The easiest way to make sugar-free, keto whipped cream is to use a food processor. In five minutes and zero effort, you'll have a wonderfully rich topping.
This whipped cream is amazing. It's rich, fluffy, and not overly sweet. It's one of those desserts where the low-carb version is just as good as the original. The best part is that it's incredibly easy to make! I simply use my food processor, dump the three ingredients in, press "start," and it's ready MINUTES.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Heavy whipping cream: Since we're using the food processor, it doesn't have to be super-cold. You can use heavy cream with or without gums and thickeners - both work.
- Sweetener: I use stevia glycerite.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not imitation vanilla.
Variations
- You can use two tablespoons of a powdered sugar-free sweetener instead of stevia. Just make sure it's powdered to avoid a grainy texture.
- If you like coconut, an interesting variation is to use pure coconut extract instead of vanilla extract. But use just ⅛ teaspoon - coconut extract has a strong flavor and could overpower your dessert.
- One of my favorite variations is to make chocolate whipped cream, as shown in the photo below. It's incredibly rich and delicious!
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Fit your food processor with the standard "S" blade and place the ingredients in the bowl. Process the ingredients on high until soft peaks form. This should take about 2 minutes.
You can use the cream immediately or chill it for a few hours before using.
Made this tonight for our sugar-free apple cobbler. Wow, it complimented the dessert so well. Just sweet enough to know it is there and OH so creamy. My diabetic hubby was a very happy man tonight.
Danielle
Read more comments
Made this tonight for our sugar-free apple cobbler. Wow, it complimented the dessert so well. Just sweet enough to know it is there and OH so creamy. My diabetic hubby was a very happy man tonight.Recipe Tip
If you have a food processor with a "high" setting, this is pretty much a foolproof way to make perfect whipped cream with minimal effort. There's no need for everything to be cold (normally, you would need to chill the mixing bowl and beaters). The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes.
However, you should keep an eye on it. Whip only until soft peaks form, and then stop. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip.
Recipe FAQs
Soft peaks are when the cream holds some shape but still flops over gently when you lift the whisk (or food processor blade). It's airy and ideal for dolloping on desserts right before serving.
Stiff peaks stand straight up and keep their shape. The cream feels thicker and more stable, making it better for piping, layering cakes, or holding up longer in the fridge. If you go past stiff peaks, it starts to look grainy and can turn into butter.
It's very similar. To make it, we simply omit the sugar and replace it with a sugar-free sweetener. The ratios for whipped cream are pretty universal: 1 cup of liquid heavy cream, 2 tablespoons of sweetener (which equals ½ teaspoon of stevia glycerite), and a small amount of vanilla.
It is best served on the day it was made, ideally within 2-3 hours. However, you should be able to keep it in the fridge, covered, for an extra day or two if you whip it until stiff peaks form, as shown in the image below. That should help it hold up better, though there's also a small risk of over-whipping.
I don't recommend freezing it. Its flavor and texture can be off after freezing and thawing.
Serving Suggestions
This sweet, fluffy topping is amazing on its own and also pairs perfectly with berries, cakes, and pies. The four photos below show just a few of the ways I regularly use it. It's incredibly versatile.
Recipe Card
Sugar-Free Keto Whipped Cream
Video
Ingredients
- 1 cup heavy whipping cream
- ½ teaspoon stevia glycerite - see notes below
- 1 teaspoon pure vanilla extract
Instructions
- Fit your food processor with the standard "S" blade. Place the heavy cream, sweetener, and vanilla in the bowl.1 cup heavy whipping cream, ½ teaspoon stevia glycerite, 1 teaspoon pure vanilla extract
- Process the ingredients on high until soft peaks form. This should take anywhere from 1.5 to 2.5 minutes, depending on how powerful your food processor is.
- Use immediately or chill for a few hours before using.
Notes
- Electric hand mixer Instructions: Ensure the heavy cream is very cold and, for the best results, chill the mixing bowl and whisk attachments in the freezer for 15 minutes beforehand. Combine the ingredients in the chilled bowl and start on low speed to prevent splattering. Gradually increase to medium-high and beat for approximately 2 minutes, until the cream thickens and forms soft peaks. Avoid over-beating, as the transition from perfect whipped cream to butter happens quickly.
- Stevia isn't for everyone. It has a herbal aftertaste that some people perceive as bitter. You can replace it with 2 tablespoons of a powdered sweetener or with ¼ teaspoon of this monk fruit sweetener.
- Sweetness is a personal preference. Use these amounts as a guide and adjust to taste.
- The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes. However, you should keep an eye on it. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip.
- Soft peaks are when the cream holds some shape but still flops over gently when you lift the whisk (or food processor blade). It's airy and ideal for dolloping on desserts right before serving. Stiff peaks stand straight up and keep their shape. The cream feels thicker and more stable, making it better for piping, layering cakes, or holding up longer in the fridge. If you go past stiff peaks, it starts to look grainy and can turn into butter.
- This topping is best served on the day it was made, ideally within 2-3 hours. However, you should be able to keep it in the fridge, covered, for an extra day or two if you whip it until stiff peaks form. That should help it hold up better, though there's also a small risk of over-whipping. I don't recommend freezing it.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Glennis Jones says
Am planning on making your 'Three-Ingredient Keto Pudding'. Want to top it with your 'Keto Whipped cream' but don't have a food processor... can I use a hand mixer?
Vered DeLeeuw says
Hi Glennis,
Electric hand mixer Instructions: Ensure the heavy cream is very cold and, for the best results, chill the mixing bowl and whisk attachments in the freezer for 15 minutes beforehand. Combine the ingredients in the chilled bowl and start on low speed to prevent splattering.
Gradually increase to medium-high and beat for approximately 2 minutes, until the cream thickens and forms soft peaks (where the cream holds its shape but the tips slump over when the beaters are lifted). Avoid over-beating, as the transition from perfect whipped cream to butter happens quickly.