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 eating by the spoonful!
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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 in 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.
Wow, this post is starting to get personal. I’m sorry.
Anyway, cool whip used to rock because so many recipes used it as a base for layers, frostings, and other creative things non-keto bloggers come up with!
is cool whip keto?
The problem with store bought cool whip, even if it is technically low carb, 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 easily 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.
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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!
Which is why I came up with a keto cool whip recipe!
what can you do with keto cool whip?
As much as I love fresh whipped cream, sometimes it just doesn’t satisfy the craving or necessity.
And since we already established that cool whip is basically edible (well, that’s debatable) crap, I needed a substitute for my beloved white fluff!
After all, it’s summer time and I have a bunch of strawberries lying around that I’d like to dip into some keto cool whip!
Just think of all of the possible recipes you have now that you have a recipe for a clean and sugar free cool whip?
Trifles, cake frostings, fruit dips, dessert pizzas…I could keep going!
Basically, anything you would have used cool whip for before, you can use keto cool whip for now! Hooray!
how do you make sugar free cool whip?
This homemade keto cool whip 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 a hand mixer.
Easy peasy!
Make sure and whip your heavy cream until stiff peaks are formed.
Then use your mixer to incorporate the cream cheese mixture into the whipped cream. 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! Hooray!
Last note before you get to mixing: if you are not using your sugar free cool whip immediately, store it in an airtight container in the refrigerator.
Keto Cool Whip
Sugar free keto cool whip made with just 3 ingredients. Better than whipped cream, keto cool whip is perfect for cake frostings, dipping fruit, or trifles.
Ingredients
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1/3 cup powdered monkfruit I use this
Instructions
- 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.
Notes
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: 1Amount Per Serving: Calories: 814 Total Fat: 80.4g Carbohydrates: 7.3g Fiber: 0g Protein: 10.5g
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Thanks for stopping by! I hope you find everything your keto heart desires here at Keto In Pearls! Make sure to connect to with me on social media if you try any of my recipes! 
I just have a new FB Group. Can I post/link your recipes in my group.
Thank you!!
Hi! Thank you for asking. I do not permit my actual recipes (the ingredients and instructions) to be shared on social media. However, I am always happy when people share links to the posts so people can get the recipe cards. 🙂
I am unable to use monkfruit, due to allergies. I use a stevia blend that isn’t powdered. Would you use the same amount of sweetener or will it not work out.
Unfortunately, that won’t work. You need the powdered sweetener for thickness. You could try powdered erythritol or allulose in place of the monkfruit.
You can put your granulated sweetener in the blender or bullet and pulse it to make powdered sweetener. Make sure your bullet is very dry before you try this.
Hello! I looked for this in the post, but could not find the answer… If I were to pipe it onto the dessert a few hours before serving, will it hold it’s shape and not deflate like regular real whipped cream? Thanks!!
Yes, it should be fine! But I would keep it refrigerated until you were ready to serve because of all the dairy. But the cool whip maintains its shape, even in a container in the fridge. 🙂
could I add cocoa to this to get chocolate?
You could. I’d start with 1 or 2 tablespoons.