Keto Whipped Cream
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Last Updated on 05/21/2023 by Lisa Johnson
Keto Whipped Cream is rich and creamy, which makes it perfect on top of a Keto Mocha in the morning or topped with fresh berries in the evening. It is super simple to make and you can adjust the flavoring to meet your craving needs!
I was originally going to make some kind of “fluff” recipe but decided that a sugar-free, Keto Whipped Cream was decadent enough and ultimately simple is sometimes just better. Okay, maybe I was just being lazy, I didn’t even pull out a bowl, lol.
How to make Keto Whipped Cream
Pour 1 cup of heavy whipping cream into a glass bowl or large measuring cup.
Beat the whipping cream with a hand mixer until it starts to thicken, just before peaks start to form.
Add the vanilla and gradually add the confectioner’s sugar until completely combined and stiff peaks form.
I like it really thick!
Store in a sealed container in the refrigerator until ready to use.
Ways to use Sugar-Free Whipped Cream
- Keto Mocha
- As a snack/dessert topped with 5 or 6 fresh raspberries/blackberries as shown above.
- To top a Keto Chocolate Mug Cake
Recipe Tips & Tricks
- This whipped cream will stay thick and creamy for 2 to 3 days, then it will start to soften back up.
- Heavy whipping cream is very low in lactose. I am lactose-intolerant and small amounts do not bother me.
- Try to find one that does not contain carrageenan if possible.
- I always use “confectioners” style sugar. It blends better and seems to stay more stable.
- If you prefer to use stevia, substitute a half teaspoon for the erythritol.
- Serving size is 2 tablespoons
I am currently working on a 7-day Kick Start Meal Plan and Keto Whipped Cream with Berries is one of the snacks. 😉
Enjoy!!
Keto Whipped Cream
Equipment
- Hand Mixer
Ingredients
- 1 cup heavy whipping cream chilled
- 1 tablespoon confectioners erythritol I used a heaping tablespoon
- 1 teaspoon pure vanilla make sure it is sugar-free
Instructions
- Pour 1 cup of heavy whipping cream into a glass bowl or measuring large cup.
- Beat the whipping cream with a hand mixer until it starts to thicken, just before peaks start to form.
- Add the vanilla and gradually add the confectioner’s sugar until completely combined and stiff peaks form.
- Store in a sealed container in the refrigerator until ready to use.
Notes
- This whipped cream will stay thick and creamy for 2 to 3 days, then it will start to soften back up.
- Heavy whipping cream is very low in lactose.
- Try to find one that does not contain carrageenan if possible.
- I always use “confectioners” style sugar. It blends better and seems to stay more stable.
- If you prefer to use stevia, substitute a half teaspoon for the erythritol.
- If whipped cream is not sweet enough, add a couple drops of pure liquid stevia.
This is a really yummy keto treat and so easy.
Yeah, I’m so glad you like it!!