Home » Low-Carb Desserts » Keto Whipped Cream
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
The easiest way to make keto whipped cream is to use your food processor. You'll have a super fluffy, rich topping in five minutes and zero effort!
It's amazing on its own, and it's also the perfect topping for berries, mug cakes, and crustless pies.
This sugar-free 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 truly just as good as the original.
The best part: It's VERY easy to make! I simply use my food processor, dump the three ingredients in, press "start," and it's ready in TWO MINUTES. No elbow grease required!
Jump to:
- Ingredients
- Instructions
- Frequently asked questions
- Expert tip
- Variations and substitutions
- Serving suggestions
- Related recipes
- Foodie Newsletter
- Recipe Card
- Let's Connect
Ingredients
You'll only need three ingredients to make a rich, delicious keto whipped cream. Don't you love recipes with a short ingredients list! The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Heavy whipping cream: Since we're using the food processor, it doesn't have to be super-cold. You can use heavy cream with or without gums and thickeners - both work.
Sweetener: I use stevia glycerite. You could use a powdered sugar-free sweetener instead.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. There's a difference.
Instructions
It's so easy to make keto whipped cream! Here are the basic steps - the detailed instructions are in the recipe card below.
1. Fit your food processor with the standard "S" blade and place the ingredients in the bowl.
2. Process the ingredients on high until soft peaks form. This should take 2, maybe 2 ½ minutes.
3. You can use the whipped cream immediately, or chill it for up to 2 hours before using.
Frequently asked questions
What are "soft peaks?"
Soft peaks mean that when you lift beaters (or the food processor's blade) up from the whipped cream, a peak forms. But it's soft and barely holds its shape.
What sweetener to use in keto whipped cream?
I sweeten it with stevia glycerite, my favorite sweetener these days. I like it because the glycerite formulation greatly minimizes the aftertaste typical of stevia.
However, if you'd like, you can use a powdered sweetener such as Swerve Confectioners instead of stevia.
How is keto whipped cream different than regular whipped cream?
It's actually very similar. You simply omit the sweetener, replacing it with a sugar-free sweetener.
The ratios are pretty universal. 1 cup of liquid heavy cream, 2 tablespoons of sweetener (so in our case ½ teaspoon stevia glycerite), and a little vanilla.
Can you make whipped cream in advance?
You can make it in advance, but not too far in advance. I find that it keeps in the fridge for 1-2 hours, but after that, it starts to revert back to its liquid form.
Expert tip
I have found that if you have a food processor with a "high" setting, this is pretty much a foolproof way to make great whipped cream with minimal effort.
There's no need for everything to be cold (normally you would need to chill the mixing bowl and the whisks). The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes.
Just keep an eye on it. Whip only until soft peaks form, then stop. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip.
Variations and substitutions
As mentioned above, you can replace the stevia with a powdered sweetener. Just make sure it's powdered to avoid a grainy texture.
If you like coconut, an interesting variation is to use pure coconut extract instead of vanilla extract. But use less of it - try ⅛ teaspoon. It has a very strong flavor and could easily overpower your dessert.
Finally, one of my favorite variations is to make chocolate whipped cream. It's so rich and delicious!
Serving suggestions
This sugar-free whipped cream is wonderful as a topping for berries, apple crisp, grilled peaches, or (if you eat them) baked pears. It's also very good with the following desserts:
- Chocolate pie
- Keto microwave cheesecake
- Peanut butter mug cake
- Low-carb strawberry shortcake
- Keto Chocolate Whipped Cream
- Keto Cream Cheese Frosting
- 30 Amazing Keto Desserts
- Yogurt Frosting
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.
Recipe Card
4.99 from 214 votes
Pin Recipe Print Recipe
5-Minute Keto Whipped Cream
It's easy to make delicious keto whipped cream in the food processor. It's the perfect topping for berries, mug cakes, and crustless pies.
Prep Time5 minutes mins
Total Time5 minutes mins
Servings: 8 servings
Calories: 102kcal
Author: Vered DeLeeuw
Ingredients
- 1 cup heavy whipping cream
- ½ teaspoon stevia glycerite (or 2 tablespoons of a powdered sweetener)
- 1 teaspoon pure vanilla extract
Instructions
Fit your food processor with the standard "S" blade.
Place the ingredients in the food processor's bowl.
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.
Use immediately, or chill it for up to two hours before using it.
Video
Notes
When using the food processor, there's no need for everything to be cold (normally you would need to chill the mixing bowl and the whisks). The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes.
Just keep an eye on it. Whip only until soft peaks form, then stop. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 0.25cup | Calories: 102kcal | Carbohydrates: 0.8g | Protein: 0.6g | Fat: 11g | Saturated Fat: 7g | Sodium: 11mg
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Low-Carb Desserts
- Keto Mug Cake
- Keto Brownies
- Keto Cookie Dough
- Keto Strawberry Shortcake
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Danielle
Made this tonight for our sugar free apple cobbler. Wow it complimented the dessert so well. Just sweet enough to know it is there and OHH so creamy. My diabetic hubby was a very happy man tonight 🙂Reply
Vered DeLeeuw
Yay! I'm so glad this was a success, Danielle! Thank you for sharing your experience.
Reply
Ruben Barron
How long will this Keto whipped cream keep in the refrigerator? Can it be used in recipes calling for regular whipping cream like ambrosia or fruit salads?
Reply
Vered DeLeeuw
It can be used in recipes, but not far in advance. It keeps in the fridge for about 12 hours, but after that, it starts to revert back to its liquid form. I usually whip it right before serving it.
Reply
