Dip strawberries or blueberries in this decadent low carb whipped cream. There are just three ingredients and one simple step! Time to break out your mixer and make your own whipped cream at home. You will fall in love and always make your own whipped cream from now on! Store bought will just not do.,
Low Carb Whipped Cream
One of the things I seriously missed when I gave up sugar and most carbs was frosting and ice cream. Basically, anything creamy that had to do with desserts. That includes filling inside cookies and sweet dips.
Instead of enduring rough cheat days that end up making me feel even worse, I decided to create a whipped cream that tastes like I’m cheating! The best part is, I’m not cheating. Not even one bit.
This whipped cream is extra light and fluffy. I always beat it until stiff peaks form. It might take me a little while longer, but all that time is worth it. You can taste the extra effort in the texture.
And for me, this recipe is mostly about the texture. That is why it is called whipped cream, after all!
How Many Carbs Are in a Serving?
It is really important to note that while this is low carb and doesn’t have any extra sugar in it, the heavy whipping cream itself does have carbohydrates in it.
A serving of whipped cream is half a cup. If you are tracking your carb intake, this keto whipped cream has 5.5 carbs per every half-cup serving.
Since it does have 5.5 carbs in every 1/2 cup, be careful not to overindulge in it if you are trying to track your carbs. Even though it will taste so incredible that you will want to eat it with a spoon, you should be careful not to eat the entire thing in one sitting.
How to Make Keto Whipped Cream?
This recipe could not be easier! You make whipped cream by literally whipping heavy cream with vanilla and some calorie-free sweetener. The secret to the amazing texture is whipping the cream. If you don’t enjoy using a hand mixer because your arms get tired, invest in a stand mixer like a Kitchen-Aid or an electric hand mixer. It will be worth it! Just turn it on and it does the work for you.
Chill the bowl that you will be mixing in. This will make the process move much faster.
First, add the heavy whipping cream into the mixing bowl. I like to use organic heavy cream for my homemade whipped cream. The container that I normally buy is 16 ounces which is two cups of heavy cream.
Next, add in one tablespoon of calorie free sweetener like Swerve Confectionary Sugar. Swerve’s one tablespoon is a serving size and the nutritional information is zero net carbs. YAY!!
Then, you add one tablespoon of vanilla extract. I like to use the clear kind so that I keep my whipped cream pure white.
Break out the stand mixer with the whisk attachment or an electric hand mixer with a whisk attachment. When you first start the mixing, the mixture will be liquid and you are just whipping in air into the cream hence being called whipped cream.
Once the mixture starts to get lines and sticks to the whisk, then you have your whipped cream. The time varies based on speed and the device you are using. Don’t whip it too long as it will eventually turn into butter. Using the electric mixer with a room temperature bowl, it took about ten minutes. With a chilled bowl in a stand mixer on high, it could take only a minute.
What is the best sugar-free sweetener?
Telling you the best sugar-free sweetener is tough because it is a matter of personal preference. What tastes delicious to me might not taste the best to you.
I used Swerve. This is my favorite sweetener right now. I think it has just the right amount of sweetness without any bad aftertaste.
You can also use Truvia or Stevia. Basically, try to pick a plant-based sweetener.
Stay away from any sweetener with aspartame as that will negatively impact your health in the long term.
How To Store Low Carb Whipped Cream?
There are two ways you can store this whipped cream – in the refrigerator or in the freezer. If you want to refrigerate it, it will last about 2 weeks in the refrigerator.
If you want to freeze it, store it in a plastic container with a lid that will seal it tight. Write the date on it. Then when you want to thaw it, just put it in the refrigerator overnight.
It will stay good in the freezer for about 3 months.
4 Ways to Use Whipped Cream
I love this whipped cream! There is just enough sweetness to cut my sugar cravings. It’s fluffy and creamy and incredibly decadent.
You can use it as a topping for keto pies. You can also use it as a topping for your homemade lattes.
Anything you’d use as a sweet dip or topping, you can use this. Here are some more ideas for you.
- Dip your favorite fruits like strawberries in this low carb whipped cream.
- Use your whipped cream as a topping on these Keto Friendly Shortbread Biscuits.
- You can top your MCT Coffee or fatty coffee with Whipped Cream.
- One of my favorite ways to have whipped cream is on top of a low carb chocolate milk with Barlean’s Green Chocolate Silk and almond milk. During the cold season, you can make this as a Keto Hot Chocolate. I love to grate fat bombs on top of the whipped cream. Here is one of my favorite fat bomb recipes.
Low Carb Whipped Cream
- 16 oz Heavy Whipping Cream
- 1 tbsp Vanilla Extract
- 1 tbsp Swerve
- Mix Ingredient together and whisk with electric hand mixer until you get semi-stiff peaks. Do not over beat.
More Keto Recipes
Do you need more keto recipe ideas to put on your menu? Try some of my favorite ones next!