Chocolate Whipped Cream

Chocolate Whipped Cream

A quick and easy recipe for a not-too-sweet chocolate whipped cream. Great with fresh berries, or as frosting for cakes and cupcakes. The food processor makes excellent, thick whipped cream – no elbow grease required – but since it’s so efficient, keep an eye on it and try to avoid over-whipping.

Chocolate Whipped Cream
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Dessert, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
Ingredients
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey*
  • 2 tablespoons unsweetened cocoa powder
Instructions
  1. Place all the ingredients in your food processor bowl.
  2. Process until it all magically turns into whipped cream, about 1 minute.
Notes
*For a lower-carb option, try using Nature's Hollow sugar-free honey substitute (xylitol based). I haven't tried it myself, so if you do try it, please let me know how it was! Nutrition for this version: Calories 113; fat 11g; saturated fat 7g; carbs 2g; sugars 0g; sodium 11mg; fiber 0g; protein 1g.
Nutrition Per Serving
Serving size: ¼ cup whipped cream; Calories: 123; Fat: 11g; Saturated fat: 7g; Carbohydrates: 6g; Sugar: 4g; Sodium: 12mg; Fiber: 0g; Protein: 1g

Chocolate Whipped Cream

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