Homemade Sugar-Free Whipped Cream (Keto & GAPS Compliant)
There’s nothing quite like a dollop of homemade whipped cream. Rich, fluffy, and subtly sweet, it’s the perfect topping for berries, pancakes, or your favorite low-carb dessert. But unlike traditional recipes that rely on sugar or artificial ingredients, this version is completely sugar-free, keto-friendly, and GAPS-compliant—meaning it’s as nourishing as it is indulgent.
This whipped cream is made with A2 heavy whipping cream from Alexandre Farms or your own homemade cultured raw cream—a gut-friendly option that’s ideal for healing diets. Lightly sweetened with liquid stevia and optionally flavored with vanilla, it’s quick to make, stable in the fridge, and beautifully versatile
Ingredients You’ll Need
1 cup A2 heavy whipping cream (Alexandre Farms is a great source)
→ For GAPS, use homemade cultured raw cream from grass-fed cows.2 full droppers of stevia liquid (adjust to taste)
1 tsp vanilla extract (optional, but recommended)
Tip: If using stevia drops, make sure they’re high-quality with no alcohol aftertaste. Feel free to sub with monk fruit if you prefer.
How to Make Sugar-Free Whipped Cream
Step-by-Step Instructions:
Chill Your Bowl:
Place a metal mixing bowl and beaters in the freezer for at least 30 minutes before whipping. This helps the cream firm up faster and hold its structure.Combine Ingredients:
Pour your cold cream, stevia, and vanilla into the chilled bowl.Whip to Perfection:
Using a handheld electric mixer or stand mixer, whip on high speed until stiff peaks form. This takes about 1–2 minutes.
Careful not to overmix—once it holds firm peaks, stop!
Tips for Perfect Whipped Cream
Cold is Key: Start with cold cream and a chilled bowl for maximum volume and structure.
Don’t Overdo It: Over-whipping turns cream into butter. Stop as soon as you see peaks that stand on their own.
GAPS Bonus: Using cultured cream not only adds probiotics, it gives a tangy, almost mascarpone-like flavor that’s rich and satisfying.
Storage & Serving Suggestions
Once whipped, store your cream in a sealed glass container in the fridge, where it will stay fresh for up to three days. If it starts to separate slightly, just give it a gentle stir before using—it’ll come right back to life.
There are so many delicious ways to enjoy this homemade whipped cream. Dollop it over a bowl of fresh berries or low-carb keto granola for a naturally sweet, high-fat snack. Spoon it onto almond flour pancakes or waffles for a decadent breakfast, or swirl it into chia pudding or coconut yogurt for a quick, satisfying dessert. It also pairs beautifully with a square of dark chocolate or alongside your favorite low-carb baked treats.