Description
A simple, dairy-free keto yogurt bowl base made from full-fat coconut milk and probiotics, perfect for a light, customizable breakfast.
Ingredients
Scale
- 14 ounces full fat canned coconut milk
- 2 capsules probiotics
Instructions
- Shake your coconut milk well, then pour it into a glass bowl. Whisk until smooth.
- Open the probiotic capsules and pour the contents into the coconut milk. Stir until smooth.
- Transfer the mixture to a glass jar or tube. Cover the opening with cheesecloth, securing it with a rubber band.
- Store the jar at room temperature, in a warm area, for 24 to 72 hours. Taste the yogurt; if it is not tart enough, leave it out for another 24 hours.
- Once the yogurt reaches your desired tartness, place the jar in the refrigerator until chilled.
Notes
- Probiotic capsules must contain live and active cultures suitable for fermenting dairy or coconut milk.
- This recipe creates the yogurt base; customize with your favorite low-carb toppings like berries, nuts, or seeds.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1/4 of base
- Calories: 250
- Sugar: 3
- Sodium: 15
- Fat: 25
- Saturated Fat: 22
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: Keto Breakfast Yogurt Bowl, Dairy-Free Keto, Low Carb Breakfast, Keto Yogurt, Carb Free Breakfast, Keto Healthy Recipes, Keto Friendly Breakfast