The Best Low Carb Yogurt Recipe
Get ready to indulge in a delightful, homemade treat with this tantalizing thick low carb yogurt recipe. Perfect for those seeking a guilt-free yet satisfying option that you can make at home with just 3 ingredients.
It’s super easy to make, but it feels like we’re indulging in something really fancy. Rich and creamy but with a whole lot less carbs and no sugar added.
Homemade Thick Low Carb Yogurt in a Thermomix
To be honest I just used the automated fermentation on the Thermomix TM6 for my pot set sugar free yogurt recipe. This is the thickest Themomix yogurt recipe I have seen that is for sure.
I mixed the sour cream and cream with 1 teaspoon of inulin into half the yogurt jars I spooned some Natvia Sugar Free Jam and then I used a funnel and poured in the yoghurt mix. I fermented at 70℃ for 10 hours. The yoghurt is perfectly thick and creamy.
How to Make Keto Yogurt
Yeah yeah! I know most of you don’t have a Thermomix® but honestly, anyone can make this.
Ferment the yoghurt for 10 hours in the oven with the oven light on to help keep the temperature. Do not open the oven door during this time. Extra time is fine. I have fermented mine up to 16 hours. Refrigerate for a couple of hours before using.
The transformation of lactose into lactic acid by these bacteria alters the protein composition of milk. Consequently, the final product boasts a tangy flavor, a denser, silkier consistency, and an extended shelf life compared to raw milk. Various methods exist for introducing bacterial cultures into the milk.
Store in the fridge for up to 1 week. The yogurt can be frozen in an airtight container.
You can make the yogurt with an EasiYo. The yogurt will not thicken until it is chilled.
How to Use Low Carb Greek Yogurt
Aside from eating this straight from the jar, this homemade thick keto yogurt can be added and used in many recipes and meals. Here are just a few ways to use it.
- Add to a smoothie with a handful of low carb berries or a sugar-free syrup.
- Add jam or berries (during fermentation) or stir through after refrigeration.
- Add to chia pudding.
- Mix through grated cucumber, crushed garlic and fresh dill to make a stunning tzatziki. Or use it in a delicious Garlic Kebab Sauce, or Haydari Dip.
Thick Low Carb Yogurt
- Preheat oven to lowest temp preferable 70℃.
- Add sour cream and cream to a small saucepan. Bring to the boil and remove from heat.
- Whisk inulin through the warmed mixture and pour into pots and screw on the lid. Place into oven and turn the oven off.
- Ferment the yoghurt for 10 hours in the oven with the oven light on to help keep the temperature. Do not open the oven door during this time. Extra time is fine. I have fermented mine up to 16 hours. Refrigerate for a couple of hours before using.
- Fermentation can also be done on a heat pad, or in a yoghurt maker.
TM6 THERMOMIX METHOD
- Mix all ingredients together 15 sec/speed 4.
- Using a funnel pour into pots (if using a jam or berries add that first).
- Place lids on the pots and place into Varoma dish. Place 250g water and a squeeze of lemon juice into the mixing bowl and place lid and Varoma into position.
- Using the fermentation setting; ferment at 70℃ for 10 hours.
- Refrigerate before serving.
THERMOMIX TM5 METHOD
- Add all ingredients to the mixing bowl and use Automated Yoghurt setting for yoghurt.
- Alternatively for pot set in the TM5. Add 500g of water to mixing bowl and combined mixture to jars into Varoma.
- Set for 99 min/40℃/speed 1. You will need to keep resetting to extend cooking time for 10 hours.
– Store the homemade low carb thick yogurt in airtight containers or jars in the refrigerator for up to 1 week. Ensure the lids are steadily fastened to maintain freshness. Ingredient Alternates:
– For a dairy-free version, you can substitute the sour cream and thickened cream with coconut cream or any other plant-based heavy cream alternative. Ensure the substitutes have a high-fat content to achieve a creamy and thick consistency similar to the original recipe. These alternatives can provide a similar texture and flavor profile, making the yogurt suitable for individuals with lactose intolerance or those following a dairy-free diet. Uses:
– Enjoy this easy low carb yogurt as a topping for fresh berries or granola in the morning for a nutritious breakfast.
– Use it as a creamy base for salad dressings, dips, or sauces, adding a tangy and rich flavor to your dishes.
– Incorporate the yogurt into smoothies or as a garnish for soups and stews to add a refreshing and creamy element to your meals. Probiotic Boost (Optional):
– Including a probiotic in the recipe can enhance the yogurt’s probiotic content, promoting gut health and digestion. However, this ingredient is optional and can be omitted if desired. Experimenting with Flavors:
– Feel free to experiment with various flavorings such as vanilla extract, cinnamon, or keto-friendly sweeteners like stevia or erythritol to customize the yogurt’s taste according to your preferences. Consistent Temperature Maintenance:
– Maintain a consistent temperature throughout the fermentation process to ensure a smooth and creamy texture. Use an oven with a pilot light or a specialized yogurt maker to maintain the ideal temperature for fermentation. Labeling and Date:
– Don’t forget to label the containers with the date of preparation to keep track of the yogurt’s freshness and consumption timeline.
Your Own Notes
44 responses to “Homemade Thick Low Carb Yogurt”
Hi, love your recipes but was hoping for an inulin substitute as it doesn’t agree with my tummy.
Can you just leave in the TM6 bowl and turn to fermentation mode instead of pouring into jars?
I did ferment for 16 hours and after a while in the fridge this turned out so thick and creamy.
It was confusing however when I tried to increase the portions and while the cup volumes increased the weights in brackets stayed the same. For this reason although I wanted 8 portions (the more the better!) I think I only got 6😔
I put keto lemon curd in the base of a few…to die for.
Hi Megan, does this work using a basic Easiyo yoghurt maker please?
Thanks Megan. After about 12 hours in the fridge it was thicker. However it was about the consistency of Greek yogurt and a little thinner on the bottom. It certainly was not as thick as the ones in your picture. But it was great! I’m going to try it again and perhaps whip the ingredients a little to see if I can get the whipping cream to thicken the mixture. Thanks for your help. By the way I love all your recipes. I’ve tried a lot of them with great success!
I’m writing from Canada so I am not familiar with the term thickened cream? I used whipping cream which is 35% fat and pourable. It does not have any gelatin in it as someone referred to in another part of this question and answer.
Question two in the pictures where it says whisk in or use a hand mixer to stir in the inulin and probiotics it looks like the mixture is beaten to form soft peaks, is that required? I did not do that I simply whisked in the ingredients and it was still like thick cream when I put it in the oven.
Third question when I took it out of the oven (11h later) it was still liquid completely as it was when I put it in. I don’t think it will thicken to the proportions you show in your pictures by just it. I’ll update after it’s cool.
Hi. I have pre or probiotic capsules that I have to keep in fridge. Will they work?