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!
Yes, I am doing a blog post for keto whipped cream. You may not know, but you can make whipped cream keto…let me show you how!
The most important thing to note is that whipped cream is not carb free. Each serving has about 2 net carbs.
So this recipe uses 1 cup of heavy whipping cream. Each serving is ⅛th of the entire batch.
It’s hard to determine exactly how much keto whipped cream that would be because it will depend on how much air is whipped into the final batch.
Your best bet is to measure all that you made and then portion it out into 8 servings.
How do you make whipped cream keto?
All whipped cream starts with cold heavy whipping cream and you beat it to stiff peaks with some vanilla and powdered sweetener.
Well, for keto, you need to use a sugar free sweetener. I linked to my favorite one in the recipe card. My favorite brands are Swerve or Lakanto.
It needs to be powdered.
Now you just beat it until the cream holds it’s shape. it will be stiff and not collapse on itself.
How do you store whipped cream for later?
This makes 8 servings but you probably will not be eating all 8 servings at once (I hope!)
The best thing you can do is store the whipped cream in a metal or glass bowl with a lid in the coldest part of the refrigerator.
This is usually in the very back or next to the ice maker.
This should keep your keto whipped cream from collapsing.
What can I use this keto whipped cream for?
I like to use it as icing on cupcakes or cakes. You can also top keto chocolate mousse, or your keto coffee!
Checkout these other delicious keto friendly recipes:
Keto Whipped Cream - 100 Calorie Treat!
INGREDIENTS
- 1 Cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sweetener (Click here to see my favorite on Amazon)
- ½ teaspoon Vanilla Extract
EQUIPMENT
- Hand Mixer
INSTRUCTIONS
- Add all ingredients to large mixing bowl and beat until the cream forms stiff peaks. Keep refrigerated in the very back of the refrigerator where it is coldest.
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 😉