Keto Whipped Cream Recipe
Keto Whipped Cream is a delicious, low-carb topping perfect for those on a ketogenic diet. Made with heavy cream and keto-friendly sweeteners like erythritol or stevia, it’s easy to whip up and can be flavored with vanilla extract, cocoa powder, or other ingredients for added variety. The recipe involves chilling your mixing equipment, whipping the cream to soft peaks while gradually adding sweeteners, and adjusting to your desired consistency. Keto Whipped Cream pairs well with keto desserts, coffee, or berries and can be stored in the fridge for later use.
Equipment
- Mixing bowl (preferably metal or glass)
- Hand Mixer or Stand Mixer (with whisk attachment)
- Measuring spoons (for sweetener and flavorings)
- Spatula (for scraping the bowl)
- Chilled equipment (optional: for better whipping results, you can chill the bowl and whisk beforehand)
Ingredients
- 1 cup heavy cream (cold)
- 2 tablespoons powdered erythritol (or preferred keto sweetener)
- 2 teaspoon vanilla extract (optional)
- Pinch of salt (optional, to enhance flavor)
Instructions
- Chill Equipment: Freeze the mixing bowl and whisk for 10-15 minutes.
- Whip Cream: Whip cold heavy cream, gradually adding powdered sweetener until soft peaks form.
- Add Flavor: Mix in vanilla extract and a pinch of salt, then continue whipping to desired consistency.
- Serve: Use immediately or refrigerate for later.
Notes
- Chill Equipment: Using cold mixing bowls and beaters helps the cream whip more effectively and achieve a better texture.
- Sweetener Choice: Adjust the amount of powdered sweetener to taste. Ensure it's keto-friendly and powdered for smooth incorporation.
- Whipping Consistency: Watch the cream closely while whipping. Stop at soft peaks for a lighter texture or whip longer for stiff peaks, but avoid over-whipping to prevent it from turning into butter.
- Storage: Store leftover whipped cream in an airtight container in the refrigerator. It may need re-whipping before serving, as it can settle or lose its fluffiness over time.