Decadent Keto Friendly Whipped Cream

I like to think of whipped cream as the posh cousin of Frank's hot sauce — I put that shit on everything.

If you've never witnessed the magic of homemade whipped cream, prepare to have your mind blown.

It goes a little something like this:

Throw some heavy whipping cream into a chilled bowl.

Turn on your hand mixer.

Keep mixing....

....and mixing...

Pretty soon, your bowl will turn into a transcendent pool of fluff.

Seriously, it's that easy. How did I get through the majority of my adult life in the dark about this?

While regular Cool Whip and Reddi Whip are off limits to keto dieters, this recipe is made with allulose-based sugar and tastes just as good, if not better.

You can whip this up in about 5 minutes flat.

Full disclaimer: this recipe was inspired by the folks over at MyKetoKitchen.com. Unlike their version, I used confectioner's sugar because:

A) I accidentally ordered the powdered version of allulose. Whoops!

and

B) Confectioner's sugar is the preferred sweetener used in non-keto versions of whipped cream.

Homemade Whipped Cream Ingredients

• 1 cup of heavy whipping cream
• 1 tbsp of confectioner's keto sweetener (I use this allulose sweetener)
• 1 tsp almond extract*

*You could also use vanilla instead of almond extract.
**For a fun twist, you could add coconut rum or bourbon.

Steps

Pour heavy cream into a chilled bowl. Whisk with a hand blender...or a manual whisk if you don't mind standing there for 200 years.

As your cream begins to form soft peaks, add your sweetening powder and vanilla.

Continue to blend until your whipped cream resembles the consistency of pudding. After a few minutes have passed, air will get trapped inside the fat molecules of your cream in a process called emulsion.

You'll be left with this soft, velvety pile of perfection.

I dare you not to poke your finger right in the center for a taste.

Side note: if you whip for too long, it will start looking like lard, and then it will legit turn to butter!

Keep any leftovers inside your fridge for several days. You can use it on top of keto hot chocolate, keto White Russians, keto Black Russians, or even black coffee! The sky is the limit.

It tastes just like the real thing, except zero carbs. You heard right — zero carbs! SHABAM.

For more easy keto substitutions, see my infographic at the bottom of this post!

Cheers,

Erin

📖 Recipe