Supercharge Your Fast with
Keto Coach Magda's
Café Supercargado
Keto Coach Magda is a Certified Nutrition Coach and elite personal trainer, with a following of over half million people on social media. She is the founder of CVKP, a weight loss protocol based on a low carb diet and intermittent fasting.
It's based on a 16:8 fast, broken with a supercharged coffee, or “Café Supercargado”, enhanced with MCTs and Exogenous Ketones to turn the body into a fat-burning machine.
We've teamed up with Keto Coach Magda to teach us how to make 3 versions of her famous Café Supercargado, PLUS offer you 30% off the Perfect Keto products she uses in every recipe.
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What is Café Supercargado & why should I make it?
When you wake up and immediately consume a keto breakfast, the body will begin burning that food as fuel, rather than burning body fat.
The Café Supercargado gives the body enough energy to get going, without switching over its fuel source.
It's a simple recipe consisting of coffee (or tea), MCTs and Exogenous Ketones at its core. The combination of MCTs and Exogenous Ketone Base in this recipe is specifically developed to support maximum ketone production to help you stay in ketosis, maintain energy levels, curb appetite, and help your body burn its own fat as fuel.
“The Exogenous Ketone Base delivers ketones directly into your bloodstream, while MCT Oil stimulates your body to produce ketones naturally. It's a delicious, daily treat that myself and my clients swear by!”
Cafe Supercargado 3 ways
Ingredients
- Fresh brewed coffee of choice
- Perfect Keto MCT Oil Powder (flavor of choice)
- Perfect Keto Exogenous Ketone Base (flavor of choice)
- SuperFat Nut Butter (optional)
- Any low-carb dairy or alternative milk with no added sugar (ex: heavy cream, almond or coconut milk, coconut cream) (optional)
- Sugar-free whipped cream
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Hot Café Supercargado Latte
A hot Café Supercargado is my favorite way to break my fast.
To make, combine freshly-brewed coffee with MCT Oil Powder and Base in the flavor of your choice. I prefer chocolate, or unflavored.
Depending on your taste preferences, you can add between a half scoop to a full scoop of each. If you like sweet, add more. If you're not a sweets person, add less. Mix well.
Add the low-carb dairy or alternative milk of your choice to a milk frother and froth for 30 seconds to create a foamy-frothy latte consistency. Pour the frothed milk into the coffee mixture.
For an extra special Supercargado Latte, add sugar-free heavy whipped cream and drizzle with SuperFat Nut Butter.
Café Supercargado Frappuccino
For mornings when you prefer a cold treat, I love turning my Café Supercargado into a frappuccino. Instead of fresh brewed coffee, I substitute my favorite no sugar added cold brew for this recipe.
Put all ingredients (cold brew, MCT Oil Powder, Base, dairy or dairy alternative) into a blender with lots of ice. Blend for 60 seconds.
Optional: Top with sugar-free heavy whipped cream and drizzle with SuperFat Nut Butter of your choice.
Iced Café Supercargado
Who doesn't love a classic iced coffee on the rocks?
For this recipe, I make my favorite espresso, add in my desired amount of MCT Oil Powder and Base, mix well, and then pour the mixture into an ice cube tray to make frozen espresso cubes. I use these in place of regular ice in my coffee.
To make, simply add your frozen espresso cubes to a glass with ½ cup of your favorite low-carb dairy or dairy alternative. I prefer coconut or almond milk. Then fill the rest of your cup with cold brew and enjoy!