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Easy Keto Dairy-Free Whipped Cream Recipe
Are you following a dairy free lifestyle and looking for a great alternative for whipped cream?
I have just the thing for you as this whipped cream does not have any heavy cream, but still whips up to stiff peaks and only uses four simple ingredients.
It is technically a vegan coconut whipped cream as well that can fit into your vegan desserts!
You definitely need a hand mixer or electric mixer to accomplish the whipped texture of the coconut cream that we are looking for!
Just think of all of your favorite desserts that call for regular whipped cream that you can now make with this easy and delicious dairy-free whipped coconut cream!
Of course it is amazing on its own but also goes wonderful in my Keto Creamsicle Dream dessert or perfectly in my Keto Coconut Cream Pie for special occasions!
Really, any of your favorite dessert recipes that call for whipping up heavy whipping cream, you can just sub in this whipped can of coconut milk!
What do you need to make this dairy-free topping?
- One can of full fat coconut milk, NOT light coconut milk
- Vanilla Extract
- Confectioners Erythritol or Powdered Sugar
- Xanthan Gum
- An electric mixer, stand or handheld, with a whisk attachment
- A large mixing bowl
Let’s make this easy vegan dairy-free whipped cream, but first…….
Your first step is to prepare the day ahead, at least 24 hours, 48 hours is better!
This step is the most important of all as you will not get the coconut cream that you need unless you do this.
What will happen is the solid cream will rise to the top leaving the thinner coconut water at the bottom.
The brand of coconut milk you choose has a lot to do with how much cream you get from the can.
Different brands have different ratios of cream to water and you cannot tell from the outside of the can.
You must make sure it is a can of full-fat coconut milk or you will not get the cream you need.
Its the high fat content of coconut milk that includes the natural coconut oil that gives you a fluffy cream.
The best brands I have found give the best results are Thai Kitchen, as shown, and Native Forest.
I alternate between these coconut milk brands depending on availability and price.
As you see here, the Thai Kitchen canned coconut milk is filled to the top with coconut cream with only a 1/4 inch of liquid at the bottom if that!
Super lucky with this one!
Every single time I get Thai Kitchen for this recipe it works out!
Thai Kitchen does use guar gum so that could be a factor to helping it become thicker.
Native Forest does not contain any gums and you have good results with this one 75% of the time.
Your chance of getting a large amount of coconut cream and not much liquid is not as good as with the Thai Kitchen one!
I would recommend putting a few cans of coconut milk in the fridge at one time just in case you get one that is more water than cream.
Now you have your hardened cream, let’s get to whipping up this easy keto dairy-free whipped cream!
Slowly get your can of coconut milk out of the fridge and open it.
Keep in mind that you will need to keep the can steady and not shake it.
Gently open the can and you will see the solidified coconut cream has risen to the top!
In the bowl of a stand mixer, gently scoop out the hardened coconut cream carefully as to not get the liquid in it too!
Add in the vanilla extract and powdered erythritol or icing sugar before mixing.
The mixing should be brief and quick so you do not separate the coconut cream.
Now on medium speed, blend the ingredients for a few seconds then crank up to super high to really get the air whipped up in it!
The fluffy soft peaks texture will turn to a stiffer fluff like traditional whipped cream quickly.
Whip for approximately 3 minutes and then stop to check.
When you pull your beater out of the homemade coconut whipped cream it should resemble this!
Now you would proceed to use it in recipes just like classic whipped cream!
If you taste test it and it is not as sweet as you would like, you can add in a little bit of liquid sweetener like stevia drops.
I would not recommend any other liquid sweeteners as it may make the fluffiness from whipping fall from heaviness.
What are the other ways I can use this dairy-free whipped cream alternative?
Just think of all of the desserts and treats this perfect topping can go on!
With this dairy-free version of whipped cream, you will no longer feel left out!
I use this perfect coconut whipped cream on all of the things I usually use it for!
Here are a few great ideas to jog your memory!
- Top Ice Cream Sundaes
- Top your Hot Chocolate or hot cocoa
- Dollop on top of a bowl of fresh berries or fresh fruit
Keep in mind that this easy keto dairy-free whipped cream will hold up for a little while but should not sit out at room temperature for very long as then it will start to melt.
What recipes do you recommend using this keto dairy-free whipped cream in?
Here are my favorites that have always turned out with this whipped cream substitute!
Does it keep well?
I keep any leftover keto dairy-free whipped coconut cream in an airtight container in the fridge.
If you use it in a recipe, make sure you store in in the fridge.
The xanthan gum used in the recipe will help keep it stable, but only for a few days.
It will successfully freeze if used in a recipe.
If you freeze the whipped coconut cream as is, it will fall.
You can try to re-whip it, but it will not be as successful, so its best to make fresh when you need it.
Are there store bought versions that work just as well?
Yes, there are some store-bought versions that work just the same.
The one that I have tried and love from my grocery store here in Washington State is by the SoDelicious brand and found in the freezer section.
I love to eat this frozen and not wait for it to thaw!
It has a fluffy texture if you let it thaw in the fridge and it doesn’t have much sugar in it so it has low carbs.
This is also a vegan-friendly version as well!
There is also a sugar free cool whip you can get as it is made from oils, but I would not recommend it.
Easy Keto Dairy-Free Whipped Cream
- 1 can full fat coconut milk
- 3 tbsp confectioners erythritol or other powdered sweetener
- 1/4 tsp xanthan gum or glucomannan
- 4 drops liquid stevia optional if needed for extra sweetness
- 1 tsp vanilla extract
- Put the can of coconut milk in the refrigerator for a full 24 hours up to 48 hours.
- Gently open the can and scoop out the solidified coconut milk from the top leaving the liquid for other uses.
- Scoop out and put in the bowl of a stand mixer with whisk attachment (or large bowl with hand mixer that has whisk attachment) along with all other ingredients.
- Mix everything on low for a few seconds to incorporate then put to high speed for 2-3 minutes until fluffed and it has soft to medium stiff peaks.
- Use immediately in a recipe or as a topping.
- Leftovers can be saved in the fridge up to 4 days, but it may separate.
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