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 sweet, fluffy topping is amazing on its own; it also pairs perfectly with berries, cakes, and pies.
This whipped cream is amazing. It's rich, wonderfully 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 in TWO MINUTES.
Ingredients
You'll only need three ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 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. You can use a powdered sugar-free sweetener instead.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not imitation vanilla. There's a difference, especially in no-bake recipes like this.
Variations
- As mentioned above, you can replace the stevia with a powdered sweetener. 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
Here are the basic steps for making this recipe. The detailed instructions are included in the recipe card below.
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 2, maybe 2 ½ minutes.
You can use the whipped cream immediately, or chill it for a few hours before using.
Expert 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 mean that when you lift beaters (or the food processor's blade) up from the whipped cream, a peak forms, but it's soft and barely holds its shape.
I use stevia glycerite. You can use two tablespoons of a powdered sugar-free sweetener instead of stevia.
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: One cup of liquid heavy cream, 2 tablespoons of sweetener (which equals ½ teaspoon of stevia glycerite), and a little vanilla.
You can make it in advance, but not too far in advance. It's best to serve it on the day you make it. After an overnight stay in the fridge, it starts to revert back to its liquid form.
Serving Suggestions
This delicious sugar-free whipped cream is wonderful as a topping for berries, as shown in the photo below.
I also use it to top my keto cheesecake:
In addition, I use it to top any of the following:
Storing Leftovers
As mentioned above, this whipped cream is best served on the day it was made and, ideally, within 2-3 hours. However, you should be able to keep it in the fridge, covered, for an extra day. I don't recommend freezing it.
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Recipe Card
5-Minute Keto Whipped Cream
Video
Ingredients
- 1 cup heavy whipping cream
- ½ teaspoon stevia glycerite - or 2 tablespoons of a powdered sweetener
- 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.
- 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 the whipped cream immediately, or chill it for a few hours before using it.
Notes
- Since we're using the food processor, the cream doesn't have to be super-cold.
- You can use heavy cream with or without gums and thickeners - both work.
- 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.
- Soft peaks mean that when you lift beaters (or the food processor's blade) up from the whipped cream, a peak forms, but it's soft and barely holds its shape.
- Sugar-free whipped cream 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. 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 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.
John says
You don't need to spend the money on vanilla extract - artificial vanillin is virtually chemically identical to natural vanilla. If you were sipping it like an aperitif, then get the extract, but in baking, cooking, or whipped cream, the artificial vanilla is indistinguishable from natural. Save your money for better butter..
Vered DeLeeuw says
Very interesting! Thanks, John.
Danielle says
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 OHH so creamy. My diabetic hubby was a very happy man tonight 🙂
Vered DeLeeuw says
Yay! I'm so glad this was a success, Danielle! Thank you for sharing your experience.
Ruben Barron says
How long will this Keto whipped cream keep in the refrigerator? Can it be used in recipes calling for regular whipping cream like ambrosia or fruit salads?
Vered DeLeeuw says
It can be used in recipes, but not far in advance. It keeps in the fridge for about 12 hours, but after that, it starts to revert back to its liquid form. I usually whip it right before serving it.