Keto Yogurt
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Make my 2-ingredient keto yogurt recipe and get it thick, creamy, and tangy every time. Only 1 grams of net carbs!
I’ve enjoyed my keto granola for years, but I only really liked it with whole milk, since most yogurts had too many net carbs for a full cup serving. Because finding a suitable keto alternative was tricky, I opted to make my own.
During culinary school, we did a module on dairy-free yogurt and cheeses, and I learned a technique for making full-fat, unsweetened yogurt with a can of coconut milk. The trick? Probiotic capsules. The live cultures ferment the coconut milk into tangy, thick yogurt.
Yes, the powder in those capsules mixes with the coconut milk and, after at least 24 hours, ferments it into tangy keto yogurt with just 1 grams of carbs per serving.
Table of Contents
Arman’s recipe highlights
- Just 2 ingredients. All you need is coconut milk and probiotic capsules, and voila! You have yogurt.
- No fancy kitchen gadgets needed. You only need a clean jar and cheesecloth (or a coffee filter) to cover it.
- Easy to customize. Not everyone likes unflavored, plain yogurt. Luckily, you can flavor this yogurt with low-carb fruit and flavor extracts. I personally love frozen raspberries or lemon extract.
- Made with live, probiotic cultures. Plain, low-carb, and with no added sugar.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Canned coconut milk. Use canned coconut milk with minimal additional ingredients (gums and stabilizers are okay). Don’t use low-fat or carton milk, as it won’t have the same consistency. Almond milk won’t work here either, though I’m working on it!
- Probiotic capsules. Open the capsules and mix the powder into the yogurt. Make sure the capsules don’t also contain prebiotics, or else the yogurt will turn out gritty and even a little bitter.
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. A dash of lemon, coconut, or vanilla extract adds so much flavor with zero extra calories or carbs.
How to make keto yogurt
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 capsules. If your yogurt isn’t firming up or developing a tangy taste, your probiotics may be expired, so check the date before using them.
- Be patient. I’ve noticed yogurt takes longer to ferment in colder weather, so if you’re making it in winter, plan on needing an extra day or two.
- Prefer thicker yogurt? Strain it through cheesecloth or a coffee filter into a large bowl, then refrigerate overnight. The liquid will seep out, leaving you with super-thick, creamy yogurt.
- Make it sweeter. Add 1-2 tablespoons of keto maple syrup or 1 tablespoon of powdered allulose after the yogurt has set (to the entire batch).
Storage instructions
To store: Store leftover coconut milk yogurt in an airtight container in the fridge for up to one week.
To freeze: Freeze the yogurt only after it has been put through a mesh strainer. Store it in a freezer-safe container for up to six months.
What to serve with keto yogurt
I like some crunch in my yogurt, but it’s so versatile you can use it any way you use yogurt. Here are some of my favorite ways:
- With keto cereal and chopped nuts mixed through
- Blended into a keto smoothie
- To make keto overnight oats
- Added to a keto green smoothie
Keto Yogurt
Ingredients
- 14 ounces canned coconut milk full fat
- 2 capsules probiotics * See notes
Instructions
- 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.
Hi Arman,
I need to know please if I can make your recipe using an EasiYo 1kilo yoghurt maker
Many thanks for all the work you put into helping keep us healthy.
Lillian
Hello Lillian! Yes, just follow the recipe as normal but use the Easy-Yo jar, fill the outer container with boiling water, and refresh it every 8-12 hours- it’ll culture in 24-48 hours, then refrigerate to set.
What probiotic do you use? There are so many!!!
Hi Dori, I used Renew Life capsules but I’ve also heard good things about Garden of Life, hope that helps!
They have yogurt starter on Amazon in 3g Sachets. That should work, right?
Hey Stuart! Yep, yogurt starter is perfect for a recipe like this 🙂
Probiotics? Is that like yoghurt or similar?
Can you give an example of what kind-brand of probiotic to use in order to make the yogurt?
Thank you
Interesting recipe. I never made yoghurt by myself before.
This yoghurt recipe worked perfectly. The only problem is it doesn’t taste as good as real dairy yoghurt… will it work with homemade coconut milk? Or does it only work with tinned coconut milk which is a little different in composition.
I love Jarrow because they triple blind test and they’re highly respected😊 for their quality products. They have not sold out yet.
I used a tablespoon of “live organism” cashew yogurt instead of the probiotic capsules. I had delicious mild-tasting yogurt in 48 hours.
Can flavoring and coloring be added to this recipe?
Mine never got thick but tasted like yogurt. What did I do wrong?
Hi Linda, the brand of coconut milk you use can heavily impact the thickness of the yogurt, depending on any emulsifiers or stabilizers that are used. For a thicker result you could bloom 1-2 teaspoons of gelatin per can of coconut milk, then ferment. Hope this helps!
This comment is in regards to an earlier comment I placed. Obviously I did not pay close attention when I first read this recipe. When I went back to check the recipe, it clearly shows how to adjust the serving amounts. Sorry about this.
Can the recipe be doubled? Mahalo!
I love your keto recipes and can’t wait to try this one. But, would you please start including the serving sizes in your recipes? You always just write how many servings but never write how big a serving is, which would be very helpful
SUCH A AMAZING RECIPE!
THANK YOU FOR SHARING….
Can fruit (like blueberries) be added to the yogurt? If so, would I just add whole or can I crush them?
What brand of probiotics do you use?