Here's Zero-Sugar Whipped Cream made with Monk Fruit Sweetener, a recipe that I use to top my low-carb cakes and desserts like this Japanese Cotton Cheesecake and Flourless Roll Cake. Airy, light and still very sweet, this Monk Fruit Sweetened Whipped Cream can be added to morning coffees, dolloped over fresh berries and more.
Ingredients Used to Make Zero-Sugar Whipped Cream
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- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Granulated Sugar-Free Sweetener of Choice - in this recipe, we'll be using a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions. You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.
- Pure Vanilla Extract - this ingredient adds a touch of warm and aromatic flavors to your whipped cream, but not required. You can also use other extract of choice, such as almond extract, coffee extract or peppermint extract.
Zero Sugar Whipped Cream Recipe using Monk Fruit Sweetener
Here's Zero Sugar Whipped Cream made with Monk Fruit Sweetener, a recipe that I use to top my low-carb cakes and desserts like this Japanese Cotton Cheesecake and Flourless Roll Cake. Airy, light and still very sweet, this Monk Fruit Sweetened Whipped Cream can be added to morning coffees, dolloped over fresh berries and more.
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 2 to 3 Tbsp granulated Monk Fruit Sweetener , or a granulated sugar of choice*
- 1 tsp vanilla extract , optional for more flavor
Instructions
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
- Pour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add 2 Tbsp granulated Monk Fruit Sweetener and vanilla extract
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Do a quick taste test and add more Monk Fruit Sweetener if you want it sweeter
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
- Yields approximately 2 cups of whipped cream
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits, or hot beverages like coffee or hot chocolate.
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
Notes
*You can use other sugar-free substitutes such as erythritol, allulose or stevia. Keep in mind that if using stevia powder to convert the amount of stevia according to package directions
Nutrition
Calories: 821kcalCarbohydrates: 31gProtein: 7gFat: 86gSaturated Fat: 55gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 269mgSodium: 65mgPotassium: 232mgSugar: 7gVitamin A: 3499IUVitamin C: 1mgVitamin D: 4µgCalcium: 158mgIron: 0.2mgZinc: 1mg***Net Carbs: 31g
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Where to Use this Zero-Sugar Whipped Cream
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