Prepare butter in advance. Mix Splenda, Cinnamon, Ground Cloves, Ground Ginger and Ground Nutmeg into the butter. Stir thoroughly until all ingredients are mixed throughout the butter. Butter will turn a light brown. Refrigerate until butter blend solidifies again (about 30 min). This can be kept in covered container in fridge to be used as needed. Lasts about 2 weeks.
In a blender, add coffee, coconut oil (or MCT oil), unflavoured gelatin, and 2 teaspoons of the butter blend. Mix until frothy. Pour into cups and top with heavy whipping cream. Optionally, add 1 ounce of dark rum per cup before adding heaving whipping cream.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 503 (67%)|
|Amt Per Serving||% DV|
|Total Fat 55.9g||75 %|
|Saturated Fat 36.9g||185 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 132.3mg||41 %|
|Sodium 335.6mg||12 %|
|Potassium 148.7mg||4 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 51.2g|
|Protein 1g||1 %|
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Calories per serving: 751
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