I'm referring to your preferred net carb-free sweetener. My first choice of sweetener is granulated allulose because it is the most similar in taste and behavior to sugar. But allulose isn't available everywhere. Other granulated options are erythritol, an erythritol blend, or xylitol. Pure low-bulk/highly-concentrated options are pure monk fruit or pure stevia. For these, you will have to look at your packaging and adjust the quantity needed for the recipe. For simplicity, you can assume that the amount of allulose I've listed is equivalent to sugar. Sucralose or another artificial sweetener is also an option.

When available, I typically use NCCDB data in Cronometer to calculate calories and macros. There are a few items that I choose to use label or custom data for instead, despite the availability of NCCDB data. This is usually because I've found that the label data differs substantially and consistently for these foods. In this recipe, I have used label/custom data for the chia seeds (Bob's Red Mill). Teabags should not make any significant calorie or macro contribution and are not included in the calculation. Be aware that both NCCDB and label data change over time and so what I've given here may have changed since the recipe was first published.

Counting calories and macros can negatively affect mental health by being time-consuming and by creating an obsession with inconsequential levels of detail. In an effort to mitigate this, numbers are rounded. In most cases, numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.