If you are enjoying a delicious keto dessert, a dollop of whipped cream can only make it better. Make this keto whipped cream to keep your macros in line with your goals!

Ingredients needed

• Heavy whipping cream
• Confectioners (powdered) sugar substitute (I used erythritol)
• Vanilla

How to make keto whipped cream

Place heavy whipping cream in a chilled bowl. Begin beating with an electric mixer on low speed. Whip for about 30 seconds or so, until the cream is starting to increase in volume and look a little “frothy.” Turn speed up to medium to medium-high and continue whipping. After about 2 minutes the cream will look like soft clouds.

At this point start adding the sweetener. I like to add it a little at a time if possible, mostly to avoid creating a cloud of white dust. Once the sweetener is mixed in, add the vanilla. Continue beating. When you can see a “trail” left by the beaters that doesn’t immediately sink into itself, you are almost at the endpoint.  You want the texture of a soft peak. This is a peak that will kind of flop over on itself.

You can maybe beat for a couple seconds more than this to get a firmer texture, but do not overwhip. This results in a grainy whipped cream, not the soft fluffy clouds we all love.

Tips for success

Cold cream whips better. Make sure the cream itself is cold but also the beaters and the bowl. Use a metal or glass bowl and place the bowl and beaters in the freezer for at least 10 minutes before whipping.

Cream needs a certain amount of fat to whip. I always use heavy whipping cream for the best results.

Once whipped, the cream will be about double its original volume.

Variations/FAQs

Print Recipe

5 from 18 votes

Keto Whipped Cream

All the deliciousness of sweetened whipped cream in sugar-free form! Keto and low carb friendly!

Prep Time5 mins

Total Time5 mins

Course: Dessert

Cuisine: American

Servings: 16

Calories: 26kcal

Author: Sula

Ingredients

• ½ cup heavy whipping cream
• 2 Tablespoons confectioner’s erytritol powdered sweetener
• ¼ teaspoon vanilla

Instructions

• In a chilled bowl, begin whipping cream on low speed until frothy.
• Increase speed to medium and beat until the cream has increased in volume and starts to resemble soft clouds. Add sweetener and mix in well.
• Add vanilla and continue to beat.
• When you can see trails in the cream left by the beaters, you are almost at the endpoint. Soft peaks are formed when the cream folds upon itself. Another few seconds will yield firmer peaks.

Video

Notes

Do not overbeat. This will result in grainy whipped cream and ultimately butter.

Nutrition

Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 3mg | Potassium: 6mg | Sugar: 1g | Vitamin A: 109IU | Calcium: 5mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Use your keto whipped cream for:

• Keto Chocolate Mug Cake
• Keto Cheesecake
• Any thing you add keto raspberry sauce to!