An easy food processor recipe for keto chocolate whipped cream, made with cocoa powder and stevia. Wonderful with fresh berries or 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 keto chocolate whipped cream is so easy to make, and it’s delicious. It’s such a nice variation on regular keto whipped cream.
The ingredients you’ll need
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.
How to make keto chocolate whipped cream
In your food processor! 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. Scroll down to the recipe card for detailed instructions. Here are the basic steps – there are just two of them:
1. Simply place all the ingredients, in no particular order, in your food processor bowl.
2. Then process them into chocolate whipped cream. This should take about one minute. That’s it!
Can you add cocoa powder to whipped cream?
Absolutely! I make this whipped cream with cocoa powder and sweeten it with stevia. You can probably replace the stevia with a low carb granulated sweetener if you wish, although I haven’t tried it myself.
As for the cocoa powder, 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 to use
I use stevia glycerite in this recipe. I like the glycerite formulation because it nearly eliminates the bitter aftertaste typical to 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 it last?
It’s best to make this chocolate 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.
How to use keto chocolate whipped cream?
Or 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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Chocolate Whipped Cream
- 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.