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Keto Yogurt Recipe

Prep Time10 mins
Cook Time9 hrs
Total Time9 hrs 10 mins
Course: Breakfast
Cuisine: American
Keyword: Instant Pot
Servings: 16
Calories: 313.9kcal
Author: Wendy Polisi



  • 5 cups heavy cream
  • 13.5 ounce can coconut milk
  • 3 tablespoons plain unsweetened 5% yogurt with active cultures


  • Pour the heavy cream and coconut milk into the inner pot of an Instant Pot.
  • Place the lid on the pot and set it to sealing.
  • Press the yogurt button and adjust until it reads BOIL.
  • When the boil cycle is complete, use an instant-read thermometer to check the temperature. It should be 180° F. (This kills harmful bacteria.) If it isn't, set it to saute and heat until it is.
  • Once it is at least 180° F, fill a bowl with cold water.
  • Place the inner pot in the ice water bath and allow the mixture to cool until it reaches 110° F. (You can also allow it to cool at room temperature.)
  • Whisk in the yogurt.
  • Dry the bottom of the outside of the pot and return it to the Instant Pot base.
  • Place the lid in place and set it to sealing.
  • Press yogurt, and adjust the time to 8 hours.
  • After 8 hours, chill the yogurt for 8 hours.
  • Use a nut milk bag to strain the yogurt.


Calories: 313.9kcal | Carbohydrates: 3.58g | Protein: 2.2g | Fat: 33.34g | Saturated Fat: 22.27g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 8.22g | Cholesterol: 102.38mg | Sodium: 33.58mg | Potassium: 124.5mg | Fiber: 0.53g | Sugar: 1.06g | Vitamin A: 1097.03IU | Vitamin C: 1.14mg | Calcium: 56.71mg | Iron: 0.42mg