This keto whipped cream is perfect for those tasty keto desserts! 3 Ingredients and just a few minutes is all you need. Make your cup of coffee even better topped with a dollop of this sweet goodness!
Homemade Keto Whipped Cream
Anytime I make a keto-friendly dessert, I have to make this keto friendly whipped cream recipe. Whipped cream is the best way to finish off any low carb desserts. I especially love it on my Keto Flourless Chocolate Cake, Keto Chocolate Pudding, or Keto Chocolate Mousse.
How to make basic keto whipped cream
This recipe only requires 3 simple ingredients.
1 cup of heavy cream: Using full-fat Heavy whipping cream (35% fat) or heavy cream (38% fat) will yield the best results. Light cream and half and half will not whip up into whipped cream so it is best to avoid those for this recipe.
2 tablespoons of keto friendly powdered sweetener
½ teaspoon vanilla extract: you can flavor this keto whipped cream in different ways depending on the extract used. Almond extract or peppermint extract would be delightful over coffee, ice cream or hot chocolate.
Pro tips:
- Make sure your heavy cream is cold and straight from the refrigerator. It also helps the cream to whip faster if you use a cold metal bowl.
- Make different flavors of whipped cream by added espresso powder, ground cinnamon, or cocoa powder.
Recipe Card
Keto Whipped Cream Recipe - Only 3 Ingredients
Ingredients
- 1 Cup Cold Heavy Cream
- 2 Tablespoons sugar free powdered sweetener note 1
- ½ teaspoon Vanilla Extract
Method
- Add all ingredients to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Use a cold bowl will make the process even quicker. Start with the mixer on medium, then gradually increase the level to high speed as the whipped cream begins to thicken. Continue to beat until the cream forms stiff peaks. If you prefer soft peaks, reduce the beating time.
Notes
- Keto-friendly Sweetener: I like to use powdered Lakanto or powdered Swerve as my sugar-free sweeteners of choice. Powdered is needed for a non grainy texture.
- Storage: in an airtight container in coldest part of the refrigerator, typically the back or the bottom. It should last up to 5 days.
Christine says
Just made this to go with the crustless pumpkin pie, delish!
Tracy says
Can’t go wrong with thick whipped cream! My favorite and quickest dessert is your recipe, for individual servings, with 1 tablespoon of all natural peanut butter (read those labels for sugar/carb content) whipped into the cream. I justify eating it by whipping it in a large bowl by hand…makes me work for my keto treat ????