Want whipped cream, but hate buying the artificial stuff? This 4-Ingredient Keto Whipped Cream allows you to enjoy this treat as much as you want and only requires 4 simple ingredients!

I love, love whipped cream on my desserts. It finishes any recipe with a touch of indulgence.

And who doesn’t like to indulge every now and then?

I thought so.

It’s always nice to allow yourself a treat, especially when it is made with healthy, clean-eating ingredients.

This simple-to-make keto whipped cream is about to become your next favorite topping for just about anything.

It also makes a yummy treat on its own (yes, I can speak from experience) and can be enjoyed as a dip for fresh fruit.

Need I say more? Try it and you’ll see.

Overhead view of the ingredients to make keto whipped cream, including coconut cream, pure maple syrup, pure vanilla extract, and sea salt.

WHAT YOU NEED TO MAKE 4-INGREDIENT KETO WHIPPED CREAM

Keto whipped cream is a snap to make, yet so delicious. And the great thing about it is that this tasty topping is completely guilt-free! You can enjoy this whipped delight on desserts, pancakes (decadent!) and you guessed it - pumpkin pie. Just use a hand or stand mixer to whisk the ingredients into a scrumptious, fluffy cream:

Canned coconut milk (refrigerated overnight)
Pure maple syrup
Pure vanilla extract
Sea salt

Overhead view of a hand mixer whipping up the coconut milk, sea salt, pure vanilla, and pure maple syrup into keto whipped cream.

WHAT IS THE BEST WAY TO MAKE 4-INGREDIENT KETO WHIPPED CREAM?

Make sure that your coconut milk is cold by refrigerating it overnight. Carefully open the can when ready to use. Remember, do not shake the can because you want the coconut cream separated from the water. Use the cream right away to make the whipped cream, or keep for use up to 3 days.

After you have combined all of the ingredients, beat on high speed using a hand or stand mixer. Don’t over-beat, or the whipped cream may become grainy. If you do whip it a tad too much, add a bit more liquid and you are good to go.

Side view of a plate with Gluten Free Strawberry Shortcake topped with keto whipped cream.

WHAT MAKES 4-INGREDIENT WHIPPED CREAM VEGAN AND KETO?

The goal of the keto diet is to keep the body in ketosis as a way to lose weight. A ketogenic diet includes healthy fats in abundance but goes low on the carbs. Coconut milk meets the specifications for a keto diet because it is both high in fat and low in carbs. Vegans can enjoy this yummy cream as well because the coconut milk replaces dairy milk.

Overhead view of a spoon of 4-ingredient keto whipped cream being scooped out of a glass bowl full of cream.

HOW TO STORE 4-INGREDIENT WHIPPED CREAM

Store keto whipped cream in the fridge in an airtight container for up to 3 days. It may lose its fluffiness and become watery, though, and need to be whipped just a bit before serving the second time. Because it is so simple to make, I usually make and serve the same day. And we never have leftovers, to be honest!

CAN YOU MAKE 4-INGREDIENT KETO WHIPPED CREAM AHEAD?

Keto whipped cream can be made ahead, but to have it fresh, fluffy, and looking its best, I prepare it on the spot or at the very most, 2 hours ahead. If you do make it ahead of time, you may need to whip it again before serving because it can lose volume.

Close up shot of a single slice of pumpkin pie from scratch, topped with fresh vegan whipped cream and cinnamon.

SERVING IDEAS FOR 4-INGREDIENT KETO WHIPPED CREAM

There are so many ways to enjoy this sweet and flavorful keto whipped cream. A treat that is good for you is always a welcoming end to a healthy meal. I use this delicious topping any time I get the chance. Add a dollop of cream to top any of these recipes!

This post contains affiliate links for products I use regularly and highly recommend.

4-Ingredient Keto Whipped Cream

Lacey Baier

Many desserts, like pies and baked fruits, are all the more delicious with whipped cream. 4-Ingredient Keto Whipped Cream allows you to enjoy this treat as much as you want without an ounce of guilt!

5 from 1 vote

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Prep Time 5

Total Time 5

Course Dessert

Cuisine American

Servings

Calories 39 kcal

Equipment

mixing bowl
stand mixer

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

▢ 1 14-ounce can full-fat canned coconut milk refrigerated overnight
▢ 1 tbsp. pure maple syrup
▢ ¼ tsp. pure vanilla extract
▢ ¼ tsp. sea salt

Instructions

***Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best).
Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.
Add the coconut cream to a stand mixer or large mixing bowl with a hand mixer, followed by the pure maple syrup, vanilla extract, and salt.
Beat on high speed using a whisk attachment until the cream is fluffy and smooth, similar to the texture of a slightly thick whipped cream.

Nutrition

Serving: 1 tablespoonCalories: 39 kcalCarbohydrates: 1 gProtein: 0.5 gFat: 5 gSaturated Fat: 4 gSodium: 68 mgSugar: 1 gCalcium: 2 mg

DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.