Keto Yogurt
Published February 9, 2023 • Updated February 20, 2026
Create any flavor with this basic yogurt recipe
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Making your own yogurt at home saves money and tastes better than anything you'll find at the store.
This recipe isn’t just for the DIYer or homesteader. Anyone can make up a big batch of creamy yogurt as a base to create any flavor you can imagine. Enjoy it for breakfast or as a treat, and use the plain version when you make my recipe for keto rolls or carrot cake.
From strawberry to lemon meringue pie or peach, it’s easy to make dozens of flavor variations from this plain base.
What makes this yogurt keto?
Three ingredients and an Instant Pot is all you need to create a silky plain yogurt that’s only 3.5 g carbs per 5 oz serving. You don’t even need the yogurt button. I give instructions below for making it without one.
- To make a high-fat version, use all or half heavy whipping cream. Each 5 oz serving jumps to 346 calories and 32 grams fat. Great for increasing your fat intake to stay full longer.
- To make a lower calorie version, use all ultra-filtered milk. Each 5 oz serving drops to 96 calories and 5.1 grams of fat.
KetoFocus fans have the best tips!!
” Homemade yogurt is the best. In my pre-keto days I made a French yogurt in my pressure cooker that was drop dead delicious. If you have one with the Yogurt button there’s no need to wait to add the cultures. Whisk the milk, cream & starter together & set the timer for 8 hours & walk away. If you want to, you can make it using the “pot-in-pot” method by pouring it into individual mini Mason jars, popping the lids on & stacking them inside the liner. After the 8 hours, let them cool down then pop them into the fridge. Great for grab & go.
➥ from YouTube subscriber @jerritanner275
How to make yogurt
- Gently warm the milk to 180 degrees Fahrenheit. Heating to this temperature kills off any lingering bacteria. After adding ultra-filtered milk and heavy whipping cream to the liner, gently heat by pressing the “yogurt” button. If you don’t have a yogurt button, press “keep warm” and let sit 40-45 minutes, then press “sauté” and heat until a thermometer reads 180 degrees.
- Some yogurt makers say you can skip heating if you’re using ultra-pasteurized milk. Cold start yogurt assumes the pasteurization already killed the bacteria. Your call on whether to trust that.
- Let cool to proper incubation temperature. Remove the liner from the Instant Pot and let the mixture cool until it reaches 110-112 degrees. This is the sweet spot for the cultures to multiply.
- Add yogurt starter culture and let incubate. Add about 1/4 cup of plain yogurt with live cultures, whisk and place lid on the instant pot. Press the “yogurt” button again and the instant pot will maintain the ideal temperature for culture growth. If you don’t have a yogurt button, then wrap your instant pot with a towel or sleeping bag to help insulate it. Let incubate 8 hours.
- Store in the refrigerator.
Key ingredients
- Whole milk – Although you could just use regular ultra-pasteurized milk, I recommend using ultra-filtered, ultra-pasteurized milk. Milk that has been passed under pressure through a thin, porous membrane to separate out the majority of the sugars and lactose in the milk. The milk I recommend is by Fairlife. It’s best to use ultra-pasteurized milk to ensure the milk is clean and doesn’t contain bad bacteria that could incubate in the culture.
- Heavy whipping cream – Another way to lower the carbohydrate and sugar amounts in homemade yogurt is to use heavy whipping cream. Heavy cream is very low in carbs. Generally, there are 0.3 grams of carbohydrate per tablespoon of heavy whipping cream. Again, use ultra-pasteurized cream.
- Yogurt – The easiest way to make yogurt is from yogurt. Make sure the yogurt you are using is plain and contains live active cultures. Some yogurts don’t contain live cultures, so read the label!
Equipment needed
- Instant Pot (try to find the one with the yogurt button, but you can still make yogurt in the Instant Pot without the Yogurt button. See instructions below)
- Thermometer
- Little jars
Explore 681+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Keto Yogurt Ingredients
32 oz ultra-filtered, ultra-pasteurized whole milk -
32 oz heavy whipping cream (or use all whole milk for lower calorie yogurt)
-
1/4 cup yogurt with active cultures
Flavored Yogurt (5-6 Oz Serving) Ingredients
-
1/2 teaspoon powdered sugar-free sweetener
-
1/4 teaspoon flavoring oils or extracts
-
food coloring
Step by Step Instructions
Step by Step Instructions
Gently heat milk
Add 32 oz ultra-filtered, ultra pasteurized whole milk and 32 oz of ultra pasteurized heavy whipping cream to the liner of an instant pot. (For a lower calorie, lower fat option, use 64 oz whole milk only.) Put the lid on and seal closed. Instant Pot with Yogurt Button: Press the ‘yogurt’ button. Instant pot will slowly heat the milk up to 180 degrees. If your Instant Pot doesn’t have a Yogurt Button: Press the ‘keep warm’ and heat milk for 40-45 minutes. Remove the lid and press ‘sauté’. Insert a candy thermometer and heat milk until it reaches 180 degrees F.
- 32-64 oz whole milk
- 32 oz heavy whipping cream (optional)
Let cool
Remove the liner from the instant pot and place on cooling rack or pad to cool. Let milk cool to 110-112 degrees. DO NOT let the temperature drop passed 110 degrees or else your yogurt cultures may not grow.
Add active cultures
Once the milk temperature has lowered to 112 degrees, whisk in the yogurt. Replace the lid. Instant Pot with Yogurt Button: Press the “yogurt” button. The Instant Pot will maintain the ideal temperature for incubation. If your Instant Pot doesn’t have a Yogurt Button: Turn off the Instant Pot. Wrap the Instant Pot with a large beach towel or sleeping bag to help insulate and let sit at room temperature for 8 hours. Insulating the pressure cooker, will help to keep it at the ideal temperature to allow the yogurt to grow.
- 1/4 cup yogurt
Refrigerate
Once the yogurt is done incubating, scoop into Mason jars and store in the refrigerator. The yogurt will continue to thicken as it cools.
Make flavored keto yogurt
To make flavored yogurt, portion out 5-6 oz of yogurt in a small bowl. Stir in powdered sweetener, flavoring extract and 1-2 drops of food coloring (if using).
- 1/2 teaspoon powdered sugar-free sweetener
- 1/4 teaspoon flavoring extract
- food coloring (optional)
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Does homemade yogurt have more probiotics than store bought?
Yes, one of the benefits of making your own yogurt is that it has higher amounts of good bacteria, or probiotics. Many store bought yogurts are heavily processed or use additives that destroy the good cultures in yogurt.
Can I have yogurt on keto?
Yes, you can have some types of yogurt on the keto diet. Read the labels, many yogurt brands at the store contain added sugars or are made using skim milk. Look for keto yogurt brands like Ratio or Two Good. In a pinch, plain Greek yogurt can be used. Or just make your own homemade keto yogurt.
Can I make keto yogurt using heavy whipping cream?
Yes! You can make a low-carb yogurt using all heavy whipping cream. It will be a thicker and more custard like. The fat content and calories will be higher as well.
How do I lower the calories of keto yogurt?
To lower the calories of this recipe, just use all whole milk.
Can you make yogurt in a stovetop pressure cooker?
No, a stovetop pressure cooker won't be able to keep a constant 110-112 degree temperature ideal for incubating the yogurt for a long period of time like an Instant Pot does.
I had no idea homemade yogurt was this easy to make. Honestly thought it was one of those things that required special equipment or a ton of babysitting, but I just used my Instant Pot and it worked. The texture came out so thick and creamy, way better than the store stuff I've been buying. Already planning to try the strawberry flavoring next time.
The strawberry one is so good. I blend a handful of frozen strawberries with a little sweetener and mix it right in - way better than anything store-bought flavored yogurt.
The reason you heat the milk and hold at 180 is not to kill bacteria - that was done in the pasteurization process. It is to denature and break down the milk proteins which allows for a thicker, more set, yogurt texture. Absolutely necessary for thick, smooth, spoonable consistency.
OK this finally makes it click for me!! I'd been repeating the 'kill bacteria' explanation for years and never questioned it. The protein breakdown piece is what I was missing.