This recipe is for delicious homemade Sugar-Free Keto Whipped Cream that will knock your socks off! Thick and creamy, it’s one of everybody’s favorites…yum…It’s the finishing touch on top of so many things!
Whipped cream is definitely one of my favorite parts of any dessert…it’s so light and creamy and not too sweet but just the right amount of sweetness to complement any pie or cake or fruit or hot chocolate…etc just to name a few.
If you have never made your own whipped cream before don’t be nervous. It takes only 5 min to make and it’s so easy. Once you learn how to make it, you will not go back to store-bought whipped cream again. And besides that, it’s low carb and delicious too.
What is Whipped Cream?
Homemade whipped cream is so simple. It’s just what you think it is….heavy cream whipped up and sweetened to put on top of so many yummy desserts. That’s it in a nutshell.
Trust me, you have never tasted whipped cream until you have had real whipped cream from scratch. Cool whip and whipped cream in a can are just artificial replacements for the real thing.
Are Heavy Cream and Whipping Cream the Same?
Heavy cream and whipping cream are not the same, but the two names sound very similar. You would think whipping cream is the right one to use because of its name, but it’s actually the opposite. Heavy cream is better for whipped cream than whipping cream.
The number of times that I tried using whipping cream it always gave me a hard time, and never really came out right. Instead, when you use heavy cream, it always whips up perfect.
Can I Eat Whipped Cream on a Keto Diet?
Normally you can’t eat whipped cream on Keto because it has a lot of sugar in it, way too many carbs and calories.
I’m happy though to say that our homemade whipped cream is definitely low carb and Keto. The Swerve and the vanilla have 0 NET carbs in them and the only carbs are in the heavy cream itself which means this sugar-free whipped cream is only 0.8 NET Carbs per ¼ cup.
In our recipe, there are 26 carbs in the whole thing. That means a few spoonfuls on top of your low carb pie or hot chocolate will only be a few carbs, so enjoy!
What Ingredients are in Keto Whipped Cream?
Heavy Cream – This is the number one ingredient in whipped cream and the base for the recipe. Again, make sure to use heavy cream and not whipping cream which I’ll explain more down below.
Vanilla – An essential ingredient in making whipped cream, giving it just enough flavor.
Powdered Swerve – A low carb sweetener that measures one for one the same as sugar but doesn’t raise your blood sugar as traditional sugar does. By using the powdered form, it dissolves easily and doesn’t leave your whipped cream with that granular or gritty texture.
Best Cream to Use
The best cream to use to make whipped cream is heavy cream because it has more milk fat, 36% than what’s called whipping cream, 30% which will make your whipped cream a little runnier. The heavy cream gives you nice thick texture and allows you to have stiff peaks because of the extra milk fat.
The best sweetener to use for your low carb whipped cream is powdered swerve. The powdered one is better because it dissolves easily whereas granulated swerve leaves your whipped cream a little gritty in texture.
This is a great sugar replacement because for most people it doesn’t raise your glycemic index, and it converts 1 to 1, so if you use 1 Tbsp of sugar then you use 1 Tbsp of Swerve, and if you use 1 cup of sugar you use 1 cup of Swerve….etc
How to Make Homemade Keto Whipped Cream
The first important step in making homemade Keto whipped cream is to put your electric mixer beaters inside a mixing bowl of your choice and stick it in your freezer for at least 30-60 minutes to chill up.
When the bowl and beaters are chilled it helps your whipped cream to firm up easier, and it will hold its shape longer.
When your bowl is well chilled take it out of the freezer and pour in your quart (32 oz) of heavy cream.
Start whipping it on low so as not to splash the cream everywhere out of the bowl all over you and the cabinets and the counter…..then as the cream starts to thicken a little then increase the speed of the mixer until the cream almost reaches completion.
At this point, the finishing touches have to be added so go ahead and add 2 tsp. of vanilla and 4 Tbsp. sweetener and mix again for 30-60 seconds.
We add the sweetener once it’s about 1 minute from being ready because if you add the swerve or vanilla too early in the whipping process you could prevent the cream from whipping properly. Just don’t add it too late or you will overwhip your cream.
So whip it to just shy of your desired stiffness, add the swerve and vanilla and finish whipping.
Serve and enjoy!
Best Tips for Keto Whipped Cream
There are a few helpful tips in making your low carb whipped cream that I would like to share with you.
The first thing to do is to put your bowl and beaters into the freezer to chill them up. Your whipped cream will whip up better the colder the bowl is. If you don’t chill the bowl and beaters it will take it longer to whip and it may be watery because the cream never gets cold enough.
Also, use a glass bowl or a stainless steel bowl because they will hold in the cold better than plastic and will chill up more quickly.
The next tip is when you start mixing, start on low speed so that the cream doesn’t splash on you and all over the counter and cabinets. I find that a handheld electric mixer works the best because it’s lightweight and convenient to use.
Whipped cream doubles in size when you whip it so use a big enough bowl to accommodate the expansion. If you use 1 cup of cream it grows to 2 cups, and 2 cups expand to 4 cups….etc
Use powdered sweetener instead of granular because it will leave your whipped cream smoother. If you use granular it may leave your cream more gritty.
Whip it long enough to convince it to have a firm hold, firm peaks, but not too much that it goes past cream and turns into butter.
Soft Peaks vs Stiff Peaks
People want to know how long to whip their cream and whether they should have soft, medium or stiff peaks. All 3 have their purpose, it just depends on what you will be putting your whipped cream on and how long you want it to last.
Soft peaks occur when the peaks on top are strong enough to stand up and hold their shape but the tips will fall over. But stiff peaks occur when the peaks hold up 100% of the time and not fall over at all.
For instance, if you are topping your hot chocolate or coffee with whipped cream it obviously doesn’t have to last long. But if you are putting it on top of a dessert that may not get eaten entirely in one sitting then you will want to make stiff peaks to last longer.
Soft Peaks – This is where the whipped cream is whipped softly to a softer texture, sort of like soft ice cream. When you lift your beaters you will see little soft peaks that kind of droop over. Soft peaks are perfect for folding into some desserts or to put on top of hot chocolate or coffee.
Medium Peaks – This is where the cream is whipped a little more than soft but not as much as stiff peaks. It has a more stable structure with a few more swirls. I think that medium peaks are good for pancakes with strawberries.
Stiff Peaks -At this stage A lot of swirls in the cream along with a lot of peaks. It is now very thick and you could use it on top of your cakes and similar desserts. When you lift the beaters out of the cream the peak that forms will hold its shape even when you turn the beaters upside down.
What if I Whip Too Long?
If you whip it too long it may not be fixable because it starts to turn into butter or buttermilk.
You can try to stir it with a spatula and stir into it a few more tablespoons of heavy cream. You will see right away if that fixes your problem because the liquid cream will mix with the mixed cream and it may be just enough to reach the right consistency.
If it doesn’t fix it then grab a piece of low carb bread and spread on your new butter!
Different Methods for Making Whipped Cream
Even if you don’t have a hand electric mixer with egg beaters, there are still more ways to make sugar-free whipped cream and have it come out wonderful. Here is a list of more ways to make it.
I think all of these can be used and none are very complicated to use. I just prefer using the hand mixer. It’s lightweight and easy to use and easy to clean up and I’m just used to it.
Food Processor – If you don’t have an electric mixer or just feel like trying another method to make your whipped cream, try using afood processor.Just pulse the cream and swerve together until you reach the stage of soft peaks and then add your vanilla and other ingredients if any.
Blender – You can also try the same steps with ablender. You can add your cream to the blender and blend on low until desired thickness. Next add swerve and vanilla and pulse it for a few seconds. It should then be done.
Immersion Blender – Or you can try making Keto whipped cream in animmersion blender. It is a quicker way to make it so make sure not to over whip it.
Mason Jar – This is an entirely new method for me and probably you too. But using a mason jar is an amazing way to make whipped cream without blenders and beaters. Just pour heavy cream in a mason jar and shake for a few minutes and watch your cream turn into whipped cream!!
When your cream is just about the proper consistency, then add your swerve and vanilla and shake again. It won’t take long and your whipped cream in your jar will be ready to serve.
Different Variations on Sugar-Free Whipped Cream
Just because the original taste of whipped cream is amazing, it doesn’t mean that you can’t add some variety to it with different flavors. In case you want some variety in your coffee or on top of your dessert, here are a few different things you can do when making whipped cream.
There are many flavors that you can add to your whipped cream, just fold these into your cream and the flavor will be enhanced….
My favorites on this list are the fruity ones. I am prone to the citrus flavors in the whipped cream. It goes well on top of fruit, or low carb pie or even a treat by itself just whipped cream in a bowl instead of ice cream. Just whip the cream and zest a lime or orange and mix it by hand into your whipped cream.
The same with chocolate chips, (Lillys no sugar chocolate chips of course). Just fold them into your whipped cream and it’s almost like eating chocolate chip ice cream.
Other Diets This Recipe is Good for
Gluten-free – This is another wonderful treat for anyone who can’t eat gluten.
Vegetarian – As long as you can eat dairy you are all set eating whipped cream.
Nut-free – There aren’t any nuts in our whipped cream, just cream, sweetener, and vanilla.
What to Serve Whipped Cream with?
There are so many yummy things that whipped cream goes well with. In fact, whipped cream enhances just about any dessert you can think of.
Hot chocolate is good but hot chocolate topped with whipped cream is so much better. It makes it creamier and let’s face it…. it’s just fun. Try our Keto Hot Chocolate recipe which goes perfect with whipped cream!
It takes me back to my childhood of first eating all the whipped cream off the top or stirring it into your hot drink while waiting long enough to let your hot chocolate cool off to be able to drink it.
Whipped cream goes so well with many pies and is an essential topping. Try it on apple pie and apple crisp, pecan pie, pumpkin pie…..etc.
Also, strawberries are a good combo with whipped cream. Who doesn’t love a nice big bowl of strawberries topped with whipped cream? And don’t forget to make low carb strawberry shortcake….a great Summertime dessert!
One trick we do is using low carb whipped cream as the frosting on a cake. Again, cake is good, but a cake with whipped cream takes everything to a whole other level!
Stephanie made a cheesecake the other day and of course, it was great but the whipped cream on top was the finishing touch and made it so much tastier!
How to Make Stabilized Whipped Cream
You may have heard of stabilized whipped cream, but wondered what it is. Basically, it’s the process of adding one more ingredient to stiffen it more, which enables you to be able to work with it better and help it to last longer in the refrigerator. This ingredient is cream of tarter.
For each cup of cream just add ¼ tsp of cream of tarter, so for the entire quart of cream, you would have to add 1 full teaspoon to make it stabilized. That’s only 5 grams of added carbs for the whole batch.
If you don’t have the cream of tarter, you could also use Xanthan gum which virtually has so little carbs and you only use about ¼ tsp.
You can also stabilize your low carb whipped cream by adding ¼ cup full-fat sour cream. Just whip it in and it may help your leftover whipped cream to last a little longer in the refrigerator.
How to Store Whipped Cream
The best way you can keep any extra whipped cream is to put it into an airtight container in the refrigerator. It will last about 2- 3 days, depending on how firm it was to start with. After that, it starts to begin to liquefy and you have to throw it away.
Once you see too much liquid forming at the bottom, it’s better to get rid of it.
Can I Re-Whip Whipped Cream?
If your whipped cream seems to be getting a little soft, no, it’s not a good idea to re-whip it. It’s one of those things that it is what it is, so make sure you whip it to your desired texture at first.
So if you think that you are going to be needing your whipped cream to be stiffer to be able to put it on pie or strawberry shortcake or to last longer in the refrigerator, then whip it more in the beginning to stabilize it.
Can I Freeze Whipped Cream?
You may be wondering what to do with your leftover whipped cream that you know you won’t finish in a day or two. The best solution is to freeze it. Yes, believe it or not, you can freeze your low carb whipped cream.
Either put it all in one airtight container or if you want to use it for hot chocolate or dollops for pie etc, then place small or large dollops on a piece of parchment paper in the freezer. When they are frozen take them off and then put them in a container into the freezer. That way you can take them out 1 or 2 at a time.
FYI if you have a partial carton of heavy cream that you are not going to use up before the expiration date, feel free to freeze that too just the way it is in the carton. When you want to use it, take it out the night before and thaw it in the refrigerator. It whips up good the colder it is anyway.
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