Keto Chocolate Whipped Cream

This keto chocolate whipped cream is made in the food processor. It's superb with fresh berries and can be used as frosting.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 107kcal

Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in your food processor bowl.
Process on high for about one minute, until the mixture magically turns into thick whipped cream. If needed, stop once to scrape the sides and bottom of the food processor bowl.
Transfer the whipped cream to a bowl and serve with berries or use it to frost cakes or cupcakes.

You can use heavy cream without any gums or thickeners, but make sure it's labeled as "whipping" cream. You want it to have enough fat.
You can replace the stevia with 3 tablespoons of a powdered sweetener.
It's best to use Dutch-processed cocoa powder. It's milder and less acidic than natural cacao powder.
It's easy to use the food processor, but since it's so efficient, keep an eye on it and try to avoid over-whipping. If you over-whip and end up with thick chocolate butter (still delicious but not what we're going for), try whisking in 2 more tablespoons of heavy cream.
You can store this whipped cream in an airtight container in the fridge for a couple of days, but it's best to make it on the day you plan on serving it. I don't recommend freezing it.