Easy Keto Dairy-Free 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. 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!
Equipment
- hand mixer or electric mixer
Ingredients
- 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
Instructions
- Put the can of coconut milk in the refrigerator for a full 24 hours up to 48 hours.1 can full fat coconut milk
- 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.3 tbsp confectioners erythritol, 1/4 tsp xanthan gum, 4 drops liquid stevia, 1 tsp vanilla extract
- 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.
Notes
Get my favorite brand of coconut milk, Thai Kitchen HERE!
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.Nutrition
Calories: 192kcalCarbohydrates: 12gProtein: 2gFat: 20gSaturated Fat: 18gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 18mgPotassium: 212mgFiber: 0.1gSugar: 0.1gVitamin C: 1mgCalcium: 17mgIron: 3mg
Tried this recipe?Let us know how it was!