A fantastic low carb dessert made with heavy whipping cream & swerve!
byLilly
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Quick & Easy Keto Whipped Cream Recipe
Homemade whipped cream is absolute heaven. Once you make this delicious fluffy treat yourself, you will never buy the store-bought stuff again. I’m sure you know how quick and easy it is to make, too!
The only different between regular whipped cream and this low carb version is the sweetener. Simply replace the regular sugar with Swerve or the low carb sweetener of your choice, and you’ve got the BEST Keto whipped cream recipe!
I don’t think a lot of people realize how good homemade whipped cream actually is. It’s so darn good, you can simply eat it alone. It’s also a great addition to any low carb dessert, berries, breakfast chaffles or even your morning coffee.
You’ll never want to eat Cool Whip again!
How To Make Keto Whipped Cream With Swerve
Break out your hand mixer and let’s get started! Simply place 1 cup of heavy whipping cream, 1 tbsp of Swerve and 1/2 tsp of vanilla extract into a medium sized bowl.
Use your hand mixer on high speed to whisk the cream and sugar together until stiff peaks form and you have the desired consistency (about 5-10 minutes). Not too long, or you’ll end up with sweet butter!
If you really want to get creative, you can replace the vanilla extract with any flavor of extract that you’d like: peppermint, strawberry, chocolate, orange, banana, caramel, butterscotch, cake batter, etc.
Yes! There are a ton of extract flavors for baking that you’ve probably never heard of. You can find a lot of them in the baking aisle at some grocery stores, but Amazon also has a huge variety of unique flavors.
The store-bought canned whipped cream and Cool Whip have a really thin consistency almost as if air has been pumped into it.This homemade whipped cream is super rich and thick with an almost mousse-like density. It’s SOOO MUCH better!
Try pairing this low carb whipped cream with these Keto Strawberry Chaffles. Yum! It’s also scrumptious on top of my favorite crispy keto breakfast waffles. While we are devouring this stuff, let’s go ahead and dump a spoonful in our morning coffee, too. Might as well lick the entire bowl clean while we have it out of the fridge.
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Easy 5-Minute Keto Whipped Cream Recipe (Made with Swerve)
This keto whipped cream dessert is Ahhhmazing!! It's also quick, easy and made with 3 simple ingredients: heavy whipping cream, Swerve and vanilla extract. It's my new favorite low carb treat! Eat it alone or serve it as an addition to any keto friendly dessert, breakfast chaffles or even your morning coffee.
1tbspSwerve confectioners sugar(or low carb sweetener of your choice)
1/2tspvanilla extract
Instructions
Place all of the ingredients into a medium sized bowl and use a hand mixer on high speed to whisk everything together until stiff peaks form or until you get your desired consistency (this should take 5-10 minuts depending on your mixer).
Notes
Once you start to see peaks form, the consistency will start to thicken up VERY quickly. Don't over mix or you'll end up with sweet butter.
This low carb whipped cream is amazing paired with these strawberry shortcake chaffles and my favoritecripsy keto breakfast waffles.
Try replacing the vanilla extract with other extract flavors such as peppermint, strawberry, banana, chocolate, orange, caramel, butterscotch or cake batter. You could also add in a little food coloring for further effect.
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3 Ingredient Crispy Keto WafflesIf you’re tired of eating eggs for breakfast, you are going to love this simple low carb breakfast made with just almond flour, cheese and an egg.
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Don’t forget to pin and save this easy keto whipped cream for later! 🙂
Making whipped cream in a food processor is almost too easy. Using the standard blade attachment, pour the cold heavy cream, sugar, and vanilla extract if you're using it, into the bowl. Snap on the lid and turn the machine on. In 30 seconds to a minute, you'll have dense, billowing whipped cream.
To make homemade heavy whipping cream, melt 1/3 cup of unsalted butter.Let it cool slightly, then blend it with 2/3 cup of whole milk on high for 1-2 minutes until well combined.Refrigerate the mixture for 30 minutes before using.
With only 1.75 grams of carbs per 1/4 cup (59 mL), both heavy and whipping cream can be considered keto-friendly ( 3 , 4 ). For this reason, many people on keto diets rely on whipping cream or heavy cream as a sugar-free coffee creamer or to make keto-friendly desserts, such as chocolate mousse.
It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.
Whipping cream doubles in volume when it's whipped. So 1 cup of whipping cream will make two cups of whipped cream. 2 cups of whipping cream (1 pint) will make 4 cups of whipped cream, etc.
Coconut milk is a perfect vegan heavy cream alternative, but it's also perfect for people who adhere to paleo, gluten-free, or keto diets. Coconut milk has the same thick consistency of heavy cream, but without the dairy. For the best results, make sure to use full-fat coconut milk and shake the can before opening it.
What is Reddi-wip Zero Sugar? Reddi-wip Zero Sugar is a creamy, delicious whipped topping made with real cream, with 0 grams of sugar, 0 carbs, and 15 calories per serving (not a low-calorie food). It contains no artificial flavors and is gluten free and keto-friendly.
Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.
Whatever your reason for wanting a whip, you can create one yourself with a bit of practice. Using rope or paracord and a couple different knot types, you can make the handle and lashes by following the right steps.
Chilling the bowl and beaters will make the cream whip faster. The cream should also be very cold to beat properly. Add any sugar only after the cream has started to thicken. Make sure the cream has enough milk fat.
Don't over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped. Cream whipped in a food processor with a blade won't be as light and fluffy as cream that is whisked.
What makes whipped cream "break"? The stable foam mixture made up of milk fat and tiny air pockets passes its peak of stability. Too much mixing causes the structure of the foam to break down, and allows the air to escape. At this point, you may feel like your whipped cream is ruined.
At warmer temperatures, that fat starts to soften and the globules collapse, so the cream can't whip up as fully, and it takes longer to reach its maximum (diminished) volume.
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