Diabetic Friendly

Sugar Free Whipped Cream

January 17, 2017 Amy 2Comment
Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.  Thank you for your support!

This whipped cream is light and fluffy with just the right amount of sweetness.  It is only 3 ingredients and, best of all, it is sugar-free!

What goes better with dessert than whipped cream?  Whether you are having pie, ice cream, or just fruit, whipped cream makes it better.  For Christmas dessert, we enjoyed strawberries with Whipped Cream.  It’s a quick and easy dessert that we could even prepare on a weeknight!

After Christmas dessert, we had some leftover whipped cream.  I am not one to let things go to waste, so we also had pancakes with whipped cream in the morning.  Santa didn’t come out as well as I would have liked, but sometimes when you have two hungry kids waiting to eat, just getting it done is good enough!

A couple tips for making the best whipped cream possible:

  1. Heavy whipping cream is best for making whipped cream.  Heavy cream will work as well, it just won’t be as light and fluffy.
  2. I prefer a hint of vanilla, but I have also seen recipes that omit the vanilla.
  3. Likewise, you could omit the Xylitol and simply have whipping cream and vanilla.  I like the added sweetness, though.
  4. The first step in the recipe is to put the mixing bowl and whisk in the freezer for 10 minutes.  Although this step could be skipped, your whipped cream will be lighter, fluffier, and more stable if you do it. I encourage you to spend the extra 10 minutes chilling your equipment.

Enjoy this recipe and be sure to let me know how it turned out!

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Sugar-Free Whipped Cream
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5 from 1 vote

Sugar-Free Whipped Cream

Light and fluffy sweetened whipped cream with a hint of vanilla.
Makes 2 cups
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert, Side Dish
Cuisine: American, French
Keyword: Cream, Ice Cream, Pie, Vanilla, Whipped Cream
Servings: 16
Calories: 28kcal
Author: Amy


  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Xylitol Substitution: Use favorite granulated sweetener or may omit
  • 1 teaspoon Vanilla Extract


  • Place mixing bowl and whisk in the freezer for 10-15 minutes. 
  • Remove bowl from freezer and add heavy whipping cream, xylitol, and vanilla extract.
  • Whisk until stiff peaks form and whipped cream is light and fluffy. 
  • Use immediately. Store unused whipped cream covered in the refrigerator or freeze leftovers. Rewhisk briefly before using. 


Xyltiol can be hard to find, especially in grocery stores.  I get mine at Amazon.  It is the cheapest and most convenient one I've tried!  I prefer Xint Xylitol because it is the cheapest and I have not seen any quality issues.  They have been very reliable!
Disclosure: Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.  Thank you for your support!


Calories: 28kcal | Carbohydrates: 0.6g | Protein: 0.2g | Fat: 2.8g | Saturated Fat: 1.7g | Cholesterol: 10mg | Sodium: 3mg | Potassium: 6mg | Sugar: 0g | Calcium: 5mg | Iron: 0mg

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