This sugar-free keto cool whip is made with just 3 ingredients! Better than whipped cream, keto cool whip is perfect for cake frostings, dipping fruit, or trifles.
Everyone knows how to make keto whipped cream but what about keto cool whip? Original cool whip is full of oils, sugars, and preservatives. This easy 3 ingredient recipe is ideal for cake fillings, dipping berries, or even eating by the spoonful!
Who’s unashamed to admit that cool whip is better than whipped cream? *Raises hand slowly*
I’d be lying if I said I never ate the frankenfood straight from the blue tub with a spoon. Often. Cool whip is just better than whipped cream! The only exception may be taking a hit of ReddiWhip from the can.
Anyway, cool whip is handy because so many recipes use it as a base for layers, frostings, and other creative things non-keto bloggers come up with. Which is why I decided to come up with a keto cool whip recipe!
Is Cool Whip Keto?
If you’re looking solely at carb content, then technically yes, store bought cool whip is keto friendly. However, the real problem with store bought cool whip is that it is full of junk ingredients. Hydrogenated oil is like the first thing listed followed by high fructose corn syrup! So, while it could fit your macros, why would you want it to?
At the very beginning of my keto journey, I only looked at the net carb count. I didn’t pay much attention to the ingredients in foods. But boy, I wish I had! What we put into our bodies is more important than the carb count!
I no longer take the #iifym (if it fits your macros) approach to keto. Instead, I focus on eating clean foods, whole foods, and homemade foods that I can control what’s inside
Cool Whip Ingredients
This homemade, sugar free cool whip requires only 3 simple ingredients:
- Heavy whipping cream
- Cream cheese
- Powdered sweetener (I use monk fruit sweetener)
This is so much better for you than store bought cool whip which contains all sorts of nasty ingredients including hydrogenated oils (including palm oil), high fructose corn syrup, polysorbate 60 and sorbitan monostearate.
What’s the Difference Between Whipped Cream and Cool Whip?
Cool whip vs. whipped cream – I’ve already made my preference clear, but what’s the actual difference between them? We know that cool whip contains a laundry list of hard-to-pronounce artificial ingredients, whipped cream, on the other hand, is made of a single ingredient– cream.
Another difference between cool whip and whipped cream is that whipped cream is dairy based, while cool whip contains barely any (less than 2%) dairy. Kind of scary if you think about it… How is it so white and fluffy?
Finally, the consistency of cool whip and whipped cream are slightly different. Whipped cream is light, airy and soft, cool whip is fluffy but more dense and can hold its shape better. This is helpful if you’re trying to make something like a layered dessert.
What can Keto Cool Whip be Used For?
As much as I love fresh whipped cream, sometimes it just doesn’t satisfy the craving or meet the need. Especially in the summertime, I just can’t keep away from fresh strawberries dipped into some keto cool whip!
And just think of all of the possible recipes you can explore now that you have a guilt-free, sugar-free keto cool whip! My keto strawberry pretzel salad, keto jello jigglers, and no bake keto cheesecake all incorporate this healthy cool whip recipe.
Basically, anything you would have used cool whip for before, you can use keto cool whip for now!
How to Make Cool Whip
So now you’re wondering how to make keto, sugar-free cool whip! Well, this recipe is so incredibly easy it’s almost silly to call it a recipe! All you need is heavy whipping cream, powdered sweetener, cream cheese, two bowls and (most importantly) a hand mixer. Easy peasy!
Step one: Set your hand mixer to a high speed and whip your heavy cream until you start to get stiff peaks. This should take about 2-3 minutes.
Step two: In another bowl, whip your cream cheese and powdered sweetener for about a minute until they are well combined and the texture is fluffy.
Step three: Use your mixer on a lower setting to incorporate the cream cheese mixture into the whipped cream. This only takes 10-15 seconds. If you try to fold it in with a spatula, it will not mix as well.
When you’re done, you will have a thick, fluffy, sweet, sugar-free keto cool whip! Whip whip, hooray!
How to Store Cool Whip
If you’re not using your cool whip immediately, or if you have a little leftover, it will keep in the fridge for up to a week. Just make sure to store it in an airtight container!
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/3 cup powdered monkfruit I use this
- Beat heavy whipping cream in a bowl on high speed until stiff peaks form, about 2 to 3 minutes.
- In a separate bowl, beat the cream cheese and powdered sweetener until fluffy and combined, about 1 minute.
- Add the cream cheese mixture to the whipped cream and beat 10 to 15 seconds until combined. Do not fold with a spatula.
- Use immediately or refrigerate in an airtight container up to 1 week.
Macros are given for the entire batch. Calculate per serving macros as used (i.e. cake frosting, dip, etc).
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 814Total Fat: 80.4gCarbohydrates: 7.3gFiber: 0gProtein: 10.5g