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.

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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.

What ingredients are in keto whipped cream?

• 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 1/4 of a vanilla bean, use vanilla extract or vanilla paste.

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

Low Carb Whipped Cream Tips:

• Make sure the whisk/whip is clean and free from grease-free.
• Keep the heavy whipping cream COLD. Chill in the freezer for 1/2 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.
• 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.
• 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 1/2 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!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.