Light and fluffy Keto whipped cream is a kitchen staple at my house. Even though it’s super easy to make, a perfectly sweetened dollop of whipped cream can really kick things up a notch. Use it to top your coffee, brownies, or just eat it on its own.
We’re not here to judge.
Make your own preservative and vegetable oil free Keto friendly whipped cream in just a few minutes with only two ingredients!
Is whipped cream Keto friendly?
The answer to this question really depends on whether you’re strict Keto or dirty Keto, meaning you only care about net carbs and not actual ingredients. For example, on dirty Keto you might eat foods that contain wheat and sugar as long as you’re still under your daily net carbs.
Those following a strict Ketogenic Diet plan would never ingest sugar, wheat, hydrogenated oils, etc.
For those that do dirty Keto, most sugar free commercial whipped creams are perfectly fine. As long as you check your serving sizes and make sure you don’t go over your daily carb allowance, go for it.
But for those that follow a strict Keto diet, most commercially available whipped creams are a big no. Many store bought sugar free whipped creams are sweetened with sucralose which may spike blood sugar levels in some. In addition to containing sucralose, several brands also contain hydrogenated oils which may cause inflammation.
Both of these ingredients are generally discouraged on the Keto diet.
So, I wrote all that to say that if all you care about is your carb count then you’re free to try sugar free Readi Whip or Cool Whip. If you care about the actual ingredients that go into your low carb whipped cream then your best bet is making your own.
Tips for making the perfect Keto whipped cream
While whipped cream is a super simple recipe to make, there are a few tips and tricks that I’ve found which make the process a lot easier.
- Make sure all of your ingredients are as cold as possible. This means making sure the cream is nice and cold and maybe even consider placing your mixing bowl and beaters in the freezer as well.
- Liquid sweeteners seem to work best. While this tip may be a bit of a personally preference, some Keto powdered sweeteners don’t dissolve the way traditional sugars do. This can lead to your sugar free whipped cream having a grainy texture, especially in large batches. For this reason I like to use liquid stevia but if you’re not a fan of stevia, feel free to experiment with different sweeteners.
- Be careful not to over-whip your whipped cream. I’ve found I have the most success with my low carb whipped cream when I whip it at medium to medium-high speed. Using a mixer speed that’s too slow takes forever to get stiff peaks. If you whip your low carb whipped cream at too high of speed it’ll turn into butter. Seriously. Which isn’t necessarily bad but it’s not what we’re going for here. Maybe file that away for another day.
- Use heavy whipping cream over whipping cream. While these two kinds of cream are very similar in pretty much every way, heavy whipping cream has more fat in it than whipping cream. This creates a sturdier finished product which is ideal if you’re not going to use all your whipped cream at one time. Heavy whipping cream is better for using as a light icing for cakes and it actually whips faster than regular whipping cream. That means less work for us.
Want to learn more about the Keto Diet? Click here to read my easy to understand guide for beginners.
Can you make whipped cream without a mixer?
Yes, you can make homemade whipped cream without using a mixer. All you need is a mason jar, preferably chilled, and a little upper body strength.
Simply add your heavy whipping cream and sweetener to a chilled, sealed mason jar and shake it until soft peaks form. You may have to open the jar every now and then to check your progress but as the cream is whipped, you’ll feel less of it sloshing around in the jar. And that’s literally it. Super easy, right?
This method works best with small batches of whipped cream since the warmth from your hands would make it a little harder, and take a little longer, when making a large amount of whipped cream.
Plus your arms would probably get really tired.
I use this method sometimes when I just want to make a single serving of whipped cream for my coffee.
In addition to the mason jar method, if you have a little bit of time you can also use a milk frother like this one. My immersion blender with the whisk attachment also works really great.
How to store homemade whipped cream
As with most things, homemade whipped cream is best when it’s freshly made but it’s still absolutely delicious if eaten within one day. Store your premade or leftover whipped cream in an airtight Tupperware container and refrigerate.
An airtight container is absolutely essential to keep your whipped cream from absorbing any smells or flavors from inside your fridge.
Heavy whipping cream lasts longer and holds up better than whipping cream. Liquid may start separating from the fat if you don’t use the whipped cream soon enough so it’s best to eat it right away or at least within 24 hours.
If you plan to use the low carb whipped cream as a delicious sugar free icing, it’s recommended that you use heavy whipping cream.
Can you freeze homemade whipped cream?
The surprising answer to this question is yes! To freeze your homemade whipped cream line a baking sheet with parchment paper and portion out your whipped cream on the parchment paper. Place the parchment lined baking sheet into your freezer and allow the portions to freeze completely before transferring into a freezer bag.
Make sure your freezer bag is sealed tightly so your whipped cream doesn’t absorb any strange odors. Better safe than sorry here guys.
You can enjoy your frozen whipped cream straight out of the freezer if you’re using it for coffee or hot chocolate. If you’re using frozen Keto whipped cream as a dessert topping, remove a portion and allow to thaw at room temperature for about 20 minutes.
I particularly love this method because you can make one large batch of whipped cream and have it perfectly portioned and ready to go whenever the mood strikes you.
Whipped cream on demand!
- 1/2 cup heavy whipping cream
- 1 TBS erythritol
- 8-10 drops liquid stevia
- Place all the ingredients into a bowl, preferably chilled.
- Using a hand or stand mixer, whip the cream until stiff peaks form.
- Store the whipped cream in the refrigerator for up to 3 days or in the freezer for up to one month.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 68 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 7mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 1g