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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



  • 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).


  • 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.


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

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