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Stable Keto/Low Carb Whipped Cream-3 Ways!!!!

Updated: May 3

I learned early on that we couldn't just make whipped cream and have it for the day. It usually only last an hour or so, so if you don't eat it all right away it will become liquid again. Over the years I have found a few ways you can keep that from happening and have it hold up for days for those delicious whipped cream keto desserts!



The first way is using gelatin which is the best way to frost a multi-layer cake or cupcake with whipped cream frosting. If you are just using a little whipped cream to top ice cream or pudding before you eat some, it's not worth going through the trouble of putting gelatin in it. But it's perfect if you want to put it on something that you want to serve the next day. The most important thing is making sure your gelatin is tempered correctly with the cold whipped cream that is at soft peaks. In the video I didn't even do it fully correct and had a few bits of gelatin in the whipped cream. I needed another scoop of cream in the gelatin but I was worried about the gelatin setting up to fast. So you need to work fast but also make sure it is sufficiently tempered before pouring into the whipping cream. Once done you want to frost right away before the gelatin sets up. So don't make the whipped cream until the cake, cupcakes or pie are ready for the whipped cream topping. It will be thick and gelatinous in the fridge for a week or more. This recipe makes enough to cover 24 cupcakes and it will freeze and thaw perfectly.


Gelatin Stable Whipped Cream



Keto Black Forest Cupcakes- https://youtu.be/qzMe_rRgYrA

Keto Strawberry Sponge Cake- https://youtu.be/RlhMXQStJTA




The second way is with cream cheese which is great for a frosting a simple one layer cake or a delicious light fruit dip or just eating as a mousse with different add ins. I like to mix it with peanut butter, crushed cookies or chocolate chips. Many call this a mousse but it's kind of a cheat way to make a mousse and they usually have more cream cheese than in this recipe. If you put more cream cheese it will be stiffer and can be used as no bake cheesecake or filling for cakes. But with just a little added cream cheese to the whipped cream you don't get a super strong cream cheese flavor and a light and creamy whipped cream. The most important tip here is soft cream cheese and whipping it up with a little of the soft whipped cream first to incorporate it well into the big batch of whipped cream. It makes a soft and creamy dip or accompaniment for fruit, cookies, puddings, or sliced cakes like angel food or flourless chocolate cake. This recipe I would only make a day ahead after a few days in the refrigerator it loses it's integrity. It is still delicious but gets softer the longer it sits in the fridge.


Keto Cream Cheese Whipped Cream



Keto Angel Food Cake- https://youtu.be/EiKgHFXcmf0

Keto Flourless Chocolate Cake- https://youtu.be/GHbXC_pBoq0

Keto Peanut Butter Mousse- https://youtu.be/XDNBtM6eJs8





The third way is with my keto sweetened milk recipe. I found this out by accident actually when I had left over of my keto no churn ice cream recipe and placed it in the fridge in case I could use it again the next day. And to my surprise it was still in whipped cream form the next day and I was able to place it into more popsicle molds for more ice cream bars. This recipe is only good to top a slice of cake, ice cream, pudding, etc. It is not very stiff at all even after being in the refrigerator. That is because allulose keeps things very soft, which is why it is great for a frozen ice cream. So if you make extra or have some left over you can always put it into the freezer. I wouldn't suggest leaving it for more than a few days in the fridge then placing in the freezer because some of the liquid can seep from the whipped cream. It is best eaten the day of or after it is made. This version has a caramel flavor to it because of the caramelized allulose in the sweetened condensed milk so if that is something you don't want on your dessert, I would skip this version or just make it into delicious ice cream!


Keto Sweetened Condensed Milk Whipped Cream



Keto No Churn Ice Cream- https://youtu.be/F9DhbF78Kik

Keto Caramel Macchiato Ice Cream Bars- https://youtu.be/kz-pLCDzq8I

Keto Snickers Ice Cream Bars- https://youtu.be/rJZJjlkfEFI

Keto Sweetened Condensed Milk- https://youtu.be/Qk7KJZoQzhU



Keto Snicker's Ice Cream Bar



Now onto flavorings, sweetness and add ins for these recipes. All these measurements for powdered sweetener are adjustable to your sweetness level. And you can use any powdered sweetener you like, just know that the powdered allulose sweeteners may mess up the texture of the stable whipped cream. You can even just use a liquid or powdered stevia. Another sweetener alternative is to use a sweetened keto powder like Collagen or MCT oil powder. They have the flavor and sweetness already in them but you can still add more if needed. If using them with the gelatin method you can probably cut down the amount of gelatin because most powders have a gelling agent added to them already. I just added vanilla extract to all of these but you can use any extract you want in any amount you like. Other add ins besides the powders are peanut butter, chocolate ganache, spices, or instant coffee or espresso. Lots of options and there are recipes on how to do these on my channel, links above.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Silicon spatulas- https://amzn.to/3u8rQNw

Pyrex measuring cups - https://amzn.to/2QIcd0J

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Hand Mixer I love - https://amzn.to/3PvULFu

Lakanto powdered monkfruit/erythritol- https://amzn.to/3eHaz7u

Anthony's powdered monkfruit/erythritol - https://amzn.to/3oqS241

So nourished powdered monkfruit/erythritol blend- https://amzn.to/45hRbag

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce https://amzn.to/2PEGcWU Sweetleaf Sweet Drops Liquid Sweetener, Caramel - https://amzn.to/3CMJ0WP

Peppermint stevia- https://amzn.to/2S7UlfY

Liquid Stevia - https://amzn.to/3nGEReD

Cherry extract - https://amzn.to/3oQHLOE

Orange Extract - https://amzn.to/2SSDaQn

Hoosier Hill Allulose - https://amzn.to/3gRodaS

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It's Just Allulose - https://amzn.to/38OA4RQ

Big Box of Allulose - https://amzn.to/3kNPM6G

Pure Organic Stevia Powder - https://amzn.to/3plOQaK


(As an Amazon Associate I earn from qualifying purchases)


Stable Whipped Cream with Gelatin Recipe:


16-18oz./2-2 1/4 Cups-Heavy Cream

30-90g/1/4-3/4 Cups-Powdered 1:1 Alternative Sweetener

2 Tbs. Cold Water

2 tsp. Gelatin

1-2 tsp. Vanilla Extract (any flavor you want, to taste)


Instruction-

  1. Sift powdered sweetener into heavy cream, bloom gelatin by sprinkling gently over the water

  2. Beat the heavy cream and add vanilla extract, when it begins to thicken melt the gelatin in the microwave on 50% power until completely melted

  3. Once the cream is at soft peaks, take a large scoop out turn the cream back on low speed and whisk the large scoop into the melted gelatin

  4. Once fully mixed, speed up the mixer and pour the gelatin cream mixture back into the whipped cream as quickly as possible

  5. Beat until stiff peaks form, pipe immediately, it will get stiff in the fridge


Macros: 1 Cup Serving

420 Calories

43g Fat

18g Total Carbs

0g Fiber

15g Sugar Alcohol

3g Net Carbs

5g Protein


Stable Whipped Cream Cheese Recipe:


4 oz. Cream cheese (softened)

8 oz. Heavy Cream (chilled, 1 Cup)

30-60g Powdered 1:1 Alternative Sweetener (to taste)

1 tsp. Vanilla Extract (any flavoring you like)

Liquid Stevia (optional)


Instructions:

  1. Beat the softened cream cheese with a hand mixer or in a stand mixer, until smooth and fluffy, scraping the bowl several times

  2. Whip the chilled heavy cream to soft peaks

  3. Beat in a quarter to half of the soft whipped cream into the cream cheese then add the lightened cream cheese into the whipped cream and mix then taste for sweetness

  4. Once you have your desired sweetness, beat to stiff peaks

  5. Place into serving bowl to chill for a few hours to over night and serve


Macros: 1/2 Cup Serving


200 Calories

19g Fat

13g Total Carbs

0g Fiber

10g Sugar Alcohol

3g Net Carbs

1 g Protein


Stable Whipped Cream with Keto Sweetened Condensed Milk


10oz./1 1/4 Cup Heavy Cream

8-30 g Powdered 1:1 Alternative Sweetener (1 Tbs.-1/4 Cup) (optional) or a few drops of liquid stevia

8oz./1 Cup Keto Sweetened Condensed Milk (room temp.) (stained of any chunks) https://www.ketoupgrade.info/post/keto-sweetened-condensed-milk

1 tsp. Vanilla Extract (optional)


Instructions:


  1. Whip heavy cream with powdered sweetener, if using, to soft peaks with a hand mixer or in a stand mixer add extract if using

  2. Once whipped cream is soft peaks, whisk on low and drizzle in the sweetened condensed milk

  3. Then whip to stiff peaks, place into serving dish to serve right away or the next day

Macros : 1 Cup serving

485 Calories

52 g Fat

3.5 g Total Carbs

0 g Fiber

3.5 g Net Carbs

3.5 g Protein


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use. Also for any questions you can find my email address or contact me through my website. I have a PO box for anyone interested in sending things also.



Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


 Address:

Alycia J Distefano

P. O. Box 56 Derby, NY 14047






  Business Inquires: Keto Upgrade e-mail - ketoupgrade.info@gmail.com 

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2 commentaires


freebird44805
08 avr.

I have used your stabilized whipped cream recipe and it works really well and does hold up in the frig. It is a very good replacement for Cool Whip. Thank you!

I do have one question, I am looking for a sugar free recipe for a whipped cream typie filling that would be the same as the filling in bakery cream sticks. Every recipe I find is either for a custard or actual whipped cream.

Do you know of such a recipe? I want to use it as a filling for keto donuts. Thank you for all that you do. You have the best keto desserts on the internet!!


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Keto Upgrade
Keto Upgrade
13 avr.
En réponse à

I've never had a bakery cream stick. I'm guessing what you may be talking about is like the white cream or angel cream found in a donut? I do not have a recipe for that but I'm guessing it has some hydrogenated oil in it similar to a chemical "better cream" that is sold to bakeries as a stabilized whipped cream with a lot of stuff that doesn't sound edible in it. Which is why most that recreate it just do a stabilized whipped cream like I have here. Aww thank you, I'm glad you can trust my recipes!

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