Low Carb Homemade Sweet Yogurt

Indulge in the creamy, tangy goodness of this Low Carb Homemade Sweet Yogurt—an easy-to-make, healthy treat that’s perfect for breakfast or snacking. Made with whole milk, heavy cream, and live active yogurt cultures, this recipe delivers probiotic-packed nutrition with a silky-smooth texture. Sweetened naturally with erythritol and enhanced by a hint of vanilla extract, it’s a keto-friendly alternative to store-bought yogurts, free of added sugars and unnecessary fillers. With minimal prep time and a slow fermentation process, this yogurt develops a rich flavor and customizable tanginess. Serve it chilled, paired with fresh berries or nuts for a low-carb delight that’s as satisfying as it is wholesome. Perfect for those seeking homemade, low-carb, and probiotic-rich recipes!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:720 mins

Total Time:735 mins

Servings: 8

Ingredients

• 4 cups Whole milk
• 1 cup Heavy cream
• 2 tablespoons Live active yogurt cultures
• 3 tablespoons Erythritol sweetener
• 1 teaspoon Vanilla extract

Directions

Step 1

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.

Step 2

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).

Step 3

Once the mixture is cooled, add 2 tablespoons of live active yogurt cultures. Stir gently until well combined.

Step 4

Add 3 tablespoons of erythritol sweetener and 1 teaspoon of vanilla extract to the mixture, stirring thoroughly to dissolve the sweetener.

Step 5

Pour the mixture into a yogurt maker or a large glass jar that can be placed inside a warm environment.

Step 6

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.

Step 7

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.

Step 8

After incubation, refrigerate the yogurt for at least 4 hours before serving. The cooling will help thicken the yogurt further.

Step 9

Enjoy your homemade low carb sweet yogurt plain, or top with fresh berries or nuts for added flavor.

Nutrition Facts

Serving size	(1276.8g)

Amount per serving	% Daily Value*
Calories	1422.1

Total Fat 111.5g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 358.4mg	0%
Sodium 459.9mg	0%
Total Carbohydrate 85.0g	0%
Dietary Fiber 0g	0%
Total Sugars 48.7g
Protein 32.7g	0%

Vitamin D 439.4IU	0%
Calcium 1226.1mg	0%
Iron 0.0mg	0%
Potassium 1503mg	0%

*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.

Source of Calories

Fat: 68.1%

Protein: 8.9%

Carbs: 23.1%