Easy Keto Whipped Cream Recipe

Keto whipped cream is the sugar-free, low-carb version of traditional sweetened whipped cream. This keto recipe is a great way to top off your low-sugar drinks and keto desserts.

Is whipped cream keto friendly?

Whipped cream is keto-friendly if it is made with heavy whipping cream, keto-friendly sweetener, and flavoring. Reddi whip and cool-whip whipped topping are also keto-friendly but keep in mind they have added ingredients such as stabilizers. This recipe has 3 ingredients, is ready in less than 10 minutes, and is super simple to whip up.

🥫 Ingredients needed:

• Heavy whipping cream - full fat, organic if it is available to you.
• Keto sweetener - I use monk fruit but stevia or erythritol will work as well.
• Flavoring - I use vanilla for my flavoring. Scrape a ¼ of a vanilla bean, use vanilla extract or vanilla paste.

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

You are more than welcome to leave out the sweetener or even the vanilla for a truly whipped cream taste.

Instructions:

👩‍🍳 Chef tip:

• Make sure the whisk/whip is clean and free from grease-free.
• Keep the heavy whipping cream COLD. Chill in the freezer for ½ an hour in summer for best results.
• Chill the bowl and whisk/whip for 30 minutes.
• Use full-fat heavy whipping cream.

Keto Whipped Cream

Sarah Mock

Keto whipped cream is the sugar-free, low carb version of traditional sweetened whipped cream. 

5 from 13 votes

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Prep Time 1 min

Cook Time 0 mins

Additional Time 6 mins

Total Time 7 mins

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Course Low Carb Recipes

Cuisine American

Servings 2 cups

Calories 51 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups heavy whipping cream
• 2 teaspoons monk fruit sweetener
• 1 teaspoon vanilla

Instructions

 

• In a cold mixing bowl with the whisk attachment, pour the heavy cream into the bowl.
  2 cups heavy whipping cream
• Start the mixer on low, stirring for 1 minute, allowing bubbles to form on the surface.
• Turn the mixer up to medium speed while you slowly sprinkle in the sweetener over the surface of the whipping cream.
  2 teaspoons monk fruit sweetener, 1 teaspoon vanilla
• After the sweetener is incorporated, turn the mixer up to full speed and whip for 1-3 minutes until medium to medium-stiff peaks form. Do not over whip.
• Store in a closed container in the refrigerator for up to 4 days.

Notes

Make sure the whisk/whip is clean and free from grease-free.

Keep the heavy whipping cream COLD. Chill in the freezer for ½ an hour in summer for best results.

Chill the bowl and whisk/whip for 30 minutes.

Use full-fat heavy whipping cream.

Nutrition

Serving: 2gCalories: 51kcalFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 4mgSugar: 1g

Tried this recipe?Let us know how it was!