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Keto whipped cream

If you are on a keto or low-calorie diet, then I have a great recipe for you today! Keto whipped cream turns your low-calorie beverages and desserts from good to great.
Using sweetener and flavouring to add amazing flavour, this is the ultimate whipped frosting to swirl onto your favourite treats
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 821 kcal


  • Electric or stand mixer, immersion blender (stick blender), or food processor.
  • If you do not have the above equipment you can use a balloon whisk.
  • A large bowl. Preferably metal or glass
  • Measuring cups and spoons or a kitchen scale


  • 1 cup/250ml cold heavy or whipping cream see note 1
  • ¼ teaspoon low calorie sweetener (optional) see note 2
  • ¼ teaspoon vanilla extract (optional) see note 3


  • Chill the bowl in the refrigerator for about 10 minutes before using.
  • Add the cold cream into the chilled bowl.
  • Any sweetener and flavouring can be added at this stage if using.
  • Turn the beater on to a low setting to start whipping the cream. The cream is liquid at this stage, so start whipping the cream at a low setting prevents splattering.
  • As the cream begins to thicken (about 4 minutes into beating) you can turn the speed up to a medium setting.
  • Continue beating until the cream reaches the desired consistency.
  • Soft peaks are usually achieved within 3 to 4 minutes of beating. You will notice that when you lift up the beaters the cream holds its shape except that the tip of the peak curls over on itself. This consistency is perfect for topping on berries, fruit, beverages and smoothies.
  • Firm peaks are achieved within 5 minutes of beating. This is when beaters or whisk leaves distinct tracks/lines in the cream while beating.  Stiff peaks are formed as the beaters are lifted off the cream. This consistency is great when piping decorative swirls as the cream holds its shape for up to 24 hours when refrigerated.
  • Stop beating as soon as the cream reaches the firm peak stage. Beating past this step will cause the cream to become grainy, curdle unusable.
  • The cream can be used immediately after beating or stored in the refrigerator for up to 4 days.


  1. Either heavy, double or whipping cream can be used in this recipe: With approximately 48% fat content, heavy whipping cream has a rich, texture. It whips up very well, producing stable, stiff peaks. When whipped and piped, it holds its shape up to 48 hours when refrigerated. Whipping cream on the other hand contains approximately 35% fat, whipping up to produce a light and airy texture, with soft peaks perfect for topping on fruit or light cake decorations.
  2. Any low-calorie sweetener to your preference can be used. Start by adding in a ¼ teaspoon. Taste the cream and add more according to your preference
  3. Flavouring is optional and will depend on your taste and for how the cream is to be used. Any citrus zest or extract for example is delicious added to the cream when topped on keto lemon bars. Vanilla extract which is used in this recipe is versatile and pairs well with almost any low-calorie smoothie, milkshake, beverage or dessert.

Nutritional facts

1 cup/250ml: 821calories,88g total fat, 7g carbohydrates, 5g protein, 326mg cholesterol