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.
Servings: 4
Calories: 205kcal
Equipment
Ingredients
- 1 cup heavy cream
- 1.5 tablespoons monkfruit
- 1 teaspoon vanilla extract
Instructions
- Add the heavy cream, monkfruit sweetener and vanilla extract to a medium to large metal bowl.
- Beat the mixture on medium-high speed for 2-3 minutes until stiff peaks form.
Notes
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.
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.
Nutrition
Calories: 205kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 58mg | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.1mg