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Home » Desserts » Keto Whipped Cream

Keto Whipped Cream

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 28, 2025
6 Comments
5 from 13 votes

Jump to Recipe Review Recipe

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!

Sugar-free keto whipped cream is served in a bowl with a napkin.

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. This sweet, fluffy topping is amazing on its own and also pairs perfectly with berries, cakes, and pies.

Ingredients

The ingredients needed to make a sugar-free, keto whipped cream.

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. There's a difference, especially in a no-cook recipe like this one.

Variations

  1. 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.
  2. 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.
  3. One of my favorite variations is to make chocolate whipped cream, as shown in the photo below. It's incredibly rich and delicious!
Chocolate whipped cream is served in a bowl.

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 2, maybe 2 ½ minutes.

The whipped cream is ready in the food processor.

You can use the whipped cream immediately, or chill it for a few hours before using.

The whipped cream is served.

5 stars rating. 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.
Danielle
Read more comments

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

What are "soft peaks?"

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.

Is it like regular whipped cream?

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 small amount of vanilla.

Can you make it in advance?

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.

Serving Suggestions

This delicious sugar-free whipped cream is wonderful as a topping for berries, as shown in the photo below.

Keto whipped cream is served with berries.

I also use it to top my keto cheesecake:

Keto whipped cream is used as a topping for a slice of keto cheesecake.

In addition, I use it to top any of the following:

  • Keto chocolate pie
  • Keto apple crisp
  • Grilled peaches
  • Keto microwave cheesecake
  • Peanut butter mug cake
  • Keto strawberry shortcake
  • Keto pumpkin pie

Recipe Card

Sugar-free keto whipped cream is served in a white bowl.
5 from 13 votes
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Sugar-Free Keto Whipped Cream Recipe

The easiest way to make sugar-free, keto whipped cream is to use your food processor. In five minutes and zero effort, you'll have a fluffy, rich topping!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 102kcal
Author: Vered DeLeeuw
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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.
    Adding the ingredients to the food processor's 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.
    The whipped cream is ready in the food processor.
  • Use the whipped cream immediately, or chill it for a few hours before using it. 
    The whipped cream is served.

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. 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.
  • This 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

Serving: 0.25 cup | Calories: 102 kcal | Carbohydrates: 0.8 g | Protein: 0.6 g | Fat: 11 g | Saturated Fat: 7 g | Sodium: 11 mg

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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.

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Comments

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    Recipe Rating




  1. John says

    May 09, 2024 at 3:39 pm

    5 stars
    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..

    Reply
    • Vered DeLeeuw says

      May 09, 2024 at 4:14 pm

      Very interesting! Thanks, John. Glad you enjoyed it!

  2. Danielle says

    February 19, 2024 at 9:50 pm

    5 stars
    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 🙂

    Reply
    • Vered DeLeeuw says

      February 20, 2024 at 9:51 am

      Yay! I'm so glad this was a success, Danielle! Thank you for sharing your experience.

  3. Ruben Barron says

    September 04, 2023 at 10:27 pm

    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?

    Reply
    • Vered DeLeeuw says

      September 05, 2023 at 9:43 am

      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.

A photo of Vered DeLeeuw.

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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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