Making whipped cream into a keto friendly treat is pretty simple and straight forward, just substitute the sugar in your regular recipe with an alternative sweetener such as swerve. However, when it comes to working with any whipped cream toppings, one of the most frustrating aspects is keeping it from flattening out and losing shape, or even worse, melting and running down the side of your dessert.
The solution to this issue is to add gelatin. Just the right amount of gelatin will help your whipped cream hold its firm shape, and resist melting at room temperature. Be careful though, too much and you’ll end up with a hard and jiggly topping, and too little might help with piping, but not resist melting.
To begin with, you will need to prepare the gelatin. In a small bowl add 1 tablespoon of cooled water, and to that add 1 teaspoon of unflavored/unsweetened gelatin- Do not mix- and allow to sit until the water is adsorbed into the gelatin, about two minutes. After the gelatin has soaked, microwave it for 10 seconds on high, stir to fully dissolve (microwave more if not fully dissolved), and set aside to cool.
While the gelatin is cooling, add 1 cup of chilled heavy whipping cream to a large stand mixer bowl, and add 1/4 cup of powdered erythritol (we like to use swerve confectioners, but any finely ground erythritol will work), and a teaspoon of vanilla extract. Whip these together in a stand mixer with a whisk attachment until soft peaks form.
Now add in the cooled gelatin mixture: you are going to want to do this with the stand mixer on, but on a low speed. Once the gelatin is fully incorporated, increase the speed and continue to whip the mixture until stiff peaks form.
Now you have your whipped cream! It pipes very well, holds its shape and won’t easily melt at room temperature. I’ve transported this on a pie across town, and then left it at room temp for a few hours through events, and dinner before dessert arrived and it still looked as good as when I had first piped it on! Fantastic stuff, it looks so delicate and elegant as a topping, and of course, it’s delicious too!
Stable Keto Whipped Cream
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1 tsp Gelatin, unflavored/unsweetened
- 1 Tbsp Cool Water
- Add gelatin to water in a small microwave safe bowl, let sit for a few minutes.
- Microwave gelatin for 10 seconds, stir to fully dissolve, set aside to cool a little.
- In a stand mixer with whisk attachment, whip together the heavy cream, vanilla, and powdered swerve until soft peaks form.
- Pour in cooled gelatin mixture while mixing at low speed.
- Increase speed and continue mixing until stiff peaks form.
- Spread or pipe your topping onto your dessert and chill in fridge until ready to serve.
The carbs are still going to be relatively high in heavy whipping cream (notorious for ‘hidden carbs’), and as such the net carbs for the whole batch of whipped cream is 16 g, so if you are making this because you are keto, then don’t eat this entire batch. It should be used as a topping. If topping a pie, and that pie is cut into 16 slices, then this recipe adds only 1 g of net carbs to each slice of pie.
|Servings||Variable, depends on dessert |
|Serving Size||Recommended 1/8th|
|Net Carbs||2 g|