How to Make Sugar Free Keto Whipped Cream
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Learn how to make Sugar Free Keto Whipped Cream in just five minutes using three simple ingredients! This easy recipe is an absolutely delicious topping for desserts, lattes, smoothies, fresh fruit, and more.
Is Whipped Cream Keto Friendly?
If you’re following a Keto or Low Carb way of eating, you don’t have to miss out on your favorite sweet treats and desserts. And that includes whipped cream!
With a very simple swap, every generous serving of 1/4 cup of Keto whipped cream has only 1 net carb! You can’t beat that. You might be wondering how to make whipped cream keto and sugar free. It’s easy!
To make whipped cream Keto friendly and sugar free, simply omit sugar and swap a keto-friendly sweetener.
What you Need
- Heavy whipping cream (often referred to as HWC)
- Monk fruit Sweetener or Keto-friendly sweetener of choice. Use 2 teaspoons of monk fruit sweetener, Swerve sweetener, or erythritol for every cup of heavy whipping cream; Alternately, use 1/4 teaspoon stevia for every cup of heavy whipping cream.
Note: Powdered sugars have a grittier texture and don’t work well in this recipe. - Vanilla extract
- Electric stand mixer with whisk attachment or Hand mixer and metal or glass bowl.
Making the Recipe, Step by Step
You won’t believe how simple it is to make whipped cream, once you learn the secrets to making it perfect every time. Here’s how:
First, chill the cream, mixing bowl, and attachments. The secret to making super creamy, fluffy whipped cream is making sure it stays cold. Simply place your glass or metal mixing bowl and whisk attachment in the refrigerator for 20-30 minutes, and keep the whipping cream in the back of the refrigerator until just before you use them.
Next, add the ingredients to your mixing bowl. Add the chilled heavy whipping cream, sweetener, and vanilla extract to your bowl. The cream will almost double in size while it’s whipped, so be sure there’s plenty of room in your mixing bowl.
Mix on medium speed for 5-6 minutes. Use a hand mixer or stand mixer with whisk attachment set to medium speed until it has soft peaks. Be careful not to over-mix your whipped cream!
How to test whipped cream for soft peaks: When you take your whisk out of the mixture, the whipped cream will form a small peak, but will be soft and fold over easily. This is the fluffy consistency and soft-medium firm peak we’re looking for in the best whipped cream ever.
Method Adaptations
If you don’t have an electric mixer, you can also make the recipe by hand or in a mason jar! Here’s how:
How to Make Whipped Cream in a Mason Jar
Add all ingredients to a chilled mason jar, only filling halfway, because it will almost double in size as it turns into whipped cream. Cover tightly and shake vigorously for 1 minute.
Open the lid and check the consistency. Cover and shake more if needed to reach the desired consistency. Be careful not to over-shake it, though, or it’ll turn into sweet butter!
How to Make Whipped Cream by Hand
Add all ingredients to a large chilled bowl. Whisk by hand until you reach the desired consistency. Check for soft peaks by removing the whisk and turning it upside down. There should be peaks formed on the end of the whisk but the top should fold over easily.
Recipe FAQ
The difference is in fat content. Whipping cream is 33% milk fat and HEAVY whipping cream is 36% milk fat.
Whipping cream and heavy whipping cream are interchangeable in many recipes. You can use either to make whipped cream, but heavy whipping cream will give you a creamier, fluffier result when you make whipped cream.
Choose HEAVY whipping cream to make whipped cream.
Whipped cream is best and fluffiest right after you make it, but it can be made in advance if need be and leftovers can be saved for another time.
The best way to store homemade whipped cream is to carefully spoon the mixture into an airtight container, preserving its fluffiness. You could also skip transferring the whipped cream and cover the mixing bowl with plastic wrap.
Store covered in the refrigerator 3 to 4 days, unless the best-by date on the heavy whipping cream container comes first.
What to Serve with Keto Whipped Cream
My favorite low carb way to use whipped cream is served with fresh berries. But guess what? There are tons of other ways to enjoy it! You can use it to make butterbeer and even add it to an Oreo frappucino.
Serve a big spoonful on top of your Keto desserts and drinks like a Chocolate Shake, Iced Coffee, or Chocolate Cake. The possibilities are endless!
If you want a little more indulgence, try keto whipped cream with this Japanese Strawberry Shortcake (not fully Keto but a splurge here and there is totally okay!).
Sugar Free Keto Whipped Cream
Equipment
Ingredients
- 2 cup heavy whipping cream
- 1 teaspoons vanilla extract
- 4 teaspoons monk fruit sweetener or keto-friendly sweetener of choice
- 2 teaspoons cocoa powder optional, for chocolate flavor
Video
Instructions
- Chill the cream, mixing bowl, and attachments. Simply place your glass or metal mixing bowl and whisk attachment in the refrigerator for 20-30 minutes, and keep the whipping cream in the back of the refrigerator until just before you use them.
- Add the chilled heavy whipping cream, sweetener, and vanilla extract to your bowl. The cream will almost double in size while it’s whipped, so be sure there’s plenty of room in your mixing bowl.
- Mix on medium speed for 5-6 minutes. Use a hand mixer or stand mixer with whisk attachment set to medium speed to whisk the cream until it almost doubles in size and has soft peaks. Be careful not to over-mix your whipped cream.
- Serve immediately or store covered in the refrigerator until you're ready to serve.
Notes
Store covered in the refrigerator 3 to 4 days, unless the best-by date on the heavy whipping cream container comes first.
