This easy Dairy Free Sugar Free Keto Whipped Cream is made with canned coconut milk is a fantastic alternative to traditional whipped cream. A perfect topping to enjoy with fresh berries! Just 2 simple ingredients needed!

This easy Dairy Free Sugar Free Whipped Cream is made with canned coconut milk is a fantastic alternative to traditional whipped cream. A perfect topping to enjoy with fresh berries! Just 2 simple ingredients needed!

Keto Coconut Whipped Cream

The key to making this dairy free whipped cream is opening the can of full-fat coconut milk and letting it sit in the can, uncovered overnight in the refrigerator. This will produce a thick cream on top.

You will use only the thick solid cream part from the can. Spoon all that you can out of the can for this dairy free whipped cream recipe.

Leave the coconut water on the bottom of the can for use in a smoothie or another recipe. I advise to flip the can over in the fridge overnight and it will be easier to remove the coconut water from the top of the can.

You can keep this coconut whipped cream refrigerated and uncovered as it will continue to thicken in the fridge.

Enjoy over fresh strawberries, blueberries, blackberries or blueberries or use as a replacement for cool whip in a recipe.

This easy Dairy Free Sugar Free Keto Whipped Cream is made with canned coconut milk is a fantastic alternative to traditional whipped cream

Brands of Coconut Milk

This recipe will not work with anything other than full- fat coconut milk, I’ve tried it and it never got a fluffy texture like regular whipped cream.

If you purchase a can of coconut milk and it does not contain guar gum, don’t use it, this recipe will not work. Find a can that contains guar gum.

This will not work unless the coconut milk has been left overnight in the fridge to produce the hardened coconut cream on top.

Believe me, I have tried to create the same result with just grabbing a can of coconut milk at room temperature without refrigerating it overnight and again I could not get those stiff peaks as I can get with it refrigerated.

I think the solid coconut cream from the can is the key because without refrigeration the solid part is minimal with many cans of full-fat coconut milk I have used.

Do not purchase a can of coconut cream which often contains sugar. Coconut oil is also not the same thing as coconut milk or coconut butter. The can must be labeled coconut milk.

The brand recommendations for the ones I found had the most hardened cream were Native Forest, Thai Kitchen and 365 brand by Whole Foods. You should be able to find many different versions at your local grocery store, just be sure they include the guar gum and are the full fat version.

Does this taste like coconut?

Yes, this whipped cream tastes like coconut since it is a homemade vegan cream we are making from a brand of coconut milk of your choice.

All the brands I mentioned above do have a strong coconut flavor so if you hate coconut, this is probably not the right recipe for you.

I have seen some vegan whipped cream more others using the liquid from a can of chickpeas, but I have not attempted it.

I don’t mind the coconut taste and it’s just nice to have a perfect replacement for family and friends who need dairy free dessert recipes for special occasions or have food allergies to dairy heavy cream.

Low Carb Sweetener Options

You can really use any sweetener of choice you like since you can simply add a small amount and taste and adjust to what works best for your preferences.

You can also use any flavor stevia you like here, but my favorite brand is the Sweetleaf liquid vanilla stevia as I feel it does not have any aftertaste. Another liquid low carb sweetener I use and enjoy is this Monk Fruit liquid.

I don’t use any artificial sweeteners in my recipes. I can also recommend a this Monk Fruit Allulose powdered sugar sweetener which would combine easily into this coconut whip cream.

I do not recommend using any granulated sweeteners as they will cause the whipped cream to be grainy in texture which is not appealing.

Low Carb Dairy Free Favorite Desserts

Other fluffy vegan recipes you might like:

Strawberry Whipped Cream

Dairy Free Chocolate Mousse Topping

No Bake Dairy Free Cheesecake

Dairy Free Chia Seed Pudding

Dairy Free Coconut Pudding

Dairy Free Sugar Free Whipped Cream

Prep Time 10

Total Time 10

Servings @ 2 tbsp

Calories 53kcal

Author Brenda Bennett

Ingredients

8 ounces coconut milk canned,”cream” only from the top
1/2 teaspoon vanilla liquid stevia
1/2 teaspoon vanilla extract

Instructions

For best results, place your canned coconut milk upside down in the fridge overnight. This will allow the creamy part to solidify on the bottom of the can and the watery coconut milk to stay at the top of the can.
After it's chilled overnight, remove from the fridge and open the can. Discard the watery milk on top and you should have about 3/4 of the can of creamy solid coconut milk.
Place coconut cream into a stand mixer with the whisk attachment or large mixing bowl and use an electric hand mixer.
Add remaining ingredients and beat on high speed until soft peaks and it becomes thick in consistency. Taste and adjust sweetness if desired.
Whipping may take up to 15 minutes. Keep refrigerated. Enjoy as a topping with fresh fruit, hot chocolate, pumpkin pie or strawberry shortcake.
Store in an airtight container in the fridge for up to 7 days.

Notes

The recipe nutrition info may vary for you depending on how much “cream” you get from your canned coconut milk. Mine yields about 3/4 of the can and once whipped makes about a cup of whipped cream.

This recipe was first published in June of 2013.

Nutrition

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