This keto chocolate whipped cream is made in a food processor with heavy cream, cocoa powder, and stevia.
It's superb with fresh berries and also works beautifully as frosting for cakes and cupcakes.
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 whipped cream is so easy to make, and it's delicious. It's such a nice variation of regular keto whipped cream. I love it as a dip for fresh strawberries. It's also excellent as frosting.
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Ingredients
You'll only need a few simple ingredients to make this keto chocolate whipped cream. 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. You want it to have enough fat.
- 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.
Variations
The best way to vary this recipe is to use different flavor extracts. So, instead of 1 teaspoon of vanilla extract, I sometimes use ½ teaspoon of coconut extract, almond extract, or orange extract.
Instructions
You can make this keto 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!
Expert Tip
It's 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 (still delicious but not what we're going for here), try whisking in 2 more tablespoons of heavy cream.
Recipe FAQs
Absolutely! IÂ make this whipped cream with cocoa powder and it turns out wonderfully smooth and so delicious.
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.
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.
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. It's perfect with chocolate cupcakes, keto peanut butter mug cake, keto coconut cake, keto mini cheesecakes, and almond flour cake.
I also like it as a topping for keto hot chocolate and homemade frozen yogurt.
Sometimes I serve it with berries for a tasty, elegant dessert. I like to layer it with strawberries or raspberries. It looks so pretty!
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Recipe Card
Keto Chocolate Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon stevia glycerite - (equals 3 tablespoons 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 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.
Video
Notes
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Linda Hagerty
Can you suggest a substitute for a food processor? Looking forward to trying!
Vered DeLeeuw
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.