Keto Whipped Cream
This recipe makes a delicious keto friendly dessert topper in about 5 minutes!
Equipment
- 1 Medium mixing bowl
- Whisk or electric mixer
Materials
- 1½ Cup Heavy whipping cream
- 3 Tbs Allulose or sweetener of choice (adjust to taste)
- 1 tsp Vanilla extract
Instructions
- First chill mixing bowl for approx. 15 min in the freezer.
- Combine cold heavy cream and sweetener of choice in the chilled bowl and begin whisking. If using an electric beater, start on low. You can increase speed to medium as it starts to thicken enough to not spray.
- After just a couple minutes it will begin to thicken, and you can add the vanilla.
- Continue to whisk until soft peaks form when the whisk is lifted from the cream.
- The whipped cream can be served now or stored in the refrigerator for up to 3 days.
Notes
Do not whip past soft peaks or you may start to make butter!
The vanilla is optional, but it adds a great depth of flavor.
If storing the whipped cream for later use, it may need to be briefly re-whipped before serving again