Think rich and creamy, but keto-style! With a base of heavy cream and a little help from Greek yogurt as a starter, you’ll get a delicious treat that’s perfect for breakfast, a snack, or even as a dessert.
Ingredients
- 2 cups heavy cream (or mix with a little almond milk for a lighter texture)
- 2 tablespoons plain Greek yogurt (make sure it’s unsweetened – this has the cultures that make yogurt)
- 1 teaspoon vanilla extract (optional, for a hint of vanilla flavor)
- Sweetener to taste (try stevia, monk fruit, or your favorite low-carb sweetener)
Instructions
- Warm the Cream
Pour the heavy cream into a small pot and warm it over low heat until it reaches around 180°F (about the temperature of hot tea). This kills off anything that might mess with the yogurt. Stir occasionally, but no need to let it boil! - Let It Cool a Bit
Take the pot off the heat and let the cream cool down to about 110°F, or just warm to the touch. This is the sweet spot for mixing in your yogurt starter. - Mix in Greek Yogurt
Add those two tablespoons of Greek yogurt and stir until it’s nice and smooth. These live cultures are what’ll turn the cream into delicious yogurt. - Let It Do Its Thing
Pour the mixture into a clean container and cover loosely. Find a warm spot for it to sit for 8-12 hours (a cozy oven with the light on works well). The longer it sits, the tangier it’ll get! - Chill It Out
Once it’s thickened up, pop it in the fridge for a few hours. After it’s cold, add your vanilla and sweetener, stir, and you’re all set! - Enjoy!
Scoop it up plain or add toppings like nuts, seeds, or fresh berries to keep it keto. You’ll love this thick, rich yogurt with all the flavor and none of the carbs.
Nutrition (per 1/2 cup):
- Calories: 210
- Fat: 20g
- Net Carbs: 3g
- Protein: 3g
This keto yogurt is creamy, super easy, and a great go-to snack. Whether you’re topping it with a few berries or just diving in with a spoon, it’s the perfect low-carb treat!
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