Want to Save This Recipe?
Enter your email below and we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
[wpforms id="103279"]
[no_toc]
It’s a fact, keto whipped cream makes everything taste better!
From low carb brownies, to low carb hot chocolate — even just sliced low carb fruits! Whipped cream is here to add some pizzazz to whatever tasty treat you’re munching on.
Not to mention it’s ridiculously simple to throw together, and made the keto way, it has hardly any carbs!
So grab your electric mixer and let’s make some keto whipped cream!
I wanted to share this recipe with you guys ASAP, since I’ve seriously struggled to find keto whipped cream brands or keto whipped cream store bought. And whatever your eating plan may be, everyone deserves a little whipped cream from time to time…
Looking for more keto desserts? Check out my keto cheesecake, keto ice cream recipe, or my avocado ice cream.
Keto Whipped Cream Ingredients.
Traditional whipped cream is made with granular sugar, which I swapped with erythritol (my keto sweetener of choice).
We’ll use powdered erythritol instead of granular, as granular works best when it can dissolve into a recipe’s ingredients — if it doesn’t dissolve, it produces a grainy texture, not worthy of this carb free whipped cream! Simple solution: use powdered sweetener.
I typically use Swerve powdered erythritol, but keto whipped cream with truvia would be equally as delicious.
Heavy whipping cream is this keto recipes primary ingredient! A few things to mention here…
Opt for heavy whipping cream over whipping cream! Heavy whipping cream contains 36% milkfat, which froths up more than the 30% milk fat in whipping cream (thanks Alton Brown for this tip!).
In most recipes, these ingredients can be used interchangeably, but heavy whipping cream does make a big difference in this specific recipe!
Heavy whipping cream gets pretty expensive — I usually stock up at Costco, you’ll find many keto / low carb recipes use this keto foods list item in some form or fashion.
The right tools for the job.
Whip your keto whipped cream ingredients in a metal mixing bowl, either with an electric mixer or whisk.
The trick here is NOT TO OVER BEAT— mixing it too much will create butter, or a weird and clumpy low carb food list item.
If using an electric mixer, about 1 minute at high speed is all you need. You’ll know your whipped cream is done when stiff peaks form. (Stiff peaks: turn the whisk upside down and the peaks still hold their form.)
Alternatively, keto whipped cream can be made in a mason jar! That’s right, just toss your whipped cream ingredients together in a jar and seal the lid. Shake vigorously for about five minutes, then remove the lid to check.
How to Make Whipped Cream
The trick to getting your keto whipped cream nice and whipped, for lack of a better word, is to keep everything coooool — I’m talking about your mixing bowl, your beaters, and your heavy cream. This helps to get the keto whipped cream in it’s optimal frothy form.
Here’s how to make whipped cream:
Cool.
Place your bowl and beaters in the freezer for about 15 minutes before you begin
Pour.
Place all keto whipped cream ingredients into the cold bowl.
Whip.
Then beat your keto whipped cream ingredients together using an electric mixer. Don’t over beat! Beat just until you’ve created soft frothy peaks (over beating will make your whipped cream clumpy).
Sugar Free Whipped Cream Variations
There are SO many ways to get creative with this sugar free whipped cream recipe, here are some ideas:
Food coloring: try adding a few drops of food coloring to this keto whipped cream for a colorful variation of your favorite low carb desserts. Pink for Valentines Day, green for Christmas, you know where I’m going here.
Different extracts: there are a handful of tasty extracts that work wonders in this keto whipped cream recipe — just swap whatever you’re craving with the vanilla and you’ll be good to go! Some of my favorites are orange, peppermint, and maple.
Cocoa powder: add a bit of cocoa powder for chocolate keto whipped cream!
Cinnamon and nutmeg: sprinkle them on in!
How to Eat Homemade Whipped Cream
In our house, the question isn’t how to eat it, but how not to eat all this homemade whipped cream in one sitting! If you’re looking for a little inspiration, here are a few ideas for you:
Topping for keto desserts
Everything from sugar free ice cream, to keto brownies, to keto pancakes taste better with aswirl of keto whipped cream on top!
On its own with your favorite fruits
Dip your favorite keto fruits into this keto whipped cream.
Frozen keto whipped cream dessert
You can also freeze the heavy cream into individual meal prep containers for a tasty frozen treat! Think of it as a quick and easy sugar free ice cream recipe.
How to Store This Whipped Cream Recipe
Store this whipped cream recipe in the fridge. It will lose some fluffiness, but will taste delicious!
As I mentioned before, I’ll often freeze portions of keto whipped cream for a super tasty ice cream substitute.
Keto Whipped Cream Recipe
I can’t wait to see what you guys whip up with this recipe! Hope you enjoy it as much as I do, let me know what you think and if you tried any variations in the comments below!
More No Bake Dessert Recipes
Keto Whipped Cream
Print Recipe Pin RecipeIngredients
- 1 Cup Heavy Whipping Cream cold
- 2 Tablespoons Swerve or Lakanto (see sweetener notes below) powdered
- 1/2 Teaspoon Vanilla
Instructions
- Place bowl and beaters in the freezer for 15 minutes.
- Once chilled, remove from the freezer and add all ingredients to the bowl.
- Beat on medium, until soft peaks form. Be sure not to overbeat (this will make the whipped cream clumpy).
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- The serving size will vary depending on how much you "whip" the cream. The cream SHOULD double in size, which means this recipe will produce 2 cups of whipped cream, and a serving size would equal 1/4 cup.
- * In most recipes, heavy whipping cream and whipping cream can be used interchangeably, but for this specific recipe heavy whipping cream is significantly better! It helps to form frothier peaks.
