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    Home » Dessert Recipes » Keto Whipped Cream

    Keto Whipped Cream

    Last updated: Nov 7, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Sugar-free keto whipped cream served in a white bowl with a dark red napkin.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Frequently asked questions
    • Expert tip
    • Variations and substitutions
    • Serving suggestions
    • Related recipes
    • Recipe card

    Ingredients

    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.

    Instructions

    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.

    A photo collage showing the steps for making low-carb whipped cream.

    Frequently asked questions

    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.

    What sweetener to use in keto whipped cream?

    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.

    How is keto whipped cream different than regular whipped cream?

    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.

    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.

    Expert tip

    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!

    Serving suggestions

    This sugar-free whipped cream is wonderful as a topping for berries, apple crisp, grilled peaches, or (if you eat them) baked pears. It's also very good with the following desserts:

    • Chocolate pie
    • Keto microwave cheesecake
    • Peanut butter mug cake
    • Low-carb strawberry shortcake
    Sugar-free whipped cream served in a white bowl.

    Related recipes

    • Chocolate Whipped Cream
      Keto Chocolate Whipped Cream
    • Keto Cream Cheese Frosting
      Keto Cream Cheese Frosting
    • Keto Desserts.
      30 Amazing Keto Desserts
    • Yogurt frosting.
      Yogurt Frosting

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Sugar-Free Keto Whipped Cream
    4.99 from 207 votes
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    5-Minute Keto Whipped Cream

    It's easy to make delicious keto whipped cream in the food processor. It's the perfect topping for berries, mug cakes, and crustless pies. 
    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 servings
    Calories: 102kcal
    Author: Vered DeLeeuw
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    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 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. 

    WATCH THE VIDEO:

    NOTES

    When using the food processor, 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.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25cup | Calories: 102kcal | Carbohydrates: 0.8g | Protein: 0.6g | Fat: 11g | Saturated Fat: 7g | Sodium: 11mg
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    More Low-Carb Desserts

    • Keto mug cake.
      Keto Mug Cake
    • Keto brownies.
      Keto Brownies
    • Keto Cookie Dough
    • Keto strawberry shortcake.
      Keto Strawberry Shortcake

    About the Author

    Vered Deleeuw 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, and Country Living. Click to learn more about Vered.

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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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