Whipped cream is a surprisingly satisfying guilty pleasure. However, it doesn’t have to come with the guilt. Though sugar-filled store-bought options make it seem like all whipped cream is unhealthy, this couldn’t be further from the truth. The best way to indulge in a healthy and satisfying whipped cream is by making it yourself with a keto recipe. This recipe is so simple and delicious that I always can find the perfect excuse to make more.
Why Keto Whipped Cream?
With one quick look at store-bought whipped cream, you’ll find multiple sources of net carbs. Even the most popular whipped cream recipes call for multiple tablespoons of sugar. Technically, the only reason you can’t have whipped cream on a keto diet is the added sugar. Once you eliminate that, you can indulge in guilt-free whipped cream without falling off the keto bandwagon.
The Basics of Keto Whipped Cream
It is surprisingly quick and easy to whip it up yourself. The easiest way to make sugar-free, keto whipped cream is to use a food processor. In five minutes and zero effort, you'll have a wonderfully rich topping! This whipped cream is amazing. It's rich, wonderfully fluffy, and not overly sweet. It's one of those desserts where the low-carb version is just as good as the original.
Core Ingredients
Made with just a few ingredients:
- Heavy cream: Also known as double cream, clotted cream, heavy whipping cream, or thickened cream.
- Sweetener: Powdered sweeteners tend to work best. Though the granulated form of these sweeteners can also be used, they may lend a grainy texture to your whipped cream. Another option is to use your favorite liquid low-carb sweetener, such as liquid stevia extract or monk fruit extract.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not imitation vanilla.
Essential Equipment
- Mixing bowl (preferably metal and chilled)
- Whisk (chilled metal whisk recommended) or hand mixer, or stand mixer
- Food processor (optional, but simplifies the process)
Step-by-Step Instructions
Here’s how to make foolproof keto whipped cream:
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Method 1: Using a Mixer (Hand or Stand)
- Chill Everything: Keep things cold. Make sure the whisk, bowl, and cream are chilled (but not frozen). Freeze your mixing bowl for at least 15 minutes.
- Prepare the Sweetener: Powder the erythritol using a spice grinder or small blender. Set aside with the rest of the ingredients.
- Pour and Mix: Pour cold heavy cream into a large, dry mixing bowl. If washed prior, make sure that all water is wiped from the mixing bowl as just a small amount of water can ruin whipped cream.
- Start Whipping: Start slowly mixing the cream together using a hand mixer. Increase the speed as the cream thickens to not splash the cream.
- Add Sweetener and Vanilla: After about 60 seconds of whipping, add the powdered erythritol and vanilla extract.
- Continue Whipping: Continue whipping until medium peaks form. The peaks should be noticeable on your beaters when lifted out of the cream.
- Serve: Transfer the cream to a serving bowl to serve with the dish of your choice.
Method 2: Using a Food Processor
- Prepare Ingredients: Place the heavy cream, sweetener, and vanilla in the bowl. The ratios for whipped cream are pretty universal: One cup of liquid heavy cream, 2 tablespoons of sweetener (which equals ½ teaspoon of stevia glycerite), and a small amount of vanilla.
- Process: Process the ingredients on high until soft peaks form. This should take anywhere from 1.5 to 2.5 minutes, depending on how powerful your food processor is.
- Monitor: However, you should keep an eye on it. Try not to overbeat the cream, or it could separate and become grainy.
Tips for Perfect Keto Whipped Cream
- Keep things cold: Use a chilled metal whisk and bowl. The chilled metal can keep the ingredients from warming up too much as they are whisked.
- Avoid Overmixing: Only mix until you have soft peaks. Use a food processor with a "high" setting, this is pretty much a foolproof way to make perfect whipped cream with minimal effort. There's no need for everything to be cold (normally, you would need to chill the mixing bowl and beaters).
- Soft vs. Stiff Peaks: Soft peaks are when the cream holds some shape but still flops over gently when you lift the whisk (or food processor blade). It's airy and ideal for dolloping on desserts right before serving. Stiff peaks stand straight up and keep their shape. The cream feels thicker and more stable, making it better for piping, layering cakes, or holding up longer in the fridge. If you go past stiff peaks, it starts to look grainy and can turn into butter.
- Use the Right Cream: Heavy vs. Heavy cream and heavy whipping cream are the best options. The term “heavy” indicates that the product has at least 36% or more milk fat. In contrast, whipping cream, light cream, and light whipping cream products only come with 30 to 35% milkfat. Heavy whipping cream (which is essentially the same as heavy cream) provides us with a great source of fat on a keto diet.
Variations and Flavor Enhancements
- Extracts: Use different extracts. Experiment with lemon extract, maple extract, almond extract, or peppermint extract in place of vanilla.
- Chocolate Whipped Cream: One of my favorite variations is to make chocolate whipped cream.
- Peanut Butter Whipped Cream: Or make peanut butter whipped cream.
- Color: Change the color.
Serving and Storage
- Serving Suggestions: Not only is the Keto whipped cream sugar-free and tasty, but it also makes an excellent fat booster for added energy and works well with: Matcha Power Pudding, Keto Hot Chocolate Recipe, Keto Custard Tart, Keto Vanilla Latte. Serve with fresh or frozen berries. Whipped cream is a delicious topping for low carb French toast. Our Cinnamon Crisps are a great combo with whipped cream.
- Best Served Fresh: This whipped cream is best served on the day it was made, ideally within 2-3 hours.
- Storage: Whipped cream can be stored for up to 24 hours, covered, in the refrigerator. Adding sweeteners helps stabilize the whipped cream allowing for the peaks to hold for longer. Store whipped cream towards the back of the fridge on a middle shelf, as it is cooler in the back. The cooler temperature helps preserve the peaks.
- Freezing: As this isn’t a keto cool whip (that remains fluffy in a frozen state), it’s best not to freeze it. I don't recommend freezing it. Its flavor and texture can be off after freezing and thawing.
- Dairy-Free Option: If you’d like to make this dairy-free, you can use either coconut cream or plant-based double cream.
Troubleshooting
- Cream Doesn't Fluff: Sometimes the cream just doesn't fluff so make sure to follow these tips for the best keto whipped cream.
- Watery Whipped Cream: If you have a watery keto whipped cream and you made it according to the recipe directions, it is probably the mixing bowl was not dry. Make sure to dry the mixing bowl completely before making this sugar-free whipped cream.
- Overmixing: Stop beating the cream once it’s light and fluffy and can hold a peak. If you continue mixing, the cream will get a bit grainy and instead of soft and fluffy. No problem, though! Just whisk in a few tablespoons of cream and it’ll smooth right back out. At some point, the whipped cream will go from light and fluffy to grainy to a soft butter with lots of liquid left in the bowl. That liquid is buttermilk and the solid is butter!
Health and Dietary Considerations
- Keto-Friendly: You can have whip cream on a keto diet if it contains no sugar or is made with a sugar-free option like keto sugar or monk fruit sugar. The carbs are from added sugars, so making this whipped cream with sugar-free monk fruit keeps it low carb, no sugar, and keto-friendly!
- Sugar-Free: Sugar-free whipped cream is better for you than one with sugar, since sugar is not the best for our bodies. Just use a natural sugar-free source like monk fruit. The cream is high in fat, so this is great in moderation or in keto diets.
- Diabetic-Friendly: This whipped cream recipe is perfect for anyone with diabetes. It is sugar-free and low in carbs and won't spike blood sugar levels.
Recipe
Keto Whipped Cream (Zero Carbs)
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Total Time: 11 minutes
- Servings: 16
- Calories: 103kcal
Ingredients:
- 2 Cups Heavy Cream chilled
- 2 tsp Erythritol
- 1 tsp Vanilla Essence Optional
Instructions:
- Make sure your heavy cream is very cold but not frozen
- Pour 2 cups of heavy cream into a large, clean mixing bowl (make sure the bowl has been rinsed well in water, the slightest residue can ruin a whipped cream)
- Add 2 teaspoons of erythritol (or monk fruit) to the cream.
- Take a hand mixer and begin to whip the cream on a slow setting, you can bring the speed up to medium if you think it won't spray the cream everywhere.
- After 2 minutes whipping add vanilla essence if you wish. (We only add it if a recipe calls for it such as bland keto cake)
- Continue to whip until the cream forms soft peaks when you lift the mixer beaters from the cream. Do not whip past the point of soft peaks or you'll begin to make butter
- Transfer your whipped cream to a serving bowl, apply to recipe or beverage or store in an airtight container for up to 3 days
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