In Appetizers, Desserts, Entrees, Recipes, snacks

Keto Instant Pot Yogurt

This is a high fat, low carb yogurt that was inspired by Peak Yogurt
4.27 from 73 votes
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 hours
Waiting time: 1 day 4 hours
Servings: 9
Calories: 60kcal
Cost: 9


  • 1 1/2 - 2 Quarts Full fat milk We like Fairlife
  • 1 pint heavy cream (Optional)
  • 2 tbls yogurt with live cultures


  • Combine milk, heavy cream (if using) and yogurt in the instant pot and whisk together
  • Press yogurt button and let yogurt incubate for 8 - 12hours. DO NOT MIX OR STIR
  • After 8-9 hours, pour into strainer or Nut milk bags and allow to strain for 4-24 hours. The longer you wait, the thicker the yogurt.
  • In a bowl, use an egg beater to fluff up yogurt
  • Divide into portions and store in air tight containers.

NO YOGURT BUTTON / No Instant Pot instructions

  • Add milk and heavy cream to instant pot or heavy pot (like a dutch oven) (NOT THE STARTER YOGURT). Stir to combine
  • Bring temperature to 110-115 degrees
  • Once it reaches 110 degrees, whisk in 2 tablespoons starter yogurt and immediately close the lid, and lock it (set seal to pressure cook) and unplug. Wrap the entire pressure cooker (or pot) in 2 bath towels. Set aside and do not disturb for 8-10 hours
  • Strain into a yogurt strainer, nut milk bag or in a colander lined with cheese cloth. Place in fridge and allow to strain until desired consistency.



The nutrition facts below are based on using fairlife 2% milk, Fage 5% starter, u and after the whey has been strained. We strained off 2 1/2 cups of whey which is about 3.75 carbs per serving. That's why the carbs are listed as 1.15 per serving.  If you omit the heavy cream, the fat and calories will be substantially lower.
If you add HWC, the nutrition is substantially different. 237 calories, 25g fat, 6g Protein and 1 total carb
To figure out the nutrition on your batch, combine nutrition facts for all ingredients. (add all calories together, all carbs, all fat and all protein)
After the straining stage, measure out whey and subtract that nutrition from the starting totals. 1 cup of whey is 60-65 calories, .25 grams of fat, .5 grams protein and 12 carbs.
Make sure you save 2-3 tablespoons for the next batch. You should get 4-5 batches before you need to start over. You can freeze your starter cultures.


Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Net Carbs: 1g
Tried this recipe?Mention @2krazyketos or tag #2krazyketos!
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Showing 2 comments
  • Sylvia

    I would like to thank you from the bottom of my heart for this recipe. I’ve been searching for years for a keto yogurt and this recipe is awesome. ❤️

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