Sugar free whipped cream is perfectly sweetened, light and fluffy! It's incredibly simple to make at home and your own taste buds won't even know it's low-carb and keto diet friendly!
With just three ingredients required and a total of five minutes of prep time, this is the perfect topping in every way. Dollop this sugar-free whipped cream on your favorite keto desserts (like pumpkin pie, keto coffee cheesecake or my keto chocolate mousse).
Heavy whipping cream, vanilla extract and powdered monk fruit sweetener combine to make a keto whipped cream that tastes exactly like the real thing.
It's fluffy and creamy and meets every requirement you'd expect from a classic homemade whipped cream recipe.
But this one is low-carb and free of those artificial sweeteners commonly found in store-bought whipped toppings.
Better yet, I'm including an option for a sugar free whipped cream recipe that is also completely dairy free, made with coconut cream!
The process is almost exactly the same and it makes a delicious sugar free whipped topping that is also vegan friendly.
why this recipe works
It tastes like it was made with regular sugar and the best part is it stores really well in the fridge for several uses later.
My low-carb whipped cream is:
- light and fluffy
- the perfect topping sugar-free whipped cream recipe for all of your favorite desserts
- keto, diabetic and low-carb diet friendly
- an easy recipe to adapt if you need it to be dairy-free or vegan.
When choosing which cream to buy, opt for heavy cream. It will give you a much thicker whipped cream with firm peaks, but you can also use whipping cream and get great results.
You will need:
- Heavy cream. Both heavy cream and whipping cream will do, but heavy cream will result in a much thicker keto whipped cream. For the best results, make sure to use cold heavy cream.
- Powdered monk fruit sweetener. I prefer Lakanto (affiliate link), but you can use your favorite powdered sugar-free sweetener of choice as long as it is a 1:1 substitute for confectioner's sugar.
- Vanilla extract. A splash of vanilla adds a light flavor to the fluffy whipped cream.
about the sugar substitute
Out of all the keto-friendly sweeteners, I find that powdered monk fruit sweetener (a blend of monk fruit and erythritol) works best for this keto whipped cream recipe but if you have powdered erythritol or your own sugar substitute, feel free to swap it in.
Since homemade whipped cream is only lightly sweetened, other natural sweeteners can work well here too (including liquid monk fruit or allulose) but make sure to sweeten it to taste.
I don't recommend using granulated sweeteners because they don't dissolve as well as real sugar, so you'll end up with a keto whipped cream with a grainy texture.
This is a super basic keto whipped cream recipe, and it's just as easy to make as good, old-fashioned, homemade whipped cream.
In fact, the process is identical to classic whipped cream made with sugar.
Two things to keep in mind: a) sweeten this to your own taste preference and, b) do not over-mix the cream.
It doesn't take too much extra mixing time to turn soft peaks into stiff peaks and eventually... butter. 😉 Watch it closely!
Here's a look at the steps for making sugar-free whipped cream. For all of the details, including the ingredient amounts and full instructions, check out the printable recipe card at the bottom of the page.
Before you start: place a large mixing bowl (metal or glass) and your whisk attachment (or electric beaters) in the freezer for 15 minutes. Using an extra cold bowl and whisk/beaters is the best way to go.
Add the cold cream to the chilled metal bowl along with 1 tablespoon of sweetener and the vanilla. Whip on medium speed for 2-3 minutes or until soft peaks form. Taste and add another tablespoon of monk fruit sweetener, if desired.
Increase to medium-high speed and whip cream for another 3-4 more minutes or until you get medium peaks. Check the consistency. If you want even more firm peaks, beat on medium speed in 30-second increments.
Use immediately or transfer your yummy, no sugar whipped cream into an airtight container and store in the refrigerator.
for a dairy-free version
This recipe is really easy to adapt if you're looking for a dairy-free or plant-based whipped cream without added sugar.
Instead of heavy cream, substitute coconut cream.
I've found that I prefer chilling a can of coconut milk (make sure it's full-fat) to get all of the solid cream to rise to the top.
You can also buy a can of coconut cream but the consistency really varies between brands.
Whipped coconut cream won't get the same firm peaks as the dairy version, and if you're struggling to get it to thicken, try freezing it for 10 minutes and whipping it again.
The results can sometimes depend on the brand of coconut cream you're using. While it will turn into a fluffy and smooth whipped cream, it won't be as "set" as the dairy version.
recipe tips for the best results
- It's not necessary to chill the bowl and beaters but if you have the time (especially if it's a warm day or warm in your home), give it a try. The homemade whipped cream will set quicker and stay set longer.
- I typically use 2 tablespoons of powdered monk fruit sweetener. A general rule of thumb for regular whipped cream is 1 tablespoon of powdered sugar for every cup of heavy cream. So that's why I suggest starting with 1 tablespoon and increasing the amount of powdered sweetener to taste.
- Store the sugar-free whipped cream in the refrigerator for 7-10 days. If it loses some of its stiffness, you can re-whip it before serving.
variations for keto whipped cream
It's easy to adapt this sugar-free whipped cream recipe to create different flavors. Here are just a few variations I like:
- Peppermint whipped cream:
- Add ½ teaspoon peppermint extract instead of vanilla. Sugar-free peppermint whipped cream is the perfect topping for keto hot cocoa.
- Maple whipped cream:
- Add ¼ teaspoon maple flavor or extract along with the vanilla.
- Cinnamon whipped cream:
- Add ½ teaspoon ground cinnamon.
- Lemon whipped cream:
- Add 1-2 teaspoons finely-grated lemon zest.
- Almond whipped cream:
- Add ¼ to ½ teaspoon of pure almond extract.
Fluffy, cloud-like and lightly sweetened, this sugar-free whipped topping recipe is exactly what your fresh berries and pies (and more) are waiting for.
Oh, the endless options! My keto whipped cream recipe is the perfect topping for so many tasty sugar-free cakes and dessert recipes.
If you're looking for a decadent keto-friendly dessert to serve this with, here are a few recommendations:
- Keto Chia Pudding (3 Recipes!)
- Keto Pumpkin Roll
- Gluten-free Orange Cake
- Keto Lemon Blueberry Scones
- Keto Chocolate Pound Cake
you might also love
- Enjoy your sugar-free whipped cream with this low-carb strawberry shortcake recipe! A sweetened biscuit, fresh strawberries and creamy keto whipped topping is quite possibly the most heavenly combination.
- This keto chocolate cake has a rich and bold chocolate flavor and will satisfy any chocolate craving!
- Keto French silk pie is fluffy, creamy and chocolate-y with an Oreo-like almond flour crust. Each bite is a chocolate dream.
- This keto créme brûlée has a rich vanilla flavor and a burnt "mock brown sugar" topping that's just as crisp and crackly as the real deal.
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 2 tablespoons powdered monk fruit sweetener (I use Lakanto)
- Before you begin: Place your mixing bowl and beater attachments or standup mixer whisk attachment in the freezer for 10-15 minutes. This step is optional but recommended if you have the time.
- In a large mixing bowl or bowl of a standup mixer, add the heavy cream, vanilla and 1 tablespoon of the powdered monk fruit sweetener. Whip on medium speed for 2-3 minutes or until soft peaks form.
- Taste the mixture and add another tablespoon of monk fruit sweetener, if desired.
- Increase to medium-high speed and whip the cream for another 3-4 more minutes or until firm peaks form. Watch it closely, checking the consistency every 30 seconds to a minute. Whipping it too long will cause the mixture to get too dense, lose its fluffiness, and the cream will curdle.
- Use immediately or transfer the whipped cream to an airtight container. Store in the refrigerator.
I typically use 2 tablespoons of powdered monk fruit sweetener. A general rule of thumb for regular whipped cream is 1 tablespoon of powdered sugar for every cup of heavy cream so start with 1 tablespoon and sweeten to your own taste preference.
Store the sugar-free whipped cream in the refrigerator for 7-10 days. If it loses some of its stiffness, you can re-whip it before serving.
Dairy-free and sugar-free whipped cream recipe: Substitute coconut cream for heavy cream. You can chill a can of full-fat coconut milk overnight and remove the solid cream that rises to the top. Whipped coconut cream won't get the same firm peaks as the dairy version, and if you're struggling to get it to thicken, try freezing it for 10 minutes and whipping it again.
Peppermint whipped cream: Add ½ teaspoon peppermint extract instead of vanilla. Sugar-free peppermint whipped cream is the perfect topping for keto hot cocoa.
Maple whipped cream: Add ¼ teaspoon maple extract along with the vanilla.
Cinnamon whipped cream: Add ½ teaspoon ground cinnamon.
Lemon whipped cream: Add 1-2 teaspoons finely-grated lemon zest.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
This nutritional information is approximate and is provided for convenience as a courtesy.