---
title: "Easy Sugar-Free Keto Whipped Cream - Healthy Recipes Blog"
url: https://stacklist.com/card/fb297c82-0704-4506-8c6c-362b9b4a2ab2
source_url: "https://healthyrecipesblogs.com/keto-whipped-cream/"
stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a
summary: "Easy Sugar-Free Keto Whipped Cream is a simple five-minute recipe using a food processor to create rich, fluffy whipped cream without sugar. The recipe includes variations with different sweeteners and extracts, serving suggestions, and detailed FAQs about preparation techniques and storage."
tags: "keto, sugar-free, whipped-cream, recipe, dessert, low-carb, food-processor"
key_entities: "keto diet (concept), sugar-free sweetener (concept), food processor (technology), stevia glycerite (concept), soft peaks (concept), Danielle (person)"
classification: "tutorial"
content_hash: "sha256:d67951eb7f8e4af0677160e2ebb0bcbe5dad8e6f5cc5dedee8ac086c672ba66d"
acp_version: "0.2"
token_counts_approximate: 1990
visibility: public
agent_accessible: true
status: "final"
---

# Easy Sugar-Free Keto Whipped Cream - Healthy Recipes Blog

Jump to Recipe Review Recipe The easiest way to make sugar-free, keto whipped cream is to use a food processor. In five minutes and zero effort, you'll have a wonderfully rich topping. This whipped cream is amazing. It's rich, fluffy, and not overly sweet. It's one of those desserts where the low-carb version is just as good as the original. The best part is that it's incredibly easy to make! I simply use my food processor, dump the three ingredients in, press "start," and it's ready MINUTES. Ingredients See the recipe card for exact measurements. Here are my comments on the ingredients. Heavy whipping cream : Since we're using the food processor, it doesn't have to be super-cold. You can use heavy cream with or without gums and thickeners - both work. Sweetener: I use stevia glycerite . Vanilla extract : Try to use the real thing - pure vanilla extract - and not imitation vanilla. Variations You can use two tablespoons of a powdered sugar-free sweetener instead of stevia. Just make sure it's powdered to avoid a grainy texture. If you like coconut, an interesting variation is to use pure coconut extract instead of vanilla extract. But use just ⅛ teaspoon - coconut extract has a strong flavor and could overpower your dessert. One of my favorite variations is to make chocolate whipped cream , as shown in the photo below. It's incredibly rich and delicious! Instructions The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview. Fit your food processor with the standard "S" blade and place the ingredients in the bowl. Process the ingredients on high until soft peaks form. This should take about 2 minutes. You can use the cream immediately or chill it for a few hours before using. Made this tonight for our sugar-free apple cobbler. Wow, it complimented the dessert so well. Just sweet enough to know it is there and OH so creamy. My diabetic hubby was a very happy man tonight. Danielle Read more comments Recipe Tip If you have a food processor with a "high" setting, this is pretty much a foolproof way to make perfect whipped cream with minimal effort. There's no need for everything to be cold (normally, you would need to chill the mixing bowl and beaters). The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes. However, you should keep an eye on it. Whip only until soft peaks form, and then stop. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip. Recipe FAQs What are soft peaks vs stiff? Soft peaks are when the cream holds some shape but still flops over gently when you lift the whisk (or food processor blade). It's airy and ideal for dolloping on desserts right before serving. Stiff peaks stand straight up and keep their shape. The cream feels thicker and more stable, making it better for piping, layering cakes, or holding up longer in the fridge. If you go past stiff peaks, it starts to look grainy and can turn into butter. How does it compare to traditional cream? It's very similar. To make it, we simply omit the sugar and replace it with a sugar-free sweetener. The ratios for whipped cream are pretty universal: 1 cup of liquid heavy cream, 2 tablespoons of sweetener (which equals ½ teaspoon of stevia glycerite), and a small amount of vanilla. Can you make it in advance? It is best served on the day it was made, ideally within 2-3 hours. However, you should be able to keep it in the fridge, covered, for an extra day or two if you whip it until stiff peaks form, as shown in the image below. That should help it hold up better, though there's also a small risk of over-whipping. Can I freeze it? I don't recommend freezing it. Its flavor and texture can be off after freezing and thawing. Serving Suggestions This sweet, fluffy topping is amazing on its own and also pairs perfectly with berries, cakes, and pies. The four photos below show just a few of the ways I regularly use it. It's incredibly versatile. Layered with berries. A filling for cloud bread . Topping a keto cheesecake . Topping a chocolate mug cake . Recipe Card 5 from 18 votes Sugar-Free Keto Whipped Cream Making sugar-free, keto whipped cream couldn't be easier. Just a few ingredients in the food processor, and you'll have a rich, fluffy topping in minutes. Prep Time 5 minutes mins Total Time 5 minutes mins Course: Dessert Cuisine: American Servings: 8 servings Calories: 102 kcal Author: Vered DeLeeuw Cook Mode Prevent your screen from going dark Let's Start Cooking Rate this Recipe Print Recipe Pinterest Facebook Share on X Share Recipe Save this Recipe Saved! Video Ingredients ▢ 1   cup   heavy whipping cream ▢ ½   teaspoon   stevia glycerite  -  see notes below ▢ 1   teaspoon   pure vanilla extract Instructions Fit your food processor with the standard "S" blade. Place the heavy cream, sweetener, and vanilla in the bowl. 1 cup heavy whipping cream, ½ teaspoon stevia glycerite, 1 teaspoon pure vanilla extract Process the ingredients on high until soft peaks form. This should take anywhere from 1.5 to 2.5 minutes, depending on how powerful your food processor is. Use immediately or chill for a few hours before using. Add us as a Google Trusted Source Notes Electric hand mixer Instructions: Ensure the heavy cream is very cold and, for the best results, chill the mixing bowl and whisk attachments in the freezer for 15 minutes beforehand. Combine the ingredients in the chilled bowl and start on low speed to prevent splattering. Gradually increase to medium-high and beat for approximately 2 minutes, until the cream thickens and forms soft peaks. Avoid over-beating, as the transition from perfect whipped cream to butter happens quickly. Stevia isn't for everyone. It has a herbal aftertaste that some people perceive as bitter. You can replace it with 2 tablespoons of a powdered sweetener or with ¼ teaspoon of this monk fruit sweetener . Sweetness is a personal preference. Use these amounts as a guide and adjust to taste. The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes. However, you should keep an eye on it. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip. Soft peaks are when the cream holds some shape but still flops over gently when you lift the whisk (or food processor blade). It's airy and ideal for dolloping on desserts right before serving. Stiff peaks stand straight up and keep their shape. The cream feels thicker and more stable, making it better for piping, layering cakes, or holding up longer in the fridge. If you go past stiff peaks, it starts to look grainy and can turn into butter. This topping is best served on the day it was made, ideally within 2-3 hours. However, you should be able to keep it in the fridge, covered, for an extra day or two if you whip it until stiff peaks form. That should help it hold up better, though there's also a small risk of over-whipping. I don't recommend freezing it. Nutrition per Serving Serving: 0.25 cup | Calories: 102 kcal | Carbohydrates: 0.8 g | Protein: 0.6 g | Fat: 11 g | Saturated Fat: 7 g | Sodium: 11 mg Save this Recipe! We'll email this recipe to you, so you can come back to it later! We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email. Disclaimers Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes. More Desserts Cottage Cheese Chocolate Mousse Keto Mug Cake Keto Brownies Keto Cookie Dough