Delicious Keto Whipped Cream Combinations You'll Love

Keto whipped cream is a versatile dessert that can be used in a variety of ways. It is a great low-carb option for those who want to indulge without falling off the keto bandwagon. The basic ingredients include heavy cream, a keto-friendly sweetener, and vanilla extract. However, there are numerous ways to customise it. For example, adding cocoa powder creates chocolate whipped cream, while adding food colouring makes it more visually appealing. It can be used as a topping for cakes, pies, hot drinks, and even savoury dishes. It can also be frozen and used as a substitute for ice cream.

Keto Whipped Cream with Keto Strawberry Mousse

Ingredients

• 2 cups heavy cream, chilled
• 2 tsp erythritol (or monk fruit)
• 1 tsp vanilla essence (optional)
• 10 medium to large strawberries
• 1 cup good quality heavy cream

Method

• Pour 2 cups of heavy cream into a large, clean mixing bowl. Make sure the bowl has been rinsed well in water; the slightest residue can ruin the whipped cream.
• Add 2 teaspoons of erythritol (or monk fruit) to the cream.
• Take a hand mixer and begin to whip the cream on a slow setting. You can bring the speed up to medium if you think it won't spray the cream everywhere.
• After 2 minutes of whipping, add vanilla essence if you wish. (Only add vanilla if a recipe calls for it, such as for cakes or pies).
• Continue to whip until the cream forms soft peaks when you lift the mixer beaters from the cream. Do not whip past this point, or you'll start to make butter.
• Transfer your whipped cream to a serving bowl, apply to a recipe or beverage, or store in an airtight container for up to 3 days.
• Dice or slice the strawberries. Leave them whole if you prefer. Divide them among 6 small serving bowls.
• Pour 1/4 cup of cream over each bowl of strawberries.

Tips

• To store, place in the refrigerator in an airtight container for up to 3 days.
• If you want to try a vegan or dairy-free version, use full-fat coconut milk instead of heavy cream.
• You can also add a couple of drops of vanilla to the cream.
• For a chocolate version, add 2 tablespoons of unsweetened cocoa powder to the mixture.

Keto Whipped Cream with Keto Hot Chocolate

Ingredients

To make keto whipped cream, you will need:

• Heavy whipping cream
• A sweetener (e.g. erythritol, monk fruit, stevia, Swerve)
• Vanilla extract (optional)

You can also add a splash of pure vanilla extract for a subtle yet richer flavour.

Method

• Add the heavy whipping cream, sweetener, and vanilla to a mixing bowl.
• Use a hand mixer or stand mixer to blend the ingredients on a medium setting until soft peaks form.
• Be careful not to overmix, as this can cause the cream to turn to butter.
• Your keto whipped cream is now ready to serve!

Tips

• Keep your bowl and ingredients chilled before mixing to prevent your cream from overheating.
• If you are using a liquid sweetener, add 1-2 drops at a time until you reach the desired level of sweetness.
• You can also make chocolate whipped cream by adding 2 tablespoons of unsweetened cocoa powder to the mixture.

Storage

Your keto whipped cream can be stored in an airtight container in the refrigerator for up to 24 hours. If you do not add a sweetener, it is best to use it by the next day.

Keto Hot Chocolate

Now that you have your keto whipped cream ready, here is a simple recipe for keto hot chocolate to go with it!

Ingredients

• Unsweetened almond milk
• Heavy whipping cream
• Lakanto maple-flavoured syrup (or another sweetener)
• Cocoa powder
• Vanilla extract
• Cinnamon (optional)

Method

• Heat one cup of unsweetened almond milk in a saucepan over medium heat.
• Add one tablespoon of heavy whipping cream, one tablespoon of sweetener, two tablespoons of cocoa powder, and a dash of vanilla extract. Whisk to combine.
• Continue heating and whisking until the mixture is hot and frothy.
• Pour into a mug and top with a dollop of your keto whipped cream. Sprinkle with cinnamon, if desired.
• Enjoy your keto hot chocolate!

Keto Whipped Cream with Keto Chocolate Mousse

Ingredients

To make keto whipped cream, you will need heavy cream, a sweetener, and vanilla extract. For the keto chocolate mousse, you will need heavy whipping cream, a sweetener, and cocoa powder.

Method

Start by preparing the keto whipped cream. Place your mixing bowl and beaters in the freezer for 15-20 minutes to chill. Then, add 1 cup of heavy whipping cream, 2 tablespoons of powdered sweetener, and 1 teaspoon of vanilla extract to the chilled bowl. Beat the mixture until stiff peaks form.

Now, prepare the keto chocolate mousse. Place 1 and 1/2 cups of heavy whipping cream and 3 tablespoons of sweetener in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed until the mixture thickens. Then, add 1/3 cup of cocoa powder and beat until stiff peaks form.

Serving Suggestions

You can serve the keto whipped cream and keto chocolate mousse together as a delicious and indulgent dessert. Simply layer the whipped cream and mousse in a bowl or glass, and top with some fresh berries or keto chocolate shavings. You can also use the whipped cream as a topping for the mousse or serve them separately as two different desserts.

Storage

Both the keto whipped cream and keto chocolate mousse can be stored in the refrigerator. The whipped cream will last for up to 24 hours, while the chocolate mousse will last for 5-6 days. However, it is best to make the whipped cream fresh, as it will start to lose its stability after 24 hours and will need to be re-beaten.

Tips

• When making the keto whipped cream, you can experiment with different extracts such as lemon, maple, almond, or peppermint instead of vanilla.
• To make the keto chocolate mousse even more indulgent, you can add an extra 1/2 cup of heavy whipping cream.
• If you prefer your desserts on the sweeter side, you can increase the amount of sweetener in both the whipped cream and mousse recipes.
• For a dairy-free option, you can use coconut cream instead of heavy whipping cream in the keto whipped cream recipe.

Enjoy your keto-friendly treat!

Keto Whipped Cream with Keto Crepes

Keto Whipped Cream is a delicious, sugar-free, and low-carb treat that you can easily make at home. It is the perfect topping for your favourite keto desserts, adding a touch of sweetness without the carbs. The best part? It only takes a few simple ingredients and a couple of minutes to make! Here's a step-by-step guide to making keto whipped cream and serving it with keto crepes for a delightful breakfast or dessert.

Ingredients:

• 2 cups of heavy cream (chilled)
• 2 teaspoons of erythritol (a natural sweetener) or 1/4 cup sugar-free powdered sugar
• 1 teaspoon of vanilla extract (optional)
• 1/2 teaspoon of vanilla extract (optional) for a stronger vanilla flavour
• A pinch of cinnamon (optional)
• A dash of mint or maple extract (optional) for a refreshing twist

Instructions:

• Chill your mixing bowl and beaters in the freezer for about 15 minutes before starting. This step is essential for achieving the right consistency.
• In the chilled bowl, add the heavy whipping cream, sweetener (erythritol or powdered sugar), and vanilla extract. If you want a stronger vanilla flavour, you can add a bit more vanilla extract.
• Using an electric mixer, start mixing at a low speed and gradually increase to medium or high. This helps to incorporate air into the cream and prevents splattering.
• Continue mixing until the cream forms soft or stiff peaks, depending on your preference. For soft peaks, mix until the cream just starts to hold its shape. For stiffer peaks, mix a bit longer, but be careful not to overmix, as it can quickly turn into butter.
• Taste the whipped cream and adjust the sweetness by adding more sweetener if desired. You can also add a pinch of cinnamon for a warm, spiced flavour.
• Use the whipped cream immediately, or store it in an airtight container in the refrigerator for up to a day. It's best when fresh, as it can lose its fluffiness over time.

Keto Crepes:

Keto crepes are a delicious and elegant breakfast or brunch option. They are light, delicate, and pair perfectly with the rich and fluffy keto whipped cream. Here's a simple recipe to make keto crepes:

Ingredients:

• 4 large eggs
• 1/2 cup of almond flour
• 1/4 cup of melted butter
• 1/2 cup of water
• A pinch of salt

Instructions:

• In a blender, combine all the ingredients until a smooth batter forms.
• Heat a non-stick pan over medium heat and lightly grease it with butter or cooking spray.
• Pour about 1/4 cup of batter into the pan and tilt the pan to form a thin, even layer of batter.
• Cook the crepe for about 2 minutes on each side, or until lightly browned.
• Repeat with the remaining batter.
• Serve the crepes warm with a generous dollop of keto whipped cream and your favourite low-carb toppings, such as berries or sugar-free chocolate chips.

Enjoy your keto whipped cream with keto crepes! This combination makes for a delicious, indulgent, and keto-friendly treat that you can enjoy anytime.

Keto Whipped Cream with Keto Chocolate Cake

Ingredients

For the keto whipped cream, you will need:

• Heavy cream, chilled
• A sweetener of your choice (e.g. erythritol, stevia, monk fruit, or sugar-free powdered sugar)
• Vanilla extract (optional)

For the keto chocolate cake, you will need:

• Almond flour
• Sugar-free granulated sweetener
• Baking soda
• Kosher salt
• Oil (canola or olive oil for a moist cake, or melted butter/coconut oil)
• Unsweetened cocoa powder (Dutch-processed for a richer flavour)
• Full-fat sour cream (or Greek yoghurt)
• Eggs, beaten
• Vanilla extract

Method

Keto Whipped Cream

• Place your mixing bowl and mixer attachments in the freezer for at least 15 minutes.
• Add all the ingredients to the chilled bowl.
• Using a hand mixer or stand mixer, blend the ingredients on a medium setting until soft peaks form.
• Be careful not to overmix, as this will result in butter.
• Add to your favourite keto desserts or drinks, or cover and refrigerate for up to 24 hours.

Keto Chocolate Cake

• Preheat the oven to 325°F (150°C).
• Spray two 9-inch (22cm) round cake pans with cooking spray and line the bottoms with parchment paper.
• In a large mixing bowl, whisk together the almond flour, sweetener, baking soda, and salt until well combined.
• In a separate bowl, combine the oil and cocoa powder. Microwave on high for 45 seconds, then stir until fully incorporated.
• Stir the oil and cocoa mixture into the dry ingredients.
• Add the remaining wet ingredients (sour cream, beaten eggs, and vanilla) and stir until fully incorporated.
• Pour the batter evenly into the two cake pans.
• Bake in the centre of the oven for 15-18 minutes, or until a toothpick inserted into the centre comes out with a few crumbs.
• Remove the cakes from the oven and allow them to cool completely before removing from the pans.
• To make the buttercream frosting, beat the softened butter on medium speed until creamy.
• Add in the powdered sweetener, sifted cocoa powder, salt, sour cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for about 1 minute.
• If the frosting seems too thick, add room-temperature cream, almond milk, or coconut milk to loosen it up.
• To assemble the cake, place one cake layer on a plate with the bottom of the cake facing up. Remove the parchment paper.
• Cover with a 1/2-inch layer of frosting.
• Repeat with the second cake layer, then spread the remaining frosting over the tops and sides of the cake.

Tips

• To make chocolate whipped cream, simply add 2 tablespoons of unsweetened cocoa powder to the mixture.
• If you don't have a hand mixer or stand mixer, you can use a food processor to make the whipped cream.
• When making the chocolate cake, be sure to sift the cocoa powder into the creamed butter to avoid lumps in the frosting.
• The cake batter should be loose and pourable but not runny, as this will give the cake the best texture and ensure it is moist.
• You can use different extracts, such as coconut, almond, or orange, instead of vanilla extract in the whipped cream for a variety of flavours.

Frequently asked questions