Low Carb Vegan Hemp Seed Yogurt

Low Carb Vegan Hemp Yogurt | Meat Free Keto - a sugar free, dairy free, soy free and nut free easy to make addition to your breakfast routine!

Another day, another non-dairy low carb vegan yogurt substitute! I know – super appealing description. Lately, I’ve been trying to reduce my consumption of nuts – mostly because I realized I use them for basically everything, and should diversify my protein sources a bit. I also thought that using hemp seeds for yogurt would be a lower carb alternative to the low carb vegan cashew yogurt I usually make.

That hunch was not wrong! This yogurt is silky and smooth, and only .4g of net carbs per 1 cup serving. Seriously! This yogurt recipe is soy-free and sugar free, as well as technically being paleo, if that’s your thing. It’s also not fermented, which makes it more of a pudding than a yogurt, but work with me here. A lot of people don’t handle fermented foods well, and some just aren’t that keen on having a science experiment sitting on their counter for a few days. Plus, not fermenting this means you can eat it in just a few hours!

I’ll get to the recipe in juuuust a second, but I’m also going to point out that this has 10g of protein per serving, which is pretty amazing for something not remotely fortified with protein powder! I’m such a huge fan of this recipe, and so excited to post it! I really hope you try this – let me know if you do, either on social media, or in the comments!

Low Carb Vegan Hemp Yogurt | Meat Free Keto - a sugar free, dairy free, soy free and nut free easy to make addition to your breakfast routine!

Notes on Making Vegan Keto Hemp Yogurt

  • Because this recipe uses glucomannan powder, the order of the steps is very important!
  • You can hypothetically substitute xanthan gum or guar gum for the glucomannan, though I have not personally tried this.
  • To get the tangy flavor, I added 1/2 cup of lemon juice at the end, but if you wanted a different flavor, you could reduce the lemon juice to about 2 tbsp (for that acidic note), and then add in berries or cocoa powder, or an extract. The world is your oyster!
  • Glucomannan powder will not thicken enough to set up unless it reaches a hot enough temperature, so if you notice that your yogurt is not starting to thicken at all, you can toss it in a saucepan on medium-high heat, and wisk until it does. This shouldn’t happen, though, as long as your water is boiling!
Low Carb Vegan Hemp Seed Yogurt

Category: Breakfast

Cuisine: Vegan, Low Carb

Yield: 4 cups vegan yogurt

Serving Size: 1 cup

Calories per serving: 166

Fat per serving: 12g

Carbs per serving: .4g net

Protein per serving: 10.1g

Fiber per serving: 5.1g

Low Carb Vegan Hemp Seed Yogurt

This super low carb, keto-friendly vegan yogurt is dairy free, sugar free and even yeast, nut and soy free. It's a simple and delicious addition to your breakfast routine!



  1. Boil the water, and combine 1 cup of water with the hemp seeds in a high powered blender. Process until the seeds are smooth and completely free of lumps. There will be black specks that are a natural part of the seed, but if you blend long enough (about a minute), they won't be noticeable in the texture. So, they're just a visual thing.
  2. With the blender still running, add in the glucomannan powder and then the remaining two cups of just-boiled water. Process for another 15-30 seconds. You'll notice that the mixture will have started to thicken.
  3. Add in the lemon juice (or whatever flavor you want!) and blend for a few seconds until thoroughly combined.
  4. Pour into a clean container, seal and refigerate for at least 2-3 hours, until the yogurt sets!

23 thoughts on “Low Carb Vegan Hemp Seed Yogurt

    1. Hi there! You definitely could, but I’m not totally sure of the quantity you’d want to use. The method would be different as well – you would want to bloom the gelatin in cold water before adding it in with the hot mixture! I’m sure you already knew that, but I figure I should say it anyway. 🙂

    2. Okay, I looked into it a little more, and it seems like the general consensus is that you use twice as much gelatin as you would gums (which glucomannan acts as here). Of course, I haven’t tested it, so I can’t say for sure!!

    1. Thanks for the enthusiastic comment! I usually get glucomannan powder on Amazon – I’ve never seen it in stores, though I bet some health stores would have it!

  1. Happy to find this! Made it tonight this evening. I used xanthum gum, seemed to work just fine. Also threw in some blackberries. Taste tested before putting in the fridge, tasted good!

  2. Thanks for the great recipe. I used Xantham gum and added vanilla extract + 3 drops of stevia, the taste is amazing. That said the texture is like a thick soup or shake — is this the way it’s supposed to be? Is there a keto way to get it closer to a yogurt viscosity? thanks!

    1. Hi Sonja! Hm, when I make this with the glucomannen powder, the texture is thick like yogurt. Maybe more xanthan gum is needed? I based the quantities on a reader’s input, but can do a little research to see!

  3. This is great.The glucomannan can be replaced with psyllium husk.Great alternative for vegans and people on keto diet.
    Thank you.

  4. Thanks so much– this was amazing and since im on keto was nervous about the dairy. Above all was the simplicity–

    1. Hi Pia, great question! If the water isn’t hot enough, the glucomannan will no form a gel and everything will be very liquidy. I don’t think this is the same for xanthan gum, though.

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