KETO WHIPPED CREAM
|KETO WHIPPED CREAM|
Yield: About 2 cups (¼ cup per serving) Prep Time: 5 minutes Cook Time: —
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol-based sweetener
- ½ teaspoon vanilla extract
I find that my whipped cream holds better when I use a powdered bulk sweetener, but you can use any non-bulk sweetener.
In a large mixing bowl, beat the cream, sweetener, and vanilla extract with an electric mixer until it holds stiff peaks.
I like my whipped cream less sweet, especially when I am using fresh organic cream that doesn’t contain any fillers or gums. If you prefer it sweeter, add another tablespoon of powdered sweetener.
Keep refrigerated until ready to use. This whipped cream will keep for as long as your cream normally would, but it tends to reliquefy after a day or two in the fridge.
CALORIES: 104 | FAT: 10.4g | PROTEIN: 0.6g | CARBS: 0.9g | FIBER: 0g | ERYTHRITOL: 3.8g
STABILIZED WHIPPED CREAM
Sometimes whipped cream starts to turn back to a liquid when it sits around too long. If you need it to last for a few days, try this stabilized version. It will hold its shape for up to a week and is great for frosting or topping your favorite desserts.
In a small bowl, whisk together 1 tablespoon of water with ½ teaspoon of grass-fed gelatin. Gently warm in the microwave and whisk until the gelatin dissolves. Begin whipping the cream, sweetener, and vanilla extract and slowly pour in the gelatin mixture. Whip until the cream holds stiff peaks.