Easy-to-make Keto Whipped Cream Recipe
Let me tell you what the easiest, tastiest, most kid-pleasing dessert is: this whipped cream. Just 3 ingredients, about 1.4 minutes total, and you have happy people. Not only do we eat it by itself (because it’s just that good), but we also use it to top our waffles, hot chocolate, and pumpkin cheesecake!
Just look at how perfectly is swirls on each slice. Creamy, cool, sweet, vanilla flavor and exactly what that pumpkin pie cheesecake needs as a sweetener. You’ll want to keep a quart of cream in the fridge just for the express purpose of making this whipped cream whenever the ketogenic lifestyle craving strikes. With 0 carbs, don’t feel bad about indulging on this ketogenic diet treat every once in a while.
- 1 cup Heavy Cream
- 1 tsp Pure Vanilla Extract, Vanilla
- 1 Tbsp Lakanto Monkfruit Sweetener, regular, not powdered
- Combine all ingredients and use a stand mixer with whisk attachment, a hand mixer, or an immersion blender whisk to whip/beat the cream until thickened and stiff peaks form and it has doubled in volume.
- Use immediately. Store any leftovers in the fridge for up to 3 days. May need to be re-whipped (not always, but this is not a stabilized whipped cream so it may deflate a little).
Nutrition Information:Yield: 32 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 26Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 2mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition is calculated by a third party and may not be 100% accurate