Description
This is a super easy Sugar-Free Keto Whipped Cream recipe and is so versatile to enhance so many of your favorite desserts. You haven’t had whipped cream until you have it this way!
Ingredients
- 1 cup Heavy Cream
- 2 Tbsp Powdered Swerve
- 2 tsp Vanilla
Instructions
- The first thing to do is stick a bowl and beaters from your electric mixer into the freezer for about 30-60 minutes to chill up.
- Then take out your bowl and pour the heavy cream into the bowl and start to mix it on low speed so that the cram doesn’t end up splashing out of the bowl.
- As it starts to thicken a little turn up the speed and once again when it gets a little thicker turn up the speed again until your mixer is on medium-high to high speed.
- Mix until your whipped cream has almost reached your desired thickness.
- Then add your vanilla and powdered sweetener.
- Mix again but only 30-60 seconds to make sure that your ingredients are well blended.
Notes
0.8 NET CARBS PER ¼ CUP
Do not overmix your whipped cream or else it will reach the point of no return…it will now become butter.
Whipped cream doubles in size when you whip it. Use a big enough bowl to accommodate the expansion.
Make sure to remember to chill your bowl and beaters for 30 minutes. Your cream will whip better when everything else is chilled.
Use powdered sweetener because it will leave your whipped cream smoother than if you were to use granulated sweetener.
Start your mixer on low and work it up to high as the cream starts to form. Otherwise, you will end up with cream all over you and the kitchen.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Desserts