Ketogenic Yogurt

Nutrition Facts

Servings: 4
Calories: 390
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber

Calorie Breakdown:


I like to call this "Ketogenic Yogurt". It's thick, smooth and creamy without the tang of normal Greek yogurt.



  1. Put the yogurt into a large mixing bowl.
  2. Add the heavy cream and vanilla. Stir until mostly combined.
  3. Add the sweetener to the mix and stir until completely dissolved. If using a solid sweetener, try not to get a big clump of it as it can stick together and make a lump. Taste as you go!
  4. (OPTIONAL)Refrigerate for 30 minutes to thicken.

I have an easy way of measuring this out. 500g is exactly 1 tub of Fage Total and 250g of cream is about 1/2 of that tub. So empty the tub of yogurt into the mixing bowl and then fill the tub 1/2 way with cream!


Lower Fat

The full fat Greek yogurt plus the cream is the best. If you are trying to reduce your fat or calories though, use 0% fat Greek yogurt. I use between 120g (1/2 cup) to 250g (1 cup). The cream is an important ingredient because it removes the "tang" of the Greek yogurt and it thins out the texture, making it closer to a normal yogurt.

Fruit Yogurt

  1. Mash up a pint of fresh berries (strawberries, raspberries, blueberries, blackberries, etc).
    • If you have frozen berries, use a bit more fruit (e.g. the entire bag) and cook them down first either on the stove or in the microwave to defrost them.
    • For the fastest mashing use a blender or food processor.
    • Optionally, strain out the pulp by pushing through a mesh strainer and just use the juice.
  2. Add fruit mix to the yogurt base. You may need to adjust the amount of sweetener depending on how sweet the berries are.

Chocolate Yogurt

  1. Mix the cream with either cocoa powder (2 Tbsp) or melted bakers chocolate (1 square).
  2. Heat and whisk until the chocolate is completely mixed in.
  3. Add to yogurt base.
  4. Since chocolate is bitter, add more sweetener to taste.

Frozen Yogurt

  1. Place your ice cream maker bowl in the freezer at least 6 hours beforehand.
  2. Make your yogurt base and use more sweetener than you think is necessary. Cold foods have a less intense taste, if you don't use additional sweetener, it will not be sweet enough when frozen.
  3. Place yogurt base in your ice cream maker and check the consistency after 1/2 the usual time called for by your maker. For example mine says 30 minutes but I only let it go for 15 so that it has a soft-serve consistency.

Since it doesn't have sugar and crazy industrial ingrediants, it won't freeze well for long. I would eat it within a day otherwise you will have a brick on your hands!