Homemade Keto Yogurt: The Best Low Carb Breakfast Treat
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Calling all breakfast people!! (Well, snack and dessert people too!). I can’t even begin to tell you how much I miss parfaits. If I wake up with a bowl of yogurt and a handful of fresh fruit and granola, I know it’s going to be a good day.
We have had our yogurt maker for several months now, and the other morning I woke up and said to myself, “Ok…let’s do this!” I don’t know why I expected making our own yogurt to be such a complicated, tedious process, but if you’ve already watched the video, then you now know that it’s not! I am so surprised at how easy this recipe was and I love how versatile yogurt is. We plan to use our yogurt in homemade dressings, a substitute for sour cream, dips…the list goes on.
Do yourself a favor and try this recipe—you won’t regret it! We are going to link our yogurt maker below and you can also find your yogurt starter there as well!
Find our yogurt maker on Amazon! By buying from our specific link, we make a small commission and you are helping support our channel! Thank you so much!
42 ounces Heavy Cream (you could also use coconut milk-I tried 3/4 heavy cream and 1/4 coconut milk)
Yogurt Starter Packet
Pour the heavy cream into a med-large pot (you could also put the cream in a microwave safe bowl and heat on high for about 10 minutes—the temperature needs to reach 180 F). I brought the cream to a boil, where a nice foam had just developed on the top. If you are doing it this way, be cautious because the cream can go from a pretty white foam to a burnt overflowing mess quite quickly). Remove the cream from the heat and let cool until it reaches about 115 F (I used the finger test and when the cream was no longer so hot that I scorched myself and yanked my finger away, I knew it was ready to go!
Remove the “film” layer that forms over the top.
Take about 1 cup of the heavy cream and put it in a separate bowl, then whisk in yogurt starter. You could also add two Tbsp of already made yogurt. Add this back to the heavy cream and whisk it in thoroughly.
Pour yogurt into your jars and transfer to yogurt maker. Wait ten hours. DIG IN!!!
**i found recipes where you can also do it in the oven if you don’t have a yogurt maker, we may try it this way just for experimental purposes!**