The idea of making your own yogurt may seem a little strange at first, but this is a pretty simple keto recipe! We’re going to use coconut milk, oven lighting, and the contents of probiotic capsules. Don’t open the oven while the yogurt is cooking in there!
Get creative by adding different toppings and toppings – Chia seeds, ground almonds, lemon juice, berries… My favorite is crushed and roasted pecans, a tablespoon of Chia seeds and caramel syrup!
Cooking Time 20 min.
Serving capacity 4
Ingredients :
Greasy coconut milk (can) 1pc.
Probiotic capsules 2 pieces.
Clartan gum half a tsp.
Heavy whipped cream 70 ml
Toppings to taste
Step 1
Open a can of coconut milk and stir to make it homogeneous.
Step 2
Place the coconut milk in a container of your choice (I have a couple of 200 ml cans). Prepare the probiotic capsules.
Step 3
Pour the contents of the capsules into the coconut milk (If using two containers, add one capsule to each, or if using one, add both capsules at once). Mix thoroughly and close the jars with lids.
Step 4
Turn on the light in the oven and place the jars in it. Close the oven door, leave the light on and let the yogurt stand for 12-24 hours (the longer, the thicker and denser the texture will be).
Step 5
Place the yogurt in a large mixing bowl and sprinkle the xanthan gum on top. Mix well with a mixer.
Step 6
In a separate bowl, whisk the cream until sturdy peaks form. You need to achieve the consistency of a thick cream.
Step 7
Place the whipped cream in the yogurt and mix with the mixer on low speed.
Add topping or toppings to taste and enjoy!
Bon appetit!
Energy Value per Serving
Calories from fat 290
Calories: 314.8
Fats: 32.2g
Carbohydrates: 4.3 g
Fiber: 0.3 g
Digestible carbohydrates: 4 g
Protein: 1.2 g
