Sugar-Free Keto Whipped Cream

Making sugar-free, keto whipped cream couldn't be easier. Just a few ingredients in the food processor, and you'll have a rich, fluffy topping in minutes.

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 102kcal

Author Vered DeLeeuw

Ingredients

1 cup heavy whipping cream
½ teaspoon stevia glycerite see notes below
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.
1 cup heavy whipping cream, ½ teaspoon stevia glycerite, 1 teaspoon pure vanilla extract
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 immediately or chill for a few hours before using.

Video

Notes

Stevia isn't for everyone. It has a herbal aftertaste that some people perceive as bitter. You can replace it with 2 tablespoons of a powdered sweetener or with ¼ teaspoon of this monk fruit sweetener.
Sweetness is a personal preference. Use these amounts as a guide and adjust to taste.
Since we're using the food processor, the cream doesn't have to be super-cold.
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. 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 are when the cream holds some shape but still flops over gently when you lift the whisk (or food processor blade). It’s airy and ideal for dolloping on desserts right before serving. Stiff peaks stand straight up and keep their shape. The cream feels thicker and more stable, making it better for piping, layering cakes, or holding up longer in the fridge. If you go past stiff peaks, it starts to look grainy and can turn into butter.
This topping 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 or two if you whip it until stiff peaks form. That should help it hold up better, though there’s also a small risk of over-whipping. I don't recommend freezing it.

Nutrition