Make my keto yogurt recipe using 2 ingredients and have it turn out thick, creamy, and tangy every time. Only 2 grams of net carbs!
Need more keto breakfast recipes? Try my keto quiche, keto oatmeal, or keto donuts next.
I love starting my mornings with yogurt and granola, but finding suitable keto alternatives was tricky, so I started making them myself.
Making keto granola was easy, but making keto-friendly yogurt was somehow even easier. It’s creamy and tangy enough to convince you never to buy store-bought yogurt again!
Is yogurt keto?
Several kinds of yogurt on the market are suitable for a keto diet. Unfortunately, even if the yogurt is unsweetened and sugar-free, it can still contain significant carbs, as the lactose converts to sugar.
Table of Contents
Why I love this recipe
- Just 2 ingredients. All you need is coconut milk and probiotic pills, and voila! You have yogurt.
- No fancy kitchen gadgets needed. You only need a jar and cheesecloth (or a coffee filter) to cover it.
- Easy to customize. Not everyone is a fan of unflavored, plain yogurt. Luckily, this yogurt can be flavored with low-carb fruit and flavor extracts.
- It’s a healthy snack. Plain, low-carb yogurt is high-protein, sugar-free, and chock full of good bacteria for a healthy gut.
Ingredients needed
- Canned coconut milk. Use canned coconut milk with minimal additional ingredients. Don’t use low-fat or milk from a carton, as they won’t have the same consistency. Almond milk also won’t work here, though I’m working on it!
- Probiotic pills. You must use probiotic capsules, not pills. The capsules will be opened, and the powder will be mixed into the yogurt. Make sure the capsules don’t also contain prebiotics, or else the yogurt won’t turn out right.
How to make keto yogurt
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Shake the milk. Vigorously shake the can of coconut milk, then pour it into a glass bowl. Whisk until smooth.
Step 2- Add the probiotics. Open the capsules and pour them into the coconut milk. Stir until smooth, then transfer to a large glass jar. Cover with cheesecloth and seal with a rubber band.
Step 3- Store. Store the yogurt mixture at room temperature for 24 hours, up to 72 hours. Taste the yogurt. Leave it out for another 24 hours if it’s not tart enough. Then, refrigerate until chilled.
Arman’s recipe tips
- Check the date on the pills. If your yogurt isn’t firming up or developing a tangy taste, it could be because your probiotics are expired, so check the date before using them.
- Be patient. I’ve noticed the yogurt takes longer to ferment in colder weather, so if you’re making it during the winter, plan on needing an additional day or two.
- Prefer thicker yogurt? Strain it through a fine mesh strainer over a large bowl and refrigerate overnight. The liquid will seep out, leaving you with super thick and creamy yogurt.
- Make it sweeter. Add 1-2 drops of liquid stevia or keto maple syrup before refrigerating.
Variations
- Low-carb berries. Blueberries, raspberries, strawberries, and blackberries all have low net carbs. Use either fresh or frozen fruit.
- Jam. This may be my downfall, but I love adding a layer of keto jam on the bottom.
- Flavor extracts. Just a dash of lemon extract, coconut extract, or vanilla extract can add so much flavor with zero extra calories or carbs.
Storage instructions
To store: Store leftover coconut milk yogurt in an airtight container in the fridge for up to one week.
To freeze: Only freeze the yogurt if it has been put through a mesh strain. Store it in a freezer-safe container for up to six months.
Frequently asked questions
Unsweetened, full-fat Greek yogurt or low-fat Greek yogurt are suitable for low-carb diets. Making Greek yogurt omits most lactose, cutting down on the carbs.
I’ve found Fega Total, Chobani, Ratio, and Siggi’s are all great keto-friendly yogurts. Just make sure to seek out the sugar-free, whole milk yogurts with the fewest total carbs.
No, regular yogurt made with dairy needs to be made differently than coconut yogurt. For this recipe, only canned coconut milk will work.
More keto staples
-
Vigorously shake your coconut milk, before pouring it into a glass bowl. Whisk it very well, until smooth.
-
Open up your probiotic capsules and pour the contents into the coconut milk. Stir until smooth, before transferring to a glass jar or tube. Cover with a cheesecloth, using a rubber band to bind it.
-
Store the jar with the yogurt mixture in it at room temperature, or an area of your home which is warm. Keep it there for at least 24 hours, or up to 72 hours. Taste the yogurt and if it isn’t tart enough, leave it out for a further 24 hours.
-
Once the yogurt is tart enough, place the jar in the refrigerator until chilled.
TO STORE: Yogurt should be stored in the refrigerator, covered, for up to 7 days. It could last longer (depending on the brand you use), but smell it beforehand to make sure it is still edible.
TO FREEZE: You can freeze the yogurt ONLY if it has been put through a fine mesh strain. Store it in a sealable container for up to 6 months.
Barely adapted from Minimalist Baker’s recipe.
Serving: 1servingCalories: 135kcalCarbohydrates: 2gProtein: 2gFat: 13gSodium: 1mgPotassium: 1mgFiber: 1gVitamin C: 1mgCalcium: 1mgIron: 1mgNET CARBS: 1g
Originally published July 2022, updated and republished September 2024
