Keto Whipped Cream – Homemade in 5 Minutes or Less

When following a low carb or keto diet, sometimes it can seem like compliant treats are almost non-existent. That doesn’t have to be the case if you learn to make your own keto whipped cream.

When I was a young child, my mother and grandmothers all made whipped cream from scratch from real heavy whipping cream. Just cream, a bit of confectioners sugar, a bit of vanilla, and a few minutes in the kitchen, and they quickly had a luscious topping to dress up even the most plain of desserts.

You can do the same by substituting a powdered sugar substitute such as Swerve Confectioners or Lakanto Monkfruit Powdered for the original confectioners’ sugar.

Cool Whip or the REAL Thing?

I didn’t realize how rare real whipped cream had become until a young mother commented to me recently that the whipped cream dessert I had brought to a potluck had “real Cool Whip.”

So, if you are one of those who has grown up on the frozen plastic tubs in your grocer’s freezer and you have never experienced the real thing, you are in for a real treat.

It is so quick and easy to make, and you can use it on everything from cheesecake to pudding to waffles and pancakes. It adds just a bit of special touch and flavor, and if you are looking to up the fat content in your diet, this is a great addition to help you do that.

Suggestions for Using Real Keto Whipped Cream

• Top our Raspberry Chocolate No-Bake Cheesecake
• Mix with fresh or frozen berries
• Top your breakfast chaffles or pancakes
• Make Chocolate Chaffle and Cream Frozen Sandwiches
• Use to make a decadent Chocolate Mousse

How to Whip Cream

Making whipped cream is quite simple, but there are a few tricks to know.

Purchase the highest fat content that you can find if you have a choice. A higher fat content will whip better. Make sure you purchase a product labeled as Heavy Whipping Cream. Other dairy products will not beat correctly.

Make sure you shake your container of whipping cream before pouring into your mixing container. The cream will often separate in the container before use.

Your cream will whip better if your ingredients, bowl, and beaters are very cold. It will whip more quickly and to a stiffer consistency if everything is cold to start. That said, I rarely chill mine. It just takes a few minutes longer.

Start by placing all ingredients in your mixing container. Mix on low speed until all ingredients are blended. After the ingredients blend, gradually increase the speed until your mixer is at full speed. If you turn it up too far, too soon, the cream mixture may splatter out of the bowl. Gradually turning the speed up will allow the cream to thicken some first.

It should thicken to desired consistency in under 5 minutes, often less. It should be stiff enough to hold its’ shape, but no more.

Be careful to not over whip as it can quickly turn into butter.

Homemade whipped cream can separate if stored in the refrigerator for any length of time. It is best to whip it right before you are ready to serve it. If you do store it and it does separate a bit, you can refresh it by whipping again.