Lemon Whipped Cream Recipe – Easy Low Carb Keto Dessert Frosting or Topping Idea.
Lemon Whipped Cream Recipe
This low carb lemon whipped cream is perfect as a frosting for cake, waffles, pancakes or as a mousse sweet treat on it’s own.
I’ve been loving it lately on top of my gluten free banana bread and also as a unique scone topping. (Scone recipe coming soon!)
There are only 3 ingredients that you’ll need to create this simple dessert:
Cream – you can use heavy, whipping, double or any cream which can be whisked into thickened cream.
Stevia – the sweetness/lemon balance is up to you. You can include 2 to 4 tablespoons or even more, depending on how sweet you’d like your dessert. You can also swap the stevia for your sweetener or sugar of choice.
Lemon – I like to include the zest and juice of the whole lemon. You could also use the whole lemon or half if you’d like your dessert to have less carbs and have less of an overwhelming lemon flavor.
You can pile the whipped cream on top of your sweet treat or move it to a piping bag to pipe the frosting onto the dessert of your choice.
Lemon Whipped Cream Recipe
- 1 Cup Cream (Heavy/Whipping/Double)
- 2-4 Tablespoons Stevia
- 1/2 to 1 Lemon
- Pour the cream into a bowl and, using an electric beater, whisk the cream until thickened.
- Add the stevia and whisk until fully incorporated.
- Using a microplane grater, grate the lemon zest over the cream.
- Cut the lemon in half and squeeze the lemon over a small sieve over the bowl. Add the juice of half to the whole lemon.
- Whisk in the lemon zest and juice until the dessert is smooth and creamy.
- Use straight away or pop into the fridge and use within 24 hours.
More Easy Low Carb Desserts
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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