Description
A low-carb, sugar-free whipped cream infused with rich cocoa and velvety vanilla, perfect for topping berries, layering in desserts, or enjoying by the spoonful.
Ingredients
- 1 cup heavy whipping cream
- 2 tbsp unsweetened cocoa powder
- 3 tbsp powdered erythritol (or other keto powdered sweetener)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Chill your mixing bowl and beaters in the freezer for 10–15 minutes.
- Pour heavy cream into the chilled bowl. Sift in cocoa powder and powdered sweetener. Add vanilla extract and a pinch of salt.
- Whip on medium-low speed, then increase to high until soft peaks form.
- Taste and adjust sweetness or chocolate intensity by folding in extra sweetener or cocoa, then whip briefly to incorporate.
- Serve immediately, or chill for 15–30 minutes for a firmer texture.
Notes
- For a dairy-free version, use chilled coconut cream (from a full-fat can).
- Dollop on berries, keto brownies, or sugar-free pudding.
- Freeze portions on a tray and store in freezer bags for ready-to-go treats.
