Tried & True Keto Yogurt (1.8g carbs) (Edit recipe)

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I’ve revisited my keto yogurt recipes from 2018 and made it even better! This version contains no coconut milk with a lower carb count! Enjoy!

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PREP TIME

10 minutes

COOK TIME

17 hours

INGREDIENTS

Serves: 10

Ingredients

3 cups Unsweetened (Silk) Almond Milk
1.75 cups Heavy Cream (Whipping Cream)
1/4 - 1/2 cup Allulose, or sweetener of choice (optional)
.5 - 1 Tbsp Unflavored Gelatin
1/4 - 1/2 tsp Guar Gum, (or gum arabic or xanthan gum)
1 Tbsp Plain Greek Yogurt, with active bacterial cultures
1 Probiotic Capsule, (30 billion CFU, optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On the stovetop, pour the almond milk into a saucepan and sprinkle on the gelatin powder. Let sit for 5 minutes.
Pour in the heavy cream and add the powdered allulose, if using. Sprinkle in the guar gum and whisk to combine.
Turn on the heat to medium and continue whisking the mixture until all ingredients have dissolved and the temperature has reached 180F.
Turn off the heat and let cool to 108°F to 112°F. Sprinkle in the probiotic capsule and add in the greek yogurt. Whisk well to combine.
Fill 10 (125ml) jars by straining the mixture through a sieve. If there’s any clumps, press it through the sieve by using a spoon or whisk. Discard clumps that did not pass through. Seal the jars with the lids.
Fill the inner pot of an Instantpot with 1 cup of water, and place the jars into the inner pot on top of the water.
Close the InstantPot lid and choose the Yogurt function. Set it to “Normal" for 16-20 hours. The longer the incubation time the more tangy it will get.
Turn off the InstantPot and remove the lid. Remove the jars from the pot and transfer to the fridge to set.
Chill the yogurt in the refrigerator for at least 6 hours. As an option, whisk the yogurt with a handheld electric milk frother to achieve a smooth, creamy texture. I

Notes

Note: Taste and texture is best after 1-3 days refrigerated.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	138
Fat:	15 g
Carbohydrates:	0 g
Protein:	4 g
Cholesterol:	56 g
Sodium:	63 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.