This sweet, fluffy topping is amazing on its own; it also pairs perfectly with berries, cakes, and pies. This whipped cream is amazing. It’s rich, wonderfully fluffy, and not overly sweet. It’s one of those desserts where the low-carb version is just as good as the original. The best part is that it’s incredibly easy to make! I simply use my food processor, dump the three ingredients in, press “start,” and it’s ready in TWO MINUTES.
Recipe Card
Heavy whipping cream: Since we’re using the food processor, it doesn’t have to be super-cold. You can use heavy cream with or without gums and thickeners - both work. Sweetener: I use stevia glycerite. You can use a powdered sugar-free sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not imitation vanilla. There’s a difference, especially in no-bake recipes like this. Fit your food processor with the standard “S” blade and place the ingredients in the bowl. Process the ingredients on high until soft peaks form. This should take 2, maybe 2 ½ minutes. You can use the whipped cream immediately, or chill it for a few hours before using. There’s no need for everything to be cold (normally, you would need to chill the mixing bowl and beaters). The food processor is very powerful, and it whips a cup of heavy cream beautifully in about 2 minutes. However, you should keep an eye on it. Whip only until soft peaks form, and then stop. Try not to overbeat the cream, or it could separate and become grainy. But if that happens, a simple fix is to add more liquid cream and re-whip. I also use it to top my keto cheesecake: In addition, I use it to top any of the following:
Keto chocolate pie Keto apple crisp Grilled peaches Keto microwave cheesecake Peanut butter mug cake Keto strawberry shortcake Keto pumpkin pie
