It’s easy to make delicious keto whipped cream in the food processor. And it’s 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.
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!
The ingredients you’ll need
You’ll only need three ingredients to make this recipe. 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.
How to make keto whipped cream
EASY! 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 1/2 minutes.
3. You can use the whipped cream immediately, or chill it for up to 2 hours before using.
What are “soft peaks?”
Soft peaks mean that when you lift beaters (or the food processor’s blade) up from the keto whipped cream, a peak forms. But it’s soft and barely holds its shape.
What sweetener to use
I sweeten the cream with stevia glycerite, my favorite sweetener these days. I like it because the glycerite formulation greatly minimizes the aftertaste typical to stevia.
However, if you’d like, you can use a powdered sweetener such as Swerve Confectioners instead of the stevia.
It’s easy to make low carb keto whipped cream!
I adore whipped cream. Always have. Many years ago, when I just started dating my now-husband, I was sitting with him in a posh restaurant. It was the end of a good meal.
Perusing the dessert menu, I spotted a dessert that was topped with whipped cream. Suddenly, all I wanted was a small bowl of whipped cream! But I was too embarrassed to ask the server if that would be possible.
My then-boyfriend, bless his heart, asked the server if he could arrange for a small bowl of whipped cream to be brought to our table. Sure! Was the response. And as I slowly savored the rich, sweet dessert, I knew my boyfriend was a keeper. 😀
Now I eat a low carb diet. But luckily, whipped cream is one of those desserts that’s very easy to turn keto. You simply omit the sweetener, replacing it with a low carb sweetener.
The ratios are pretty universal. 1 cup of liquid heavy cream, 2 tablespoons of sweetener (so in our case 1/2 teaspoon stevia glycerite), and a little vanilla.
You can use your food processor
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.
Can you make whipped cream in advance?
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.
How to use keto whipped cream
It’s obviously wonderful as a topping to berries, to grilled peaches, or (if you eat them) to baked pears. It’s also very good with the following desserts:
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Keto Whipped Cream
INGREDIENTS
- 1 cup heavy whipping cream
- 1/2 teaspoon stevia glycerite
- 1 teaspoon pure vanilla extract
INSTRUCTIONS
- 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 – 2.5 minutes.
- Use the whipped cream immediately, or chill it for up to 2 hours before using it.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.