This keto chocolate whipped cream is made in the food processor. It's superb with fresh berries and also works beautifully as frosting for cakes and cupcakes.
This whipped cream is easy to make and so delicious. It's a variation of my recipe for keto whipped cream. I love it as a dip for fresh strawberries. It's also excellent as frosting. But most of all, I like to eat it by itself in a dessert bowl. It's like eating a creamy, fluffy chocolate mousse!
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Heavy whipping cream: You can use one without any gums or thickeners, but make sure it's labeled as "whipping" cream. You want it to have enough fat.
- Vanilla extract: Sometimes, I use a tablespoon of brandy instead, as shown in the video below. Another great variation is to use different flavor extracts. Instead of 1 teaspoon of vanilla extract, I sometimes use ½ teaspoon of coconut extract, almond extract, or orange extract.
- Sweetener: I use stevia glycerite. I like the glycerite formulation because it nearly eliminates the bitter aftertaste typical of stevia.
- Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder. It's milder and less acidic than natural cacao powder.
Instructions
You can make this dessert right in your food processor! The food processor makes excellent, thick whipped cream - no elbow grease required. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You simply place all the ingredients, in no particular order, in your food processor bowl.
Process them into whipped cream. This should take about one minute.
Transfer to a bowl and serve.
Recipe Tip
It's easy to use the food processor in this recipe. But since it's so efficient, keep an eye on it and try to avoid over-whipping. If you over-whip and end up with thick chocolate butter (still delicious but not what we're going for here), try whisking in 2 more tablespoons of heavy cream.
Recipe FAQs
You can use cocoa powder. It mixes well into the heavy cream, and the dessert turns out wonderfully smooth and delicious.
You can use a granulated sweetener if you prefer, but make sure it's powdered to prevent a grainy texture.
Yes. You can whip it the old-fashioned way. Use a metal bowl. Chill the bowl and mixer attachments for 15 minutes in the freezer - heavy cream whips best when very cold. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla extract, stevia, and cocoa powder on medium-high speed for 3–4 minutes or until soft peaks form.
You can store this whipped cream in an airtight container in the fridge for a couple of days, but it's best to make it on the day you plan on serving it. I don't recommend freezing it.
Serving Suggestions
You can use this whipped cream as frosting for cakes and cupcakes. It's perfect with any of the following:
- Chocolate cupcakes
- Peanut butter mug cake
- Keto coconut cake
- Keto mini cheesecakes
- Almond flour cake
- Coconut four cake
I also like it as a topping for homemade frozen yogurt. Sometimes, I serve it with berries for a simple yet elegant dessert.
Recipe Card
Keto Chocolate Whipped Cream
Video
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon stevia glycerite - equals 3 tablespoons of powdered sugar
- 2 tablespoons cocoa powder - unsweetened, processed with alkali
Instructions
- Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in your food processor bowl.
- Process on high for about one minute, until the mixture magically turns into thick whipped cream. If needed, stop once to scrape the sides and bottom of the food processor bowl.
- Transfer the whipped cream to a bowl and serve with berries or use it to frost cakes or cupcakes.
Notes
- You can use heavy cream without any gums or thickeners, but make sure it's labeled as "whipping" cream. You want it to have enough fat.
- You can replace the stevia with 3 tablespoons of a powdered sweetener.
- It's best to use Dutch-processed cocoa powder. It's milder and less acidic than natural cacao powder.
- It's easy to use the food processor, but since it's so efficient, keep an eye on it and try to avoid over-whipping. If you over-whip and end up with thick chocolate butter (still delicious but not what we're going for), try whisking in 2 more tablespoons of heavy cream.
- You can store this whipped cream in an airtight container in the fridge for a couple of days, but it's best to make it on the day you plan on serving it. I don't recommend freezing it.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
harry says
Hi
can i mix the heavy cream on low for a few min and then add the rest of the ing?
my heavy cream becomes stiff very quickly even on low
i wouldnt even try medium speed. it will turn to butter,
Vered DeLeeuw says
Hi Harry,
I love your question because it highlights how, even when a recipe is meticulously tested and written, people should adjust it to their own kitchen, equipment, ingredients, and climate.
So, the answer is yes - you know your ingredients better than I do, and it's a great idea to adjust the recipe accordingly.
Linda Hagerty says
Can you suggest a substitute for a food processor? Looking forward to trying!
Vered DeLeeuw says
Hi Linda,
You can whip it the old-fashioned way. Use a metal bowl. Chill the bowl and mixer attachments for 15 minutes in the freezer - cream whips best when very cold. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla extract, stevia, and cocoa powder on medium-high speed for 3–4 minutes.