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prep time
12 h 5 min
cook time
0 min
ready time
12 h 5 min
Plant Based Coconut Keto Yogurt
With this 2 ingredient Keto plant-based yogurt recipe, you can prepare a creamy, tangy, and flavorful coconut yogurt in the comfort of your home with no fancy equipment. This low-carb yogurt is sugar-free, dairy-free, and high in fats, perfect for a plant-based Keto diet. This recipe is straightforward, but some points are crucial for a successful result.
Which type of coconut milk should you use for this recipe?
The type of coconut milk will determine the quality of the yogurt. First, don’t use light coconut milk; use full-fat coconut milk for a thick and creamy result. Also, use a brand that you know has excellent flavor and creaminess. We recommend using a brand that has guar gum in the ingredients. This component will prevent the yogurt from separating in the process. Separation wouldn’t be the worst thing for yogurt; you can either stir it or discard the liquid.
Which type of probiotic is best for this recipe?
There are plenty of probiotic capsule brands on the market, so it’s essential to choose one that would work. Choose a high-quality probiotic that does not contain prebiotics. Also, if you are plant-based, make sure you use a vegan probiotic. The brand you choose should have at least 20 billion CFUs. The more probiotics, the tangier your yogurt will be. You also want to buy it in form of capsules, not pills.
At what temperature should you let the Keto yogurt ferment?
Yogurt is usually cultured at a temperature range between 110 and 115 F ( 43-46 C ). To achieve a close temperature, turn your oven on 150 F/ 50 C for 2 minutes. Turn off the oven and leave the light on. Wait for 10 minutes, then place the jar/ container in the oven, wrapped in towels soaked in warm water. Let it sit for 12-14 hours without disturbance. If you have a thermometer, place it in the oven to ensure that the oven is within that range.
Net Carbs
2.2 g
Fiber
0.1 g
Total Carbs
2.3 g
Protein
0.1 g
Fats
1.3 g
20 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Canned coconut milk
14 fl oz
Probiotic Supplement Vegetarian Capsules, Ultimate Flora
2 capsule
Recipe Steps
steps 5
12 h 5 min
Step 1
Turn your oven to 150 F/ 50 C for 2 minutes, then turn it off and leave the light on. Shake the coconut milk can and pour it into a glass jar or container. Empty the probiotic capsules into the milk.Step 2
Stir using a wooden or plastic spoon until the probiotics are well mixed. Please don’t use a metal spoon because it might react with the probiotics. Soak some towels in warm water and set them aside.Step 3
Cover the container with a dry clean towel and secure it with a rubber band. Wrap the container with the wet towels and transfer to the oven. Let it culture for 12-14 hours undisturbed.Step 4
Check on the yogurt for desired tanginess and thickness. If you want a tangier yogurt, return it to the oven for a few hours. If you want thicker yogurt, strain it in a clean cloth in the fridge.Step 5
Place the lid on the container/jar or transfer it to your preferred vessel. Eat plain or mix with Keto granola, fruits, or nuts. Store in the fridge for up to 5 days.
Comments
NancyO 3 years ago
I don’t heat my oven, but this is exactly what I do except mine usually takes a few days to ferment. The person who shared it with me said to use 35+ billion and she just put her jar in her cupboard. I have found that Whole Foods brand 365 Organic Coconut Milk works best. I wouldn’t recommend the lite. I was buying Culina plain yogurt for $4/5 ounces. This is such a game changer!