The easiest way to make keto whipped cream is to use your food processor. You'll have a super fluffy, rich topping in five minutes and zero effort!
It's amazing on its own, and it's also the perfect topping for berries, mug cakes, and crustless pies.
This sugar-free 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 truly just as good as the original.
The best part: It's VERY easy to make! I simply use my food processor, dump the three ingredients in, press "start," and it's ready in TWO MINUTES. No elbow grease required!
You'll only need three ingredients to make a rich, delicious keto whipped cream. Don't you love recipes with a short ingredients list! 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 could use a powdered sugar-free sweetener instead.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. There's a difference.
It's so easy to make keto whipped cream! Here are the basic steps - the detailed instructions are in the recipe card below.
1. Fit your food processor with the standard "S" blade and place the ingredients in the bowl.
2. Process the ingredients on high until soft peaks form. This should take 2, maybe 2 ½ minutes.
3. You can use the whipped cream immediately, or chill it for up to 2 hours before using.
Frequently asked questions
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 sweeten it with stevia glycerite, my favorite sweetener these days. I like it because the glycerite formulation greatly minimizes the aftertaste typical of stevia.
However, if you'd like, you can use a powdered sweetener such as Swerve Confectioners instead of stevia.
It's actually very similar. You simply omit the sweetener, replacing it with a sugar-free sweetener.
The ratios are pretty universal. 1 cup of liquid heavy cream, 2 tablespoons of sweetener (so in our case ½ teaspoon stevia glycerite), and a little vanilla.
You can make it in advance, but not too far in advance. I find that it keeps in the fridge for 1-2 hours, but after that, it starts to revert back to its liquid form.
I have found that if you have a food processor with a "high" setting, this is pretty much a foolproof way to make great whipped cream with minimal effort.
There's no need for everything to be cold (normally you would need to chill the mixing bowl and the whisks). The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes.
Just keep an eye on it. Whip only until soft peaks form, 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.
Variations and substitutions
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 less of it - try ⅛ teaspoon. It has a very strong flavor and could easily overpower your dessert.
Finally, one of my favorite variations is to make chocolate whipped cream. It's so rich and delicious!
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5-Minute Keto Whipped Cream
- 1 cup heavy whipping cream
- ½ teaspoon stevia glycerite (or 2 tablespoons of a powdered sweetener)
- 1 teaspoon pure vanilla extract
- Fit your food processor with the standard "S" blade.
- Place the ingredients in 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.
- Use immediately, or chill it for up to two hours before using it.