Whipped Cream (sugar-free, keto)
Homemade sugar-free whipped cream is a breeze to make with just 2 ingredients.
It’s fresh, fluffy, and ready in minutes, the perfect topping for your favorite dessert: dollop it on a decadent keto chocolate cake, swirl it into hot cocoa, or elevate homemade mousses and pies. The possibilities are endless!
The recipe requires:
2 Ingredients
Active cooking time: 4 minutes
Total cooking time: 4 minutes
Table of Contents
Why you will love this!
- Light, fluffy, and fresh
- Versatile topping, that makes everything better
- Ready in 4 minutes
- No added sugar or preservatives
- Low in carbs, only 2.8 g net carbs in 2 cups of whipped cream
- Just 2 basic ingredients
- An ideal recipe for anyone on a keto diet, that keeps blood sugar levels stable
Sugar Free Whipped Cream Recipe
Ingredients
To make homemade keto whipped cream, you’ll need only two main ingredients:
- Heavy Whipping Cream (chilled): Use a cream with at least 33% fat content for best results.
- Low-Carb Sweetener: Pick your favorite sweetener option like erythritol, allulose, or monk fruit sweetener, I like to use erythritol. Opt for the powdered sweetener for easier dissolving, but the granulated version works too. You can make whipped cream without any sweetener if you wish.
Optional add-ins:
- Pure Vanilla Extract: A touch of pure vanilla extract adds a wonderful depth of flavor, but it’s completely up to you.
- Cocoa powder – add a little bit if you want to make chocolate whipped cream.
*You’ll find the exact measurements in the recipe card below.
Equipment
For this easy recipe you’ll need:
- Stand mixer with whisk attachment/ hand mixer with double beaters or other electric mixer, you can even use a food processor.
- Mixing bowl
- Rubber spatula
- Piping bag (optional)
Instructions
The secret to easy and fast whipped cream lies in chilling the heavy cream, a mixing bowl, and your whisk attachment. Placing them in the freezer for about 15 minutes ensures everything is nice and cold.
Once chilled, pour a cup of heavy cream into a cold bowl. Add your chosen sweetener and start beating on low speed.
Gradually increase to medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed.
Pay close attention to the consistency of the cream. Stop whipping once you reach soft peaks, you can use it like this or continue to achieve stiff peaks. After reaching soft peaks, continue whipping at medium speed. The consistency will gradually become thicker and the peaks will hold their shape more firmly.
In just a couple of minutes, you’ll have delicious sugar-free whipped cream ready to enjoy!
Soft peaks vs Stiff peaks vs Over-whipped Cream
Soft Peaks:
- Barely hold their shape.
- The peaks will flop over or droop slightly when you lift the beaters or whisk.
- Useful for recipes where a looser, fold-in texture is desired, like mousses or light cake fillings.
Stiff Peaks:
- Hold their shape well.
- The peaks will stand straight up and hold their form when you lift the beaters or whisk.
- Useful for recipes where a stable structure is needed, like piped decorations, frosting, or meringue cookies.
Over-whipped Cream: The cream becomes very thick, dense, and may even start to look curdled. The peaks may become crumbly and lose their smooth texture. Signs include a churning sound and a stiff, difficult-to-whisk texture.
Tips for the best results
- Use chilled heavy cream, it ensures the fat stays firm and whips up easily. Chill your mixing bowl and whisk attachment in the fridge for 15 minutes alongside the cream.
- Begin whipping on low speed and gradually increase to medium speed. This helps incorporate air bubbles without overworking the cream.
- Pay close attention to the consistency. Stop whipping once you reach soft peaks. Soft peaks hold their shape when you lift the whisk but droop slightly at the tip. Overwhipping leads to dense, grainy cream.
- It’s always better to under-whip slightly than to over-whip. Under-whipped cream can be easily fixed by continuing to whip for a short time.
- If you’re concerned about over-whipping and want extra stability for stiffer peaks, consider using a small amount of a stabilizer like gelatin or cream of tartar (depending on dietary restrictions).
What to serve with whipped cream?
Sugar-free whipped cream adds a touch of sophistication and delightful contrast to a variety of low-carb treats, here are some of my favorite keto desserts:
- Chocolate mousse
- Flourless chocolate cake
- Mascarpone keto crepes
- A hot cup of cocoa
- Strawberry galette
- Pumpkin pie
- Pavlova cake
- Pecan pie
- Trifle
- Lime pie
- Keto ice cream (whipped cream is the main ingredient)
Another great way to use whipped cream is to enjoy it with fresh low-carb berries like strawberries, blueberries, or raspberries. Pair it with keto almond cookies or even make a shortcake with strawberries and mint, and you have a fantastic dessert in no time!
FAQ
How to store sugar-free whipped cream?
Store leftover sugar-free whipped cream in an airtight container or piping bag in the fridge for 3-4 days. Re-whip if it separates.
How much whipped cream do you get from 1 cup of whipping cream?
Whipped cream doubles in volume, so one cup of cream will make about 2 cups of whipped cream.
How to fix over beaten heavy whipping cream?
If your cream is just slightly over-whipped and still soft with small curds, you can try to rescue it by slowly adding a tablespoon of cold, unwhipped heavy cream at a time. Watch for the consistency to return to soft peaks with a smooth texture.
How to make dairy-free whipped cream?
Ingredients:
- 1 can of coconut milk or coconut cream (chilled overnight for best results)
- Sweetener of your choice
- Vanilla extract (optional)
Instructions:
- Open the chilled can of coconut cream. The cream should be solid and separate from the watery liquid at the bottom.
- Scoop only the solid cream into a chilled bowl. Do not use the liquid.
- Whip the coconut cream on medium speed until it thickens and forms soft peaks.
- Add your chosen sweetener (to taste) and a touch of vanilla extract while whipping.
- Once you reach soft peaks, stop whipping. Overwhipping can lead to a curdled texture.
Nutritional Information
Sugar-free whipped cream: nutritional information
Servings: 2 cups
Total carbohydrate 2.8 g
Dietary fiber 0 g
Total sugars 0.1 g
Net carbs 2.1 g
Total fat 37 g
Saturated fat 23 g
Cholesterol 137 mg
Nutritional disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Sugar-free Whipped Cream
2-ingredient sugar-free whipped cream! Light, fluffy & guilt-free. Top keto desserts, hot cocoa, or anything!
Ingredients
- 1 cup heavy whipping cream with at least 33 % milkfat
- 1-2 tbsp. erythritol (granulated or powdered), regulate by taste
- 1 tsp. Pure vanilla extract (optional)
Instructions
- Place heavy cream, a mixing bowl, and your whisk attachment in the freezer for 15 minutes.
- Once chilled, pour the heavy cream into a bowl. Add your chosen sweetener and start beating at low speed. Gradually increase to medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed.
- Pay close attention to the consistency of the cream. Stop whipping once you reach soft peaks, you can use it like this or continue to achieve stiff peaks.
- After reaching soft peaks, continue whipping at medium speed. The consistency will gradually become thicker and the peaks will hold their shape more firmly.
- In just a couple of minutes, you'll have delicious sugar-free whipped cream ready to enjoy!
Notes
Soft Peaks:
- Barely hold their shape.
- The peaks will flop over or droop slightly when you lift the beaters or whisk.
- Useful for recipes where a looser, fold-in texture is desired, like mousses or light cake fillings.
Stiff Peaks:
- Hold their shape well.
- The peaks will stand straight up and hold their form when you lift the beaters or whisk.
- Useful for recipes where a stable structure is needed, like piped decorations, frosting, or meringue cookies.
Over-whipped Cream: The cream becomes very thick, dense, and may even start to look curdled. The peaks may become crumbly and lose their smooth texture. Signs include a churning sound and a stiff, difficult-to-whisk texture.