BEST LOW CARB KETO YOGURT

BEST LOW-CARB KETO YOGURT
Is yogurt keto? How many carbs does yogurt actually have? Here’s everything you need to know — plus a rich, creamy, and incredibly easy low-carb keto yogurt recipe with just 2g net carbs!

Sometimes your yogurt may turn out a bit watery, and here’s why:

• Separation:
  Occasionally, yogurt can separate, leaving liquid on top. This recipe is naturally thick, so separation is less likely — but if it does happen, simply strain the yogurt or blend it back together.
• Not fermented long enough:
  The mixture will be liquid when you start. As it ferments, it thickens. If your yogurt is still too thin, just let it ferment a bit longer until it reaches the perfect creamy consistency.

BEST LOW CARB KETO YOGURT

Homemade Keto Yogurt (Thick, Creamy & Low-Carb)

A rich, creamy, probiotic-packed keto yogurt made from homemade almond milk, heavy cream, and gut-healthy probiotics. Perfect for breakfasts or snacks with your favorite low-carb toppings.

Servings

Makes: 2 jars (16 oz each)
Serving Size: ~½ cup
Calories per serving: 236

Ingredients

For the Keto Yogurt

• 1/4 cup Almonds
  Used to make fresh almond milk. Do not substitute with store-bought almond milk due to preservatives.
• 2 cups Water
  For blending with almonds.
• 2 cups Heavy Cream
  Adds richness and helps the yogurt thicken naturally.
• 1/2 tbsp Gelatin Powder
  Necessary for texture—helps the yogurt set firmly.
• 1/4 tsp Liquid Sunflower Lecithin (optional)
  Improves texture and prevents separation.
• 2 Probiotic Capsules
  Choose a high-quality, multi-strain probiotic.

For Toppings (Optional)

• Eaton Hemp Hearts
• Sliced Almonds
• Coconut Chips
• Fresh Berries (raspberries, blueberries, strawberries)
• Sugar-Free Jam

Ingredient Notes

Almonds

Use raw, unsalted almonds. Blanching and peeling is optional but makes smoother almond milk.

Heavy Cream

Avoid ultra-pasteurized cream if possible; regular pasteurized cream ferments better.

Gelatin

Grass-fed gelatin gives the best thick, creamy texture.

Probiotics

Use capsules containing Lactobacillus and Bifidobacterium strains. Avoid gummies or flavored probiotics.

Lecithin

Optional but recommended if you want ultra-smooth yogurt with no separation.

Instructions

1. Sterilize Your Jars

Wash two 16-oz glass jars in the dishwasher or with hot, soapy water. Dry completely and set aside.

2. Make Fresh Almond Milk

Blend:

• 1/4 cup almonds
• 2 cups water

Strain using a nut milk bag or fine mesh cloth.
Do NOT use store-bought almond milk — preservatives prevent fermentation.

3. Heat the Almond Milk & Cream

In a medium saucepan, combine the fresh almond milk and heavy cream.
Heat on medium-low for 5–7 minutes, stirring occasionally.

Stop heating when tiny bubbles form around the edges.
Do NOT let it boil.

4. Add the Gelatin

Sprinkle (don’t dump) the gelatin over the surface of the warm mixture.
Whisk until fully dissolved.

5. Add Sunflower Lecithin (optional)

Sprinkle it in and whisk until dissolved.

6. Cool the Mixture

Pour the warm yogurt base into the sterilized jars.
Let them rest at room temperature for 20 minutes.

Temperature target:

• Below 110°F
• Above 100°F

Hotter than 110°F will kill the probiotic bacteria.

7. Add Probiotics

Open 1 probiotic capsule per jar and stir the powder into each jar.

Seal jars with their lids.

8. Incubate the Yogurt

Turn on only the oven light (not the oven).
Place jars on a sheet pan and place them inside the oven.

Let incubate 12–24 hours, depending on how sour you prefer your yogurt.

9. Chill & Serve

Refrigerate until completely cold.

Stir well — the yogurt will thicken as it cools.

Add toppings and enjoy!

Tips for Perfect Keto Yogurt

⭐ Temperature is critical.

Never add probiotics to hot mixture—must be under 110°F.

⭐ Don’t skip homemade almond milk.

Store-bought versions will NOT ferment.

⭐ Longer fermentation = more tangy flavor.

For mild yogurt: ferment 12 hours
For sour yogurt: ferment up to 24 hours

⭐ Use clean tools only.

Any contamination can affect fermentation.

⭐ Thicker yogurt tips:

• Add an extra ½–1 tsp gelatin
• Let it ferment the full 24 hours
• Stir well after chilling

FAQs

1. Can I use coconut milk instead of almond milk?

Yes! Homemade coconut milk works well.
Avoid canned coconut milk with stabilizers.

2. Why won’t store-bought almond milk work?

Preservatives such as potassium sorbate prevent fermentation.

3. Can I use yogurt instead of probiotic capsules?

You can, but probiotics in capsules ferment more consistently for this keto recipe.

4. My yogurt separated. What happened?

This can happen if:

• the jars weren’t sterilized
• the mixture overheated
• lecithin wasn’t used

Just stir well — it’s still safe to eat.

5. How long does homemade keto yogurt last?

Up to 7 days refrigerated in sealed jars.

6. Can I make it thicker?

Yes! Add:

• More gelatin
• A teaspoon of chia seeds before chilling
• 1 tbsp cream cheese (after fermentation)

7. Is it safe to ferment in an Instant Pot?

Yes — if your model has a yogurt function. Keep at 105°F–110°F.