A low carb diet doesn’t mean bland desserts. Add a touch of delicious magic to all your low carb desserts with this easy to make keto whipped cream.
Scoop a spoonful onto your morning coffee, smoothie or keto granola. Or how about treating yourself to any keto friendly dessert piped with a swirl of cream!
There’s no doubt about it, this keto whipped cream can be perfectly adapted to suit your diet in the most delectable way!
Equipment
- To whip the cream: Use either an 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. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
- A large bowl preferably metal or glass, which retains colder temperatures better than plastic.
- Measuring spoons and cup or kitchen scale.
Ingredients
Either heavy, double or whipping cream can be used in this recipe:
Keep in mind that heavy and whipping cream produces different results in terms of texture and stability.
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.
Low calorie Sweetener (optional)
Keto whipped cream can be prepared with or without adding sweetener. This will depend on your taste.
In terms of choice, you can find many keto friendly sugar free or low-calorie sweetener brands in your store or purchased online.
For this recipe I added ¼ teaspoon of Canderel to the cream. You can add the brand which you use and according to taste.
Flavouring (optional)
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.
How to make Keto whipped cream
You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with the images to help guide you.
- 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 starting to whip 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.
Tips and frequently asked questions
- What is the reason for using cold cream, bowl and beaters?
Cold cream whipped in a cold bowl beats up faster with more stability and aeration This produces a light texture which is still stable enough for decorative piping.
- What type of sweetener and how much is used?
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
- Can this cream be whipped in advance?
As long as the whipped cream is stored in the refrigerator, it can be prepared up to 24 hours in advance.
Serving suggestions
Serve scooped onto your favourite low-calorie smoothies, beverages or pipe over lemon cream bars, keto brownies or cakes.
Keto whipped cream
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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
- 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.
