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    Home » Dessert Recipes » Keto Chocolate Whipped Cream

    Keto Chocolate Whipped Cream

    Last updated: Nov 7, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    An easy food processor recipe for keto chocolate whipped cream, made with cocoa powder and stevia.

    It's superb with fresh berries or you could use it as frosting for cakes and cupcakes.

    Chocolate whipped cream served in a white bowl.

    I'm a whipped cream connoisseur. Did I tell you about the time, years ago, when all I wanted for dessert in a nice restaurant was a bowl of whipped cream? I was too shy to ask, but my husband, bless his soul, asked for me. They were happy to oblige!

    This keto chocolate whipped cream is so easy to make, and it's delicious. It's such a nice variation on regular keto whipped cream. I love it as a dip for fresh strawberries. It's also excellent as frosting.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty treat. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Heavy whipping cream: You can use one without any gums or thickeners, but do make sure it's labeled as "whipping" cream.

    Vanilla extract: Sometimes I use a tablespoon of brandy instead, as shown in the video. If you use vanilla extract, it's best to use the real thing and not the artificially flavored stuff.

    Sweetener: I use stevia. You can use a powdered sweetener instead if you'd like.

    Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder in this recipe. It's milder and less acidic than natural cocoa powder.

    Instructions

    You can make this chocolate whipped cream right in your food processor! The food processor makes excellent, thick whipped cream - no elbow grease required.

    Scroll down to the recipe card for detailed instructions. Here are the basic steps - there are just two of them:

    You simply place all the ingredients, in no particular order, in your food processor bowl.

    Then, you process them into whipped cream. This should take about one minute. That's it!

    A photo collage showing the steps for making chocolate whipped cream.

    Expert tip

    It's super easy to use the food processor in this recipe. But since it's so efficient, do keep an eye on it and try to avoid over-whipping.

    If you do over-whip and end up with thick chocolate butter 😂, try whisking in 2 more tablespoons of heavy cream.

    Frequently asked questions

    Can you add cocoa powder to whipped cream?

    Absolutely! I make this whipped cream with cocoa powder and it turns out wonderfully smooth and so delicious.

    What cocoa powder should I use?

    It's best to use cocoa processed with alkali (Dutch-processed). It will be darker, milder, and not as bitter as natural cocoa powder.

    It's not that natural cocoa powder will be bad in this recipe - but Dutched will taste better, in my opinion.

    What sweetener should I use?

    I use stevia glycerite in this recipe. I like the glycerite formulation because it nearly eliminates the bitter aftertaste typical of stevia.

    You can use a granulated sweetener if you prefer, but make sure it's powdered, or the texture of the whipped cream could end up being grainy.

    How long does chocolate whipped cream last?

    It's best to make it on the day you plan to serve it, and no more than a few hours ahead of time. It does keep okay for a day in the fridge, but it tends to lose some of its fluffiness.

    Serving suggestions

    You can use this whipped cream as frosting for cakes and cupcakes (I think it would be great with these chocolate cupcakes). I also like it as a topping for keto hot chocolate.

    Or serve it with berries for a tasty, elegant dessert. I like to layer it with strawberries or raspberries. It looks so pretty!

    Keto chocolate whipped cream served in a white bowl.

    Related recipes

    • Keto Cream Cheese Frosting
    • Keto Whipped Cream
    • Yogurt Frosting
    • 30 Amazing Keto Desserts

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Chocolate Whipped Cream
    4.97 from 171 votes
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    Fluffy Chocolate Whipped Cream

    An easy food processor recipe for chocolate whipped cream made with cocoa powder. Great with fresh berries or as frosting for cakes and cupcakes.
    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 servings
    Calories: 107kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 cup heavy whipping cream
    • 1 teaspoon vanilla extract
    • ½ teaspoon stevia glycerite (equals 3 tablespoons sugar)
    • 2 tablespoons unsweetened cocoa powder, processed with alkali

    INSTRUCTIONS

    • Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in your food processor bowl.
    • Process until it all magically turns into thick whipped cream, about 1 minute.
    • 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.

    WATCH THE VIDEO:

    NOTES

    It's best to make this whipped cream on the day you plan to serve it, and no more than a few hours ahead of time. It does keep okay for a day in the fridge, but it tends to lose some of its fluffiness.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Calories: 107kcal | Carbohydrates: 1.6g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Sodium: 11mg | Fiber: 0.4g | Sugar: 1g
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    More Low-Carb Desserts

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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