Place bowl or glass measuring cup and beaters in the refrigerator to chill for a couple of hours if you have time. If you don't have time, it will still work but it may take a bit longer to whip or it may not turn out as stiff.
Measure all ingredients into your mixing bowl.
Mix on low speed until all ingredients are blended.
Once blended, increase speed to full speed.
Continue whipping until cream starts to thicken and hold its' shape. See photos atached.
Do not beat too long or it will turn into butter.
Serve and enjoy!
If you prefer a sweeter whipped cream, you can add another tablespoon or two of sweetener.
I would suggest trying it as the recipe is written first as it is quite rich and really doesn't need to be overly sweet.
If you would like a chocolate version, add 2 tablespoons of sifted cocoa powder with the other ingredients before whipping.
The whipped cream is best served fresh as it will separate if stored for later use. If it does separate, just whip it a bit more and it will stiffen back up.
Homemade Whipped Cream-Low Carb and Keto Friendly
Amount Per Serving
Calories from Fat 198
% Daily Value*
Saturated Fat 14g88%
Vitamin A 875IU18%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.