Keto Bulletproof Chai

I love me a warming cup or two of chai every day. I am not someone who just drinks tea, I guzzle it. To me, the sweet, spicy chai is liquid gold.

When I started reading about going keto, I was bracing myself for the possibility of not having chai again. No milk, no sugar! Can you imagine my disappointment? Also, chai without milk isn’t much fun.

The keto way of eating has room for coffee (not the milky one, duh!), and it is called bulletproof coffee. Cute name for coffee, no? But seriously, Google tells me it was named so because it uses some ingredients to make the coffee that much more potent and that it was a key part of the Bulletproof Diet.

Now, if milky coffee is possible without the addition of sugary milk surely, this can be worked around for tea too?

After reading and researching ingredients for bulletproof coffee, I’ve made myself a not-so-complicated bulletproof chai. I am surprised how delicious it turned out.

It was creamier and heaps more delicious than regular chai.

There are many versions of the keto bulletproof chai but my take on it is simple yet yummy.

Serves: 1


  • Black tea loose leaf – 2 tspns
  • Water – 1 cup
  • Ginger – 1 small knob
  • Stevia drops – 3
  • Heavy Cream – 2 tblspn
  • Unsalted butter – 1 tblspn



  1. Peel the ginger and chop them roughly or crush in a mortar & pestle.
  2. Add ginger and water in a saucepan.
  3. Bring water to boil in a saucepan.
  4. Once it comes to a full boil, add the tea leaves and let it simmer for 3 minutes.
  5. Turn off the stove and strain the tea into a large mug.
  6. Add butter, stevia and cream.
  7. Using a milk frother or hand blender, blend the tea until frothy and all the ingredients are combined.
  8. Alternatively, you could do the same in a blender however be cautious of handling the hot liquid.
  9. Serve hot.


  1. You can make this vegan by replacing butter with coconut oil/MCT oil and the cream with coconut milk/cream.
  2. Add/omit/adjust ingredients to suit your taste.
  3. You can make masala chai by adding a combination of spices like cinnamon, cardamom, pepper corns and mint leaves.
  4. I have used powdered stevia in this chai before but I prefer liquid stevia better.

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