Easy Homemade Sugar Free Whipped Cream

If you’ve never made homemade whipped cream before, you are going to be shocked at how easy it is to make a sugar free version. And with just three ingredients — all you probably already have in your pantry or refrigerator — you can make a low carb, keto whip cream anytime you want it.

Making Sugar Free Whipped Cream

Making your own sugar-free whipped cream takes just minutes and requires only heavy cream, a natural sweetener, and vanilla extract. You can enjoy this fluffy keto whipped cream with zero carbs by simply swapping regular sugar for erythritol or monkfruit sweetener. I use monk fruit sweetener with allulose in the version I make. The keto-friendly version tastes identical to regular whipped cream.

A Dairy-Free Version

If you want the same low-carb, no-sugar whipped cream but you’re vegan or don’t want to use dairy, you’re in luck. You can make whipped coconut cream using full-fat coconut milk. Simply chill a can of full-fat coconut milk overnight and use the solid cream that rises to the top. Light versions of coconut milk won’t work when whipping. You need the fat in there. Use your vegan version of whipped cream on dishes like this rhubarb crumble.

Creating Sugar-Free Whipped Cream

Making your own sugar-free whipped cream takes just minutes and requires only three basic ingredients. You can enjoy this keto-friendly topping while maintaining your low-carb lifestyle.

Three-Ingredient Recipe for Whipped Cream

To make sugar-free whipped cream, you’ll need three ingredients. Here is what I used:

• 1 cup heavy cream or whipping cream
• 1.5 tablespoons powdered monk fruit sweetener
• 1 teaspoon vanilla extract

Directions

Add all of the ingredients to a medium to large metal bowl. Some people like to put the bowl in the freezer before making whipped cream. I’ve made it with a room-temperature bowl as well as a cold one. Both ways the whipped cream turns out great.

Beat the mixture on medium-high speed for 2-3 minutes until stiff peaks form. You can use a traditional handheld mixer, a standing mixer or, like I do, a handheld immersion blender. My immersion blender has a blade head and whisk head. I use the blade head for making whipped cream. No joke, it takes about two minutes for the liquid to get thick enough to be considered whipped cream.

Notes

Your homemade whipped cream will stay fresh in the refrigerator for three to four days. If you go to use it and it has lost some of its firmness, you can whip it again for a minute or so to thicken it up.

Use it as a topping on your favorite desserts or in hot drinks. For instance, top low-carb fruits and berries with sugar-free whipped cream.