Low-carb Whipped Cream (keto and sugar-free)

Why you’ll love this recipe

• Light and fluffy - cloud-like, no-sugar whipped cream is just so, so good
• Fast and easy - it’s very easy to make using an electric hand mixer or stand mixer and takes only about 5 minutes
• Simple ingredients - It takes just a few basic ingredients you may already have on hand
• Special diet friendly - you can enjoy whipped cream on keto because it’s made without sugar and can still be enjoyed if you follow a low-FODMAP diet

Is whipped cream keto?

Yes!  It is a high fat dairy product that is very low in carbohydrates and is suitable for a keto diet. ¼ cup of this fluffy dessert topping is less than 1 carb.

Is heavy cream low-FODMAP?

If you are avoiding lactose on a low-FODMAP diet, heavy whipping cream can be included, just in moderate serving sizes.  Since it is very high in fat, it is naturally low in lactose, making it FODMAP-friendly in servings up to ½ cup (about 2 ounces, whipped).  You can feel good about using it to top any low-FODMAP dessert!

Ingredients

Only three ingredients are needed to make the best low carb and keto friendly dessert topping:

• Heavy whipping cream – this whips up so light and fluffy.  You can also use coconut cream if you want to make a dairy-free whipped cream.
• Powdered sweetener – I like to use Swerve Confectioners Sweetener
• Vanilla extract – this adds just a little bit of flavor and a classic taste

TIP:  I like to buy the purest heavy whipping cream available.  Some products contain additives and other ingredients, such as thickeners like carrageenan and other gums.  I find these additives change the flavor and texture, so opt for a brand that has heavy cream as the only ingredient, if possible.

Instructions

Get ready for the easiest recipe ever:

Combine all ingredients in a medium bowl or in the bowl of your stand mixer

Using your electric hand mixer or stand mixer with the whisk attachment, gradually increase speed to high to avoid splatter and beat on the highest setting until medium to stiff peaks form, between 1.5 - 2 minutes.

TIP: It’s best to chill your bowl first.  Keeping everything chilled will help it hold enough air, making it light and fluffy. I typically put my freezer-safe bowl in the freezer for about 5 minutes.

TIP:  Whip only until you have medium or slightly stiff peaks.  Once soft peaks form, it will turn to medium and stiff peaks very quickly. If you overmix, it will turn to butter, so keep an eye on the mixing!

Whipping cream vs heavy cream vs heavy whipping cream

Confusing, right?  In the U.S., the terms heavy whipping cream and heavy cream are used synonymously. For this product, there can be no less than 36% milkfat.  This is the best to use because it’s thicker, richer and will hold soft peaks the longest.

Whipping cream contains anywhere from 30-36% milkfat and is not as thick and rich as heavy whipping cream.  It whips up to be silky and creamy and is also an excellent choice.  However, you may find that the peaks will fall a littler faster.

Should I use cream of tartar in whipped cream?

No, you do not need to add it.  It is used to make ‘stabilized whipped cream’ that is used mostly as a frosting.  The addition of cream of tartar allows whipped cream to be refrigerated for a longer period without collapsing, but is not a necessary ingredient.

How to store

Store in a tightly sealed container in the refrigerator for up to 24 hours.  It may last longer, but keep in mind the longer it is refrigerated, the more it will lose its structure.

Variations and add-ins

The sky is really the limit.  Here are a few of my personal favorite flavored whipped cream variations:

• Almond or Maple whipped cream – replace the vanilla with almond or maple extract
• Add Bailey’s or amaretto – yes, these alcohol infused, boozy whipped cream ideas are actually suitable for a low carb or keto diet.  Add 2 tablespoons of alcohol to the bowl, eliminate the vanilla, and whip per instructions.  This won’t throw off your macros or toss you out of ketosis.  It will add only about 1g net carb per serving and a ton of flavor.  Purchasing one mini bottle (also known as an ‘airplane bottle’) is plenty for this recipe.
• Chocolate whip – add 2 tablespoons of raw cacao or cocoa powder to the bowl
• Blueberry, strawberry or raspberry topping – add 1-2 tablespoons of berry powder (or powdered freeze dried berries) to the bowl
• Add coffee – add one teaspoon instant coffee granules to the bowl and stir until completely dissolved.  Then whip.  Consider adding some cocoa powder to make a mocha variation – absolutely sinfully good!  This can seriously be a dessert unto itself.
• Try powdered peanut butter – add 1-2 tablespoons of peanut butter powder to the bowl and whisk until the powder is thoroughly incorporated before whipping
• Make it lemony – add 1 tablespoon of preserved lemon paste for an incredible blast of lightly salted lemon flavor. Read about Preserved Lemons and Preserved Lemon Paste as well as how to make your own lemon puree in my Ingredient Spotlight post.
• Blue whipped topping – add a pinch or two of blue spirulina for an amazing blue color that’s so fun and interesting piped onto berries or on top of smoothies and shakes
• Add herbs and spices - such as pumpkin spice or a pinch of cinnamon. Try making your own homemade Pumpkin Spice Seasoning for that personal touch.

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