Katrina's Cookbook

Ketogenic Coconut Yogurt
(from Ketogenic Desserts and Snacks-John Richards)

1 cup full fat coconut milk
2/3 cup heavy whipping cream
1/2 tsp. xanthan gum
2 capsules probiotic-10

**Makes 4 servings

-Open up your can of coconut milk and stir it thoroughly to combine the milk and cream.

-Divide your coconut  milk between two mason jars with lids.

-Break open one probiotic capsule in to each mason jar and stir the milk to disperse the probiotics.

-Put the lid on your jars and then put the jars lid down on to a baking sheet in the oven and turn on the oven light. Leave the yogurt jars to sit for at least 12 hours.

-After 12 hours, pour out your yogurt in to a mixing bowl and add in your xanthan gum. Now, use your hand mixer to thoroughly combine the gum and yogurt.

-In a clean bowl, mix your heavy cream with your hand mixer until you see peaks forming. Once your peaks are stiff, mix the cream in to your yogurt mixtures with your hand mixer.

-Spoon your yogurt back in to your lidded mason jars and refrigerate to chill.

-When you're ready to eat, serve your chilled yogurt with your choice of fresh fruit.


Servings: 4
Nutrition Per Serving
Calories: 317.1
Fat: 32.7g
Protein: 2.1g
Carbs: 5.3g
Sugar 1.3g
Fiber: 0.3g