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2 beaters with keto whipped cream

Keto Whipped Cream

Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 103kcal

Ingredients

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).

Notes

  • 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.

Nutrition

Calories: 103kcal | Carbohydrates: 1g | Protein: 0g | Fat: 11g | Cholesterol: 40mg | Sugar: 0g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com