Keto Yogurt Recipe
This Keto Yogurt is creamy, thick, and deliciously low-carb. With heavy cream as the base and Greek yogurt as a starter, you’ll get a perfect treat for breakfast, snacks, or even dessert.
Equipment
- Small Pot
- Thermometer
- Mixing Spoon
- Container with Lid
Ingredients
- 2 cups heavy cream
- 2 tbsp plain Greek yogurt (unsweetened)
- 1 tsp vanilla extract (optional)
- Sweetener to taste (e.g., stevia, monk fruit)
Instructions
- In a small pot, heat the heavy cream over low heat until it reaches 180°F (about the temperature of hot tea). This eliminates unwanted bacteria. Stir occasionally but don’t boil.
- Remove from heat and let the cream cool down to about 110°F, or just warm to the touch.
- Mix in the two tablespoons of Greek yogurt until smooth. The live cultures in the yogurt will help turn the cream into yogurt.
- Pour the mixture into a clean container, cover it loosely, and place it in a warm spot (like an oven with the light on) for 8-12 hours. The longer it sits, the tangier the yogurt will become.
- Once thickened, refrigerate for a few hours to allow it to fully set. Add vanilla extract and your preferred sweetener, stirring until combined.
- Enjoy plain or with keto-friendly toppings like nuts, seeds, or fresh berries.