Sugar-Free Keto Whipped Cream
Light and creamy with hints of sweet vanilla, this Sugar-Free Keto Whipped Cream is perfect for topping holiday desserts and everyday treats.
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons Swerve Confectioners
- 1 teaspoon pure vanilla extract
Instructions
- Whip the cream, sweetener, and vanilla together to form medium-stiff peaks, about 5 minutes by hand or 2-3 minutes using a stand mixer or electric beaters on medium-high speed. You’ve reached medium-stiff peaks when the whip is thick, soft, and smooth, but stiff enough that it’s pipeable.
Notes
Sweetener: If you prefer a natural sweetener, use 12 drops liquid monk fruit in place of the Swerve sweetener.
Storage: Fresh whipped cream is best served immediately, but will keep in an airtight container in the refrigerator for 2-3 days. If the whip has deflated slightly, just give it a quick whisk to fluff it back up before serving.
Keep it fresh longer! One of my favourite meal-prep hacks is to freeze small dollops of whipped cream on a parchment-lined baking sheet or in a silicone muffin tin. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 2 months. They’re perfect for topping hot drinks over the holidays!
Nutritional Info: Per serving (based on 8 servings), 90 Calories, 0.6g Protein, 10g Fat, 0g Net Carbs.