Homemade keto whipped cream is one of the easiest desserts to make, and it jazzes up any of the other keto desserts that you make.
When I make keto whipped cream, I now use my immersion blender with the whisk attachment. I have made it with a hand whisk before, but it takes much more effort. If you have an electric mixer, or something with a whisk attachment, it will be quicker to make, but if you do not, you can make it by hand.
If you are whisking by hand, you may need to place the work bowl in the freezer for a few minutes during the whisking if the cream warms up too much. Warm cream is much harder to whip than cold cream. If you are having troubles whipping it by hand, try chilling the cream and work bowl in the freezer for a few minutes (while your arm rests) and then keep trying.
Before you begin making the keto whipped cream, I highly recommend you place your work bowl, along with the whisk in the freezer for 20 minutes before you begin. This is crucial if you are whipping it by hand, if you are using an electric mixer, you can probably skip this step.
Note about heavy cream for keto whipped cream:
In Canada, I’ve noticed that it is hard to find “heavy cream”. You can often find “light cream”, “table cream”, and “whipping cream”. Sometimes the “whipping cream” will be light or heavy. To make keto whipped cream, you will want the “whipping cream”. Whipping cream is often around 35% milk fat, whereas heavy cream is often between 36% and 40% milk fat. The higher the percent milk fat, the easier it will be to whip. The 35% milk fat whipping cream that you can find in the grocery stores will work just fine, and is what I usually use.