass. Cold glass means broken foam.
• A 20 to 30 second blend High speed turns the mixture uniform tan with a thick foam layer, latte style. Under-blended, the MCT oil rides in streaks on top.

Tips for making this recipe well

No MCT, no problem

A tablespoon of unrefined coconut oil, melted, does the same job. Solid coconut oil blends in unevenly, so melt it first.

Sweeten or skip

The teaspoon of powdered erythritol or allulose is optional. Cinnamon and vanilla carry the flavor either way.

Pour into a warm mug

Pre-warmed ceramic keeps the foam floating. A cold mug breaks it on contact.

Ten minute window

Drink it within 10 minutes of blending. The fats separate as it sits, and the texture turns oily.

Serving suggestions

Small, hot, and fast: 2 oz of espresso, about 10 minutes, 2 g net carbs. We drink it ahead of a late first meal, while the foam holds and the mug is almost too hot to hold. The 8-ounce mug is as much vessel as this needs. Cinnamon reads strongest while the foam lasts, so start at the top and work down rather than stirring it flat.

Storage and meal prep

Nothing here stores. The drink separates within 10 minutes, which is why the recipe ends on a clock, and reheating breaks the foam for good. The make-ahead move is the dry blend: cinnamon, salt, and powdered sweetener measured into a small pantry jar, one scoop per mug. Vanilla and the fats stay next to the blender. Two minutes of fresh work beats any container in the fridge.

Variations worth trying

• Decaf version Run it on decaf shots and everything else stays the same. The fats and foam behave identically; only the caffeine changes.
• Mocha direction Whisk 1 tsp of cocoa powder into the hot espresso before blending. It dissolves in the heat and turns the foam a deeper tan.
• Cardamom swap Replace the cinnamon with 1/8 tsp of ground cardamom. It reads warmer and slightly floral against the butter.

Frequently asked questions

Can I make this decaf?

Yes, and nothing else changes. The fats and foam behave the same over decaf shots; the caffeine is the only difference.

Why warm the blender jar?

Thirty seconds of hot tap water stops the espresso from shock-cooling against cold glass. Cool coffee blends into streaks instead of foam.

MCT oil or coconut oil?

Either, at the same tablespoon. MCT tastes neutral; unrefined coconut oil brings a light coconut note and needs melting first.

Can I skip the sweetener?

Yes, it is listed as optional. Cinnamon, vanilla, and salt carry the flavor without it.

Why does it need drinking fast?

Within 10 minutes; the fats separate as it sits and the texture turns oily. The foam layer is the sign it is still right.

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