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, 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
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
- 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 2, maybe 2 ½ minutes.
You can use the whipped 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 OHH 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 OHH 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: One cup of liquid heavy cream, 2 tablespoons of sweetener (which equals ½ teaspoon of stevia glycerite), and a small amount of vanilla.
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 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. Its flavor and texture can be off after freezing and thawing.
Serving Suggestions
This whipped cream is wonderful as a topping for berries, as shown in the photo below.
I also use it to top my keto cheesecake, as shown below:
In addition, I use it to top any of the following:
Recipe Card
Sugar-Free Keto Whipped Cream Recipe
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. 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 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 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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Valerie Roman says
I made this reciepe and on day two the whipped cream was not stiff any longer. What did i do wrong
Vered DeLeeuw says
Hey Valerie,
You did nothing wrong! The recipe card notes that “this whipped cream is best served on the day it’s made, ideally within 2–3 hours.”
Next time, if you’d like it to last longer, whip it until stiff peaks form. That should help it hold up better, though there’s also a small risk of over-whipping. Thank you for your question. I’ll update the recipe card to include this tip.
Clyde Warman says
I want to thank you for this page or blog , or whatever this is. These easy recipes have helped me with my decision to get healthy in life. I was doing good on cutting carbs and sugar but was craving sweets every once in a week. lol . So I started making some of these recipes and I can push thru the day with a healthy version of sweet deserts. The chocolate mouse and whipped topping is amazing and super fast. Just wanted you to know its helping people even if everyone isn't saying.
Vered DeLeeuw says
Thank you so much for this kind message, Clyde. It makes me so happy to know my recipes are helping people make healthier choices without giving up the joy of sweets. I’m thrilled you’re enjoying them - especially the chocolate mousse! It's one of my favorites, too.
Stacey says
Easy to make, and delicious.
Vered DeLeeuw says
I'm so glad you enjoyed it, Stacey! Thank you very much for taking the time to write a review.
Jessi says
Quick Question: Can this whipped cream be used to replace cool whip in the filling of a no bake pie?
Vered DeLeeuw says
Hi Jessi,
I think so, provided you whip it until stiff peaks form. The whipped cream should hold its shape when you lift the food processor blades up and turn them upside down. This will ensure the whipped cream is stable enough to be used as a filling.
However, I haven't tested it in a pie. I just know from experience that when whipped until stiff peaks form, it lasts for about 3 days in the fridge without becoming liquid.
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. Glad you enjoyed it!
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.