Low Carb Homemade Sweet Yogurt
Indulge in the creamy delight of this **Low Carb Homemade Sweet Yogurt**, a guilt-free twist on a classic favorite! Made with a luxurious blend of whole milk and heavy cream, this recipe achieves the perfect balance of richness and lightness while staying low in carbs, thanks to the addition of erythritol as its sweetener. Infused with a hint of vanilla and made using live yogurt cultures, this easy-to-follow recipe delivers a tangy, slightly sweet yogurt that's far fresher and healthier than store-bought options. With a prep time of just 15 minutes and an overnight incubation process, you’ll wake up to a velvety treat perfect for breakfast or snacking. Serve it plain, or elevate it with your favorite low-carb toppings like fresh berries or crushed nuts. Ideal for keto and low-carb lifestyles, this homemade yogurt is sure to become a staple in your weekly meal prep!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons Live active yogurt cultures
- 3 tablespoons Erythritol sweetener
- 1 teaspoon Vanilla extract
Instructions
In a medium-sized saucepan, pour in 4 cups of whole milk and 1 cup of heavy cream. Heat the mixture over medium-low heat, stirring occasionally to prevent sticking.
Using a kitchen thermometer, heat the milk and cream mixture to around 180°F (82°C). Once it reaches this temperature, remove from heat and let it cool to about 110°F (43°C).
Once the mixture is cooled, add 2 tablespoons of live active yogurt cultures. Stir gently until well combined.
Add 3 tablespoons of erythritol sweetener and 1 teaspoon of vanilla extract to the mixture, stirring thoroughly to dissolve the sweetener.
Pour the mixture into a yogurt maker or a large glass jar that can be placed inside a warm environment.
If using a yogurt maker, follow the manufacturer’s instructions for incubation, typically around 8-12 hours, until the yogurt is set and tangy to your preference.
For those without a yogurt maker, wrap the jar in a towel and place it in a warm, draft-free place like an oven with the light turned on. Allow it to incubate for the same duration, checking consistency after 8 hours.
After incubation, refrigerate the yogurt for at least 4 hours before serving. The cooling will help thicken the yogurt further.
Enjoy your homemade low carb sweet yogurt plain, or top with fresh berries or nuts for added flavor.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 48.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1226 mg | 94% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
