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.
How to make keto whipped cream
- 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.
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.
More Low Carb Recipes:
Mississippi Pot Roast | Spatchcock Turkey | Chaffle | Crab Caprese |
Keto Whipped Cream
Ingredients
- 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
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Nutrition Information:
Yield:
32 tablespoonsServing Size:
2Amount Per Serving:Calories: 51Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 4mgCarbohydrates: 0gFiber: 0gSugar: 1gProtein: 0g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.
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