Made with just 3 ingredients in under 5 minutes, this light and fluffy keto whipped cream is perfect for topping your low carb desserts or serving with fresh berries. It’s naturally low in carbs and tastes exactly like the real thing (because it is).
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Okay, honest question…do you know what whipped cream is made of?
Just in case you don’t, it’s literally whipped cream. Heavy cream, whipped up with a mixer until it’s thick and fluffy.
My husband and a few friends all thought it was made of whipped egg whites. I’ll be honest, I teased them about it a little bit (the ingredients for whipped cream are in the name, after all). But when you think about it, people who don’t spend much time in the kitchen probably haven’t put that together. Who would expect cream to magically fluff up and turn so delicious?
The best part? Making whipped cream from scratch means you control the sweetness and skip all the weird stabilizers and additives in store-bought versions. Plus, it tastes about a thousand times better.
3 Reasons You’ll Love This Recipe
It’s ridiculously easy. You literally just whip cream with a mixer for a few minutes. If you can turn on a mixer, you can make this.
You control the sweetness. Store-bought whipped cream often either tastes sickeningly sweet or tastes like chemicals. This is neither!
It’s versatile. Dollop it on berries for a simple dessert, pile it on keto pumpkin cheesecake, or use it to make keto chocolate mousse fancy. It works with everything.
Ingredient Notes:
Heavy Whipping Cream – Heavy cream is a thick, rich liquid that’s made from the high fat part of cow’s milk. You’ll find it in the dairy section. There is no substitute in this recipe.
Powdered Sweetener – We use either Lakanto powdered sweetener or Swerve powdered sweetener. Either will work fine here, as will any powdered sugar substitute that measures 1:1 for sugar.
Vanilla – Use real vanilla for the best flavor.
How to:
It doesn’t get much easier than making whipped cream!
You’ll want to start with cold whipping cream. Using a cold bowl is helpful as well! Pop the bowl in the fridge or freezer for 20 minutes before starting.
Add the cream to the mixing bowl and use an electric mixer to whip air into the cream. Just keeping beating the mixture until it begins to thicken up.
After 3 or 4 minutes, the cream will have thickened up. Add in the powdered sweetener and vanilla and keep on mixing.
Stop beating when the cream forms soft peaks and looks billowy. You’re ready to dig in!
Storage
Fridge life: Keeps for 3-4 days covered in the fridge. Whipped cream can separate as it sits, but we’ve honestly never had that problem using this recipe. I’m not sure if it’s the monkfruit or if we’ve just gotten lucky, but we make this regularly and it holds up great.
Freezer situation: Do not freeze. It won’t hold up well or thaw nicely.
Make-ahead tip: You can whip this up a few hours before serving and keep it in the fridge. Just give it a quick stir before using if it’s been sitting for a while.
Recipe FAQs:
Absolutely! Grab a wire whisk and get to work. It’s going to take a whole lot of whipping and you might want a friend around as back up to take over when your arm gets tired. 😉 But, it can absolutely be done!
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.
Butter is what happens! 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! If you’re trying to make butter, skip the powdered sugar and vanilla and add a pinch or two of salt.
How to Use Whipped Cream:
Whipped cream is delicious with berries! We often dip berries in freshly whipped cream for a simple, light treat after dinner.
I’ve also been known to microwave a serving of peanut butter until it’s melted, toss in fresh raspberries and then dollop on some whipped cream. It’s so satisfying and so easy!
Of course, this keto whipped cream is a must on our keto chocolate cheesecake, no bake pumpkin pie, and keto chocolate mousse.
Keto Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 2 teaspoons powdered sweetener
- 1/2 teaspoon vanilla extract
Instructions
- Add the cold whipping cream to a medium mixing bowl and beat with an electric mixer until soft peaks form.
- Add the sweetener and vanilla to the cream and beat well until soft and billowy. Do not overmix.
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