Keto Desserts With Whipping Cream – 11 Choices!

I am hosting a list of 10 amazing keto desserts with heavy whipping cream. With 11 choices, there should be something for everyone. If not, this book might help:

If you want to see the recipes I have put together, just keep reading.

Disclaimer: Please note that some links below are affiliate links and I will earn a small commission if you purchase through those links. I use all the products listed below and recommend them because they are from companies that I have found helpful and trustworthy. Please let me know if you have any questions about anything listed below!

1. Keto Desserts With Whipping Cream -Keto Fudge

Recipe by Savory Tooth

Attributed to Savory Tooth

This no-bake keto chocolate fudge is very easy to make; all you need are a handful of ingredients and a microwave for melting chocolate. It’s sugar free and low carb — just 0.5g net carbs for a generous bar of fudge.

This is a softer fudge that basically melts in your mouth. Perfect for chocolate lovers, whether you’re making this for the holidays or looking for a simple and healthy dessert.

INGREDIENTS

  • 8 ounces salted butter (sliced)
  • 7 ounces Swerve (confectioners, or sweetener that measures like powdered sugar)
  • 6 ounces unsweetened baking chocolate (finely chopped)
  • 3 ounces heavy whipping cream
  • 2 teaspoons vanilla extract

INSTRUCTIONS

  1. Prepare an 8×8-inch pan lined with foil.
  2. In a microwave-safe bowl, add all ingredients. Microwave for 30-second intervals until just melted, stirring in between. Mix well until silky smooth.
  3. Pour the chocolate mixture into the lined pan.
  4. Freeze until the fudge is set, about an hour. Lift up the foil to remove the fudge from the pan. Cut into 16 bars and serve cold. Cover and store leftovers in the refrigerator.

2. Amazing Keto Desserts With Whipping Cream – Krispy Kreme Donuts

Recipe by Diet Plus 4 U

Attributed to Diet Plus 4 U

This Amazing Keto Krispy Kreme Donuts’s recipe is really very easy to make and simple as well. These donuts were quick to make but the keto glaze does take a bit of time to thicken.

If you want your donuts to be glazed and not wet, you will want to wait for at least 60 minutes for the glaze to thicken up!

DIRECTIONS

For the donuts

  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 cup protein powder (keto-friendly)
  • 2 tablespoons coconut flour
  • 1/4 cup Swerve
  • 1/4 teaspoon salt
  • 2 ounces cream cheese (softened)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/2 cup coconut milk (unsweetened)

For the glaze

  • 1/4 cup grassfed butter
  • 1/4 cup Swerve
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Melt butter in sauce pan and add in Swerve. Stir until Swerve is completely melted and then add heavy whipping cream and vanilla. Stir over medium heat for about 5 minutes.
  3. Remove glaze from heat.
  4. Separate two eggs and set aside yolks for later. Whip egg whites to stiff peaks and set aside.
  5. Mix together dry ingredients and softened cream cheese.
  6. Add wet ingredients and stir until well mixed.
  7. Gently fold egg whites into mixture. Stir until color is consistent.
  8. Spray donuts pan with coconut spray and fill approximately 2/3 of the way.
  9. Bake in oven for 14-16 minutes or until lightly browned. Allow donuts to cool in pan for 5 minutes then move to a baking rack to cool completely.
  10. Allow glaze to completely cool and thicken before dipping donuts in glaze. You may also glaze very lightly and/or allow donuts to sit out to avoid being wet.

Nutrition:
Calories 163g Fat 15g Carbs 3g (Sugar 1g) Protein 5 g

3. Creamy Keto Peanut Butter Ice Cream – Keto Desserts With Whipping Cream

Recipe by Better Than Bread Keto

Craving the awesome combo of rich chocolate and creamy peanut butter? Our delicious keto peanut butter cup ice cream will hit the spot!

INGREDIENTS

  • 2 cups heavy whipping cream
  • 1/2 cup peanut butter (Justin’s, OR 1/2 cup Justin’s Almond Butter)
  • 1/2 cup erythritol (powdered, learn to make your own here)
  • 2 egg yolks
  • 2 tablespoons unsweetened cocoa powder

DIRECTIONS

  1. Dissolve unsweetened cocoa powder in warm water (around 2 tbsp)
  2. Using a high-speed blender, blend all ingredients together for a few seconds
  3. Pour blended mixture into your ice cream maker
  4. Let the ice cream maker work its magic and dig in!

4. Keto Desserts With Whipping Cream – Peanut Butter Cheesecake Bites

Recipe by Hey Keto Mama

Attributed to Hey Keto Mama

These Keto Peanut Butter Cheesecake Bites are a yummy, low carb, high fat, no-bake dessert that will have you running back for more! Making these one of the best keto desserts with whipping cream.

INGREDIENTS

  • 8 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/4 cup peanut butter
  • 3/4 cup Lily’s Sugar Free chocolate (I used 1.5 bars)
  • 2 tsp coconut oil

DIRECTIONS

  1. Mix cream cheese, erythritol, and heavy whipping cream until smooth
  2. Mix in peanut butter and vanilla extract until fully combined, set aside
  3. Melt chocolate and mix with coconut oil
  4. Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes
  5. Repeat previous step and freeze for 10 minutes
  6. Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes
  7. Top cups with chocolate to cover cheesecake fluff
  8. Freeze for 20 minutes covered or refrigerate for 1 hour

240 CALORIES SODIUM 8% FAT 35% PROTEIN 10% CARBS 1% FIBER 3%

Recipe notes:

I found these stored better in the fridge after they initially set

If you store in freezer, allow 10-15 minutes to thaw before eating

Be sure to use a natural peanut butter with no added sugar

5. Keto Pound Cake

Recipe by Ruled.me

keto desserts with whipping cream
Attributed to Ruled.me

This basic keto pound cake has the perfect blend flavors. It’s just enough lemon and vanilla to add a nice layer of added flavor to this standard cake. It is also one of the best keto desserts with whipping cream.

INGREDIENTS

  • 2 1/2 cups almond flour
  • 1/2 cup unsalted butter (softened)
  • 1 1/2 cups erythritol
  • 8 eggs (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon salt
  • 8 ounces cream cheese
  • 1 1/2 teaspoons baking powder

FOR THE GLAZE

  • ¼ cup powdered erythritol
  • 3 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350°F. In a large mixing bowl, toss in room temperature butter, softened cream cheese and erythritol.
  2. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
  3. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
  4. In a medium-sized bowl, mix together the almond flour, baking powder, and salt.
  5. Slowly add in the ingredients from the medium-sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
  6. Pour batter into a loaf pan. Bake for 60 – 120 minutes at 350F or until smooth in the middle with a toothpick.
  7. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth. Wait until the pound cake is fully cooled from the oven before spreading the glaze on top.

6. Easy No Churn Keto Ice Cream

Recipe by Perfect Keto

Attributed to Perfect Keto

Craving something sweet? Thanks to this low carb ice cream recipe, you can enjoy your favorite dessert all summer long — even on the keto diet.

This keto ice cream is incredibly easy to make. You don’t need an ice cream maker or any other special equipment — just four simple ingredients and a few mason jars. This no-churn ice cream recipe takes five minutes to prepare and is the perfect no-guilt summer treat.

INGREDIENTS

  • 2 cups heavy whipping cream, divided
  • 2 scoops Perfect Keto Vanilla Collagen, divided
  • 4 tbsp monk fruit sweetener, divided
  • 1 1/2 tsp pure vanilla extract, divided

DIRECTIONS

  1. In two wide-mouth mason jars, add 1 cup heavy whipping cream, 2 tbsp monk fruit sweetener, 1 scoop collagen powder, and ¾ tsp vanilla extract.
  2. Shake vigorously for 5 minutes.
  3. Place jars in the freezer and allow to freeze until solid, about 4-6 hours. (Approximately every two hours, shake jars a few times to move cream around).
  4. Serve chilled and enjoy!

7. Keto Cookies and Cream Fat Bombs

Recipe by Gnom Gnom

keto desserts with whipping cream
Attributed to Gnom Gnom

These gluten free, paleo and keto cookies ‘n cream fat bombs make ideal small low carb treats, and require no baking (or cookies!) whatsoever. Making them one of the best keto desserts with whipping cream.

INGREDIENTS

  • 60 grams almond flour
  • 11 grams cocoa powder
  • 3 tablespoons Swerve (confectioners or powdered xylitol*)
  • 1/2 teaspoon instant coffee (optional)
  • 1 pinch kosher salt
  • 2 tablespoons grass-fed butter (melted, or ghee/coconut oil)
  • 160 milliliters full fat coconut milk
  • 4 tablespoons erythritol (xylitol, to taste*)
  • 1 pinch kosher salt
  • 160 milliliters heavy whipping cream (or chilled coconut cream, see notes)
  • 2 teaspoons vanilla extract
  1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don’t skip!
  2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as ‘crumbs’. Place both in the freezer while you make the vanilla cream.

FOR THE VANILLA CREAM

  1. Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn’t take too long). Transfer to a mixing bowl and allow to cool completely.
  2. Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen ‘cookie’ crumble.
  3. Pour your cookies ‘n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

RECIPE NOTES

If using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! ????

**In terms of coconut milk brands, I’ve recently discovered Roland’s Organic Milkand I’m in love. It’s sooo creamy even right of the can, and has a much milder flavor than any other brand I’ve tried. Honestly cannot recommend it enough (can you tell I’m obsessed?!). Plus, it whips beautifully.

Please note that nutrition facts were estimated per fat bomb, assuming you make 6 out of a batch.

Nutrition Facts

Amount Per Serving (1 fat bomb)

Calories 230 Calories from Fat 216% Daily Value* Total Fat 24g 37% Saturated Fat 14g 70% Sodium 7.8mg 0%Potassium 17mg 0%Total Carbohydrates 4g 1%Dietary Fiber 1g4%Sugars 0.3g Protein 3.5g

* Percent Daily Values are based on a 2000 calorie diet.

8. Keto Instant Pot Chocolate Cake

Recipe by Two Sleevers

keto desserts with whipping cream
Attributed to Two Sleevers

Keto chocolate cake with walnuts will satisfy your sweet tooth if you are low-carb or keto! This keto dessert is sweet with a deep chocolate flavor. And making this one of the best keto desserts with whipping cream!

INGREDIENTS

  • 1 cup almond flour
  • 2/3 cup Swerve
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chopped walnuts
  • 1 teaspoon baking powder
  • 3 eggs
  • 1/3 cup heavy whipping cream
  • 1/4 cup coconut oil

DIRECTIONS FOR THE OVEN

  1. Grease an 8-inch cake pan. Turn oven to 350F
  2. Mix together all ingredients using a hand mixer, until the mixture is well-incorporated, and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be.
  3. Pour into the greased pan and bake for 25-30 minutes until a knife inserted in the center emerges clean.

FOR THE INSTANT POT

  1. Mix together all ingredients using a hand mixer, until the mixture is well-incorporated, and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be.
  2. Grease a heat-proof pan that fits inside your Instant Pot or Pressure Cooker. Pour the cake batter into this pan. I used a 3-cup Bundt Pan
  3. In the inner liner of your Instant Pot, place two cups of water, and a steamer rack. Place the foil-covered pot on the trivet.
  4. Close the Instant Pot, and cook for 20 minutes under high pressure, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

RECIPE NOTES

  • Make sure to beat the batter very well so your cake is not heavy.
  • The cake is sweet enough on its own, but you can use whipped cream for an additional indulgence. Or top with my Two-Ingredient Icing.
  • Use a metal pan, but if you only have a glass one be sure it’s oven proof. Glass doesn’t conduct heat as well as Metal does, so you may have to cook it longer.

Nutrition facts per serving:

301kcal | Fat: 28g | Saturated fat: 12g | Cholesterol: 99mg | Sodium: 37mg | Potassium: 183mg | Carbohydrates: 7g | Fiber: 3g | Protein: 8g | Vitamin A: 6.3% | Calcium: 9.8% | Iron: 9.9%

9. Keto Cream Cheese Brownies

Recipe by That’s Low Carb

keto desserts with whipping cream
Attributed to That’s Low Carb

A fudgy chocolate brownie layer topped with a creamy cheesecake filling makes this the king of all desserts! Making this one of the best keto desserts with whipping cream.

INGREDIENTS

  • 1 cup pumpkin puree
  • 4 whole eggs
  • 1/2 cup erythritol
  • 1/2 cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup chocolate chips (low carb, optional)
  • 16 ounces cream cheese (or dairy-free alternative)
  • 1/4 cup erythritol
  • 1/4 cup heavy whipping cream (or dairy-free alternative like coconut cream)
  • 2 whole eggs

DIRECTIONS

Brownie Layer

  1. Preheat oven to 350 degrees F Prepare a 8×8 dish with cooking spray or coconut oil
  2. In a large bowl combine pumpkin, eggs, erythritol, cocoa powder, coconut flour and salt. Fold in chocolate chips
  3. Pour mixture into baking pan. Bake for 20-25 minutes. Or until center of brownies are set. You don’t want them overcooked since they are going back in with the cheesecake filling. While brownies are baking begin preparing the cheesecake filling.

CHEESECAKE FILLING

  1. In a large bowl with a hand mixer or using a stand mixer. Add cream cheese, erythritol, whipped cream until it is well mixed together and creamy.
  2. Add eggs one at a time until well combined. Mix in vanilla extract.
  3. Once the brownie is baked, pour your cheesecake layer into the baked brownie. Turn heat down in oven to 325 degrees F. Bake for 40-45 minutes, or until center of cheesecake is set in the center.
  4. Remove from the oven and allow to cool to room temperature before placing in the refrigerator. Refrigerate 12 hours at least before cutting and serving.

RECIPE NOTES

Please note that there are 144 grams of sugar alcohol in the entire recipe if cutting into 8 slices and should be accounted for if you calculate the net carbs.

Total of 16 grams of sugar alcohol in 1 cream cheese brownie if cutting into 8 slices.

Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.

Nutrition FactsKeto Cream Cheese BrowniesAmount Per Serving (1 square)Calories 224Calories from Fat 180% Daily Value*Total Fat 20g31%Saturated Fat 11g55%Cholesterol 66mg22%Sodium 300mg13%Potassium 203mg6%Total Carbohydrates 24g8%Dietary Fiber 2g8%Sugars 2gProtein 4g8%Vitamin A100.2%Vitamin C1.4�lcium6.7%Iron7.1%* Percent Daily Values are based on a 2000 calorie diet.

10. Easy Keto Blueberry Bread

Recipe by Low Carb Spark

keto desserts with whipping cream
Attributed to Low Carb Spark

This Keto Blueberry Bread is a low carb bread, and can also be qualified as keto desserts with whipping cream. It is also perfect as a great breakfast or for a quick snack in between meals. This fantastic blueberry bread is gluten-free, grain-free and also sugar-free.

INGREDIENTS

  • 5 eggs (medium)
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons baking powder
  • 3 tablespoons heavy whipping cream
  • 1/2 cup erythritol
  • 3 tablespoons butter (softened)

DIRECTIONS

  1. In a bowl add the eggs, the vanilla extract, and sweetener. Mix for 2-3 minutes until the mixture looks frothy.
  2. Add the heavy whipping cream and mix again.
  3. In a different bowl combine the almond flour, baking powder, and coconut flour.
  4. Combine the wet and the dry ingredients using the mixer.
  5. Add the butter and continue mixing.
  6. Fold in the blueberries and then transfer the batter to a loaf pan.
  7. Bake for about 45-50 minutes at 350F or until cooked through (it should pass the toothpick test).
  8. Let it cool down and enjoy.

Notes

For the best results, when baking with almond flour use the super fine one. Different brands have different textures. You know it’s baked when you poke it with a toothpick and comes out almost clean with a moist crumb or two but with zero uncooked batter

Nutrition

Serving: 1blueberry bread slice | Calories: 175kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 55mg | Potassium: 88mg | Fiber: 2g | Vitamin A: 4.9% | Calcium: 8% | Iron: 6.2%

For another keto brownie recipe you can visit this page.

11. Keto French Silk Pie (Chocolate Pie)

Here’s the tenth keto desserts with whipping cream. It’s to die for!

Recipe by The Frugal Caveman

keto desserts with whipping cream
Attributed to The Frugal Caveman

INGREDIENTS FOR THE CRUST

  • 2 1/2 cups blanched almond flour
  • 1/2 cup salted butter melted
  • 2 tablespoons coconut flour
  • 1 large egg

FILLING

  • 4 oz Lily’s Dark Chocolate Baking Bar
  • 1 1/2 cups Swerve Confectioners Sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon espresso powder optional
  • 4 large eggs room temperature
  • 1 cup salted butter room temperature

TOPPINGS

  • 1 pint heavy whipping cream
  • 2 tablespoons Swerve Confectioners Sweetener
  • 1 teaspoon vanilla
  • 4 oz Lily’s Dark Chocolate Baking Barfor shavings or curls

DIRECTIONS FOR THE CRUST

  1. Preheat your oven to 350* and place the rack in the middle. In your stand mixer, or by hand in a large bowl, mix together all of the crust ingredients until a uniform dough forms.
  2. Press the dough into a 9-10 inch pie tin or glass pie baking dish. Try to form a thin even layer that covers the bottom and all of the sides of the dish. Use a fork to poke several holes all over the bottom of the crust.
  3. Bake for 12-15 minutes until slightly browned. Set aside to cool, uncovered.

FILLING

  1. Heat one of the chocolate bars in a microwave-safe bowl for 20 seconds. Stir and repeat until the bar is just barely fully melted and smooth. Set aside to cool.
  2. In the bowl of your stand mixer with the paddle attachment, add the butter and the Swerve Confectioners Sweetener. Cream together at a medium-high speed until smooth. Add the melted chocolate, vanilla extract, and optional espresso powder. Mix on medium-high until even and smooth.
  3. Swap out the paddle attachment for the whisk attachment. Turn the speed to medium and add the first egg. Allow the mixer to whisk for 5 minutes. Add the next egg and allow to mix for 5 minutes, repeating with the final 2 eggs for a total of 20 minutes of mixing.
  4. Pour the filling into the cooled pie crust. Cover and refrigerate for at least 2 hours.

TOPPINGS

  1. Whip the heavy cream with the sweetener and vanilla extract. Top the pie with the whipped cream. Use a cheese grater to shave the remaining chocolate bar or simply chop roughly with a knife. Top the whipped cream with the chocolate.

Nutrition FactsKeto French Silk Pie (Chocolate Pie)Amount Per ServingCalories 430.3Calories from Fat 401% Daily Value*Total Fat 44.6g69%Cholesterol 152mg51%Sodium 155mg6%Total Carbohydrates 9.4g3%Dietary Fiber 5.3g21%Sugars 1.3gProtein 6.9g14%Vitamin A18.6%Iron6%* Percent Daily Values are based on a 2000 calorie diet.

Conclusion

All of these amazing keto desserts with whipping cream are fantastic. I don’t have a favorite, because they are all are equally good. And let’s hope you enjoy them as much as I do. For more recipes:

Thank you for reading, please comment, and please share with your friends and family. Thank you!

Disclaimer: We are not registered dietitians or nutritionists. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.

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