Make perfect Sugar-free Whipped Cream with only three ingredients! Tastes and looks just like the real thing, and you can control the sweetness! Perfect if you’re on the keto diet or just trying to cut down on sugar!
Did you know that heavy whipping cream has no sugar? That’s why if you are trying to cut sugar out of your diet, it is a great dairy product to use.
Most people don’t know that milk has 12 grams of sugar per cup (eight ounces). So if you drink three cups of milk a day, you’ll be getting as much sugar as if you drank a can of pop!
Of course, if you’re going to whip up that cream and use it for a dessert, it will need to taste sweet. While I have tested various alternative sweeteners in ice cream, I had never tested any to make standard whipped cream.
Be very careful with artificial sweeteners!
I classify things such as aspartame, sucralose, and saccharin as “artificial” sweeteners. These have been found to have detrimental effects on your health, so I NEVER use them in my cooking.
I always use things classified as “natural sweeteners” in my cooking.
I tested two types of sugar substitutes for sugar-free whipped Cream.
The first one was Stevia, which comes in several different brand names, such as Truvia and Purevia, etc.
It has a nice, fine consistency, half-way between granulated sugar and powdered sugar. This meant that it blended very well with the whipped cream and did not leave a gritty texture.
As an added bonus, my picky family (especially my husband, who makes faces when he tastes Stevia) had no idea! They thought it was just regular whipped cream with normal sugar! This was not just a one-time fluke!
I have made it several times with Purevia, and everybody has assumed it was made with real sugar. Nobody has complained of a bitter taste, which can often accompany the use of Stevia.
The second sugar substitute I tried was Monk Fruit Sweetener. This is sweetener made from Monk Fruit and mixed with erythritol.
Monk Fruit (also known as “lo han guo” or “Swingle fruit”) is a small, round fruit native to southern China. Since its sweetness is many times greater than that of regular sugar, it’s often mixed with other sweeteners (such as erythritol) so you can get a 1:1 ratio of sweetness to sugar.
(Click here to learn all about Monk Fruit Sweetener).
I got my Monk Fruit Sweetener at Costco, although my local store has stopped carrying it. I’ve also seen it at Walmart on occasion. You may be able to find it next to the sugar in your preferred grocery store.
If you can’t find it at the store, you can always order it on Amazon.
When I made sugar free whipped cream with Monk Fruit Sweetener, it tasted great. However, there was just a hint of grittiness, as the crystals are not as small as the Stevia powder and did not entirely dissolve in the cream.
The best way to solve this problem by putting the Monk Fruit Sweetener in a blender before adding it to your heavy whipping cream and pulsing it a few times to make the sweeter more like powder and less like granules.
But if you don’t want to go through the trouble, the slightly grainy texture isn’t too noticeable.
How to make Sugar-free Whipped Cream
- Add one cup of heavy whipping cream to a large mixing bowl.
- Add four packets of Stevia (like Truvia or Purevia). Just in case packet sizes differ between brands, each packet should have the same sweetness as two teaspoons of sugar. If using Monk Fruit Sweetener, add three tablespoons.
- Add 1 teaspoon of pure vanilla extract.
- Whip on high speed using the whisk attachment in a stand mixer, or using an electric hand mixer, for two to three minutes until stiff peaks form.
What’s the Difference Between Soft Peaks and Stiff Peaks?
When making things like whipped cream and meringue, recipes will tell you to whip them either to “soft peaks” or “stiff peaks.” How can you tell the difference? There is a simple test you can do:
When you think you might have reached the right consistency, stop the beaters and lift them straight up out of the cream. When you do this, the cream will form a “peak.” If the top of the peak bends over, then you have a “soft peak.”
If the peak stands straight up and doesn’t move at all, then you have a “stiff peak.”
It’s really your preference whether or not to beat the whipping cream to soft peaks or stiff peaks. However, if you plan on piping the whipped cream with a pastry bag and decorative tip, you’ll definitely need to beat it to stiff peaks.
Then just use the sugar-free whipped cream as you’d use Cool Whip, but feel a lot better about yourself because you won’t be eating any high fructose corn syrup!
The best part? Zero net carbs!
How to Store Sugar Free Whipped Cream
Store your sugar-free whipped cream in an airtight container in the refrigerator for up to a week. Alternately, you can leave it in the bowl you whipped it in, but cover it tightly with plastic wrap.
After a few days, your whipped cream may start separating and parts may become watery. You can simply stir the whipped cream together, or even whip it again to restore it to its former glory!
Extra tips for making Sugar-free Whipped Cream
Some recipes I’ve found for whipping cream say to use a metal bowl and put it, along with the whisk or beaters, into the freezer for 15 minutes or so before you plan to whip the cream. I have not found this to be necessary, but you can certainly do it this way if you want!
Be careful not to over-beat the whipped cream, or the liquids and solids will start separating and you’ll get butter! Once you’ve reached the stiff peak consistency, it’s time to stop.
I love this homemade keto whipped cream, because I can make it sugar-free! And now you can, too!
Use it as the perfect topping for all your keto desserts! Plop a dollop on top of fresh berries for the perfect, guilt-free indulgence!
I love it with my Dairy-free, Egg-free Chocolate Cake.
- 1 cup heavy whipping cream
- 4 packets Stevia (like Truvia or Purevia)-- sweetness of each packet should be equivalent to two teaspoons of sugar OR 3 tablespoons of Monk Fruit Sweetener
- 1 teaspoon pure vanilla extract
- Add all the ingredients to a large mixing bowl. Whip with beaters or whisk attachment (if using a stand mixer) on high speed for 2-3 minutes until stiff peaks form.
- Chill until ready to serve.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 52Total Fat: 5.6gSaturated Fat: 3.5gCholesterol: 21mgSodium: 6mgCarbohydrates: .4gFiber: 0gSugar: 0gProtein: .3g