Sugar-Free Keto Whipped Cream Recipe
The easiest way to make sugar-free, keto whipped cream is to use your food processor. In five minutes and zero effort, you'll have a fluffy, rich topping!
Servings 8 servings
Calories 102kcal
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.
Video
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. Whip only until soft peaks form. 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 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.
- 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. I don't recommend freezing it.
Nutrition
Serving: 0.25cup | Calories: 102kcal | Carbohydrates: 0.8g | Protein: 0.6g | Fat: 11g | Saturated Fat: 7g | Sodium: 11mg
