Keto Chocolate Whipped Cream

Name: Keto Chocolate Whipped Cream
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Ingredients: 1 cup heavy whipping cream; 1 teaspoon vanilla extract; ½ teaspoon stevia glycerite; 2 tablespoons cocoa powder

User Reviews

5.0

21 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
8 servings
Calories
107 kcal
Course
Dessert
Cuisine
American

Keto Chocolate Whipped Cream

Winston Campbell

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An easy food processor recipe for keto chocolate whipped cream made with cocoa powder. It's superb with berries and can be used as frosting.

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Ingredients

Servings

1 cup heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon stevia glycerite equals 3 tablespoons of powdered sugar
2 tablespoons cocoa powder unsweetened, processed with alkali

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Instructions

Place the heavy whipping cream, vanilla, sweetener, and cocoa powder in your food processor bowl.
Process on high for about one minute, until the mixture magically turns into thick whipped cream. If needed, stop once to scrape the sides and bottom of the food processor bowl.
Transfer the whipped cream to a bowl and serve with berries or use it to frost cakes or cupcakes.

Notes

You can use heavy cream without any gums or thickeners, but do make sure it's labeled as "whipping" cream. You want it to have enough fat.
You can replace the stevia with 3 tablespoons of a powdered sweetener.
It's best to use Dutch-processed cocoa powder in this recipe. It's milder and less acidic than natural cacao powder.
It's easy to use the food processor in this recipe. But since it's so efficient, do keep an eye on it and try to avoid over-whipping. If you over-whip and end up with thick chocolate butter (still delicious but not what we're going for here), try whisking in 2 more tablespoons of heavy cream.
You can store this whipped cream in an airtight container in the fridge for a couple of days, but it's best to make it on the day you plan on serving it. I don't recommend freezing it.