I love chai. But of course the chai recipe that I like and used to drink is full of sugar, which means on keto I can’t make it. However, I decided to try to adapt this old carby recipe into something similar but low carb! Since the actual tea part of the recipe is any plain black tea and perfectly keto-friendly, I only needed to alter the sweet, creamy spice mix that gets mixed into the tea.

So, here’s the original recipe:

1 teaspoon cardamom

1 teaspoon ginger

½ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

1 14-ounce can condensed mild (sweetened or unsweetened)

From: http://www.splendidtable.org/recipes/bill-waddingtons-real-chai

The important part of chai is the spices, of course, and fortunately that can stay the same. Since I would be substituting artificial sweetener and fats for the condensed milk, I decided this would make a great fat bomb as well, so this will be a dual-purpose recipe: one that can be enjoyed as a straight-up chai flavored fat bomb or put into some hot black tea (preferably an assam), for what is essentially a bulletproof chai.

The recipe:

1 cup coconut oil

1 cup half and half or heavy cream

4 ounces cream cheese (if you want a sort of cheesecakey effect) OR ½ cup butter (probably better for the bulletproof application)

2 tsp. cardamom

2 tsp. ginger

1 tsp. cloves

1 tsp. nutmeg

10 drops EZ-sweetz

1 tsp. vanilla extract (optional)

This ended up yielding 15 small discs, but it will vary wildly depending on the mold you’re using.

The process:

Measure coconut oil and other fatty ingredients into pot.

Melt on medium-low heat, stirring to ensure the cream doesn’t burn.

Once oil is mostly melted, add other ingredients.

Whisk until smooth. This may take a while if you’re using cream cheese, as oil and cream cheese don’t like to mix.

Taste before pouring into molds. If you’re planning on bulletproof chai, you might want to increase the spices and sweetener.

Put in freezer until solid, remove from molds. Store in freezer or very cold fridge until ready for consumption.

I used one of the 15 pieces in what was about 12 oz. of black assam, and found it wasn’t enough, so I’ll probably be using two from now on and increasing sweetener and spicing in the next attempt.

Nutritional info from MFP:

Per 1/15 batch: 178 calories, 1 g carbs, 19 g fat, 1 g protein, 29 g sodium

Entire batch: 2,669 calories, 20 g carbs, 292 g fat, 16 g protein, 438 g sodium, 1 g sugar

I hope you all find this helpful!