This Low-Carb Maple Whipped Cream makes a delicious topping for pancakes, waffles, and desserts. A dollop of this creamy goodness adds flair and flavor, but keeps the carbs under control. This topping can be part of a low-carb, keto, Atkins, gluten-free, diabetic, or Banting diet.

Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!

Low-Carb Maple Whipped Cream, shown on a whisk

 

The Recipe

This recipe for Low-Carb Maple Whipped Cream adds a hint of maple flavor and a touch of sweetness to whipped cream. 

This maple flavored fluff makes a delicious and satisfying low-carb alternative to maple syrup on pancakes and waffles. It’s also the perfect complement to our Low-Carb Pumpkin Waffles our Low-Carb Banana Nut Pancakes. or these Coconut Flour Pancakes from Low Carb Yum.

This whipped cream can also be used to top a dessert. It would be a delightful addition to our Low-Carb Slow-Cooker Pumpkin Custard, our Low-Carb Pumpkin Pecan Bars, our Guilt-Free Carrot Cake or this keto lava cake from Tasteaholics. 

The best thing about this recipe is that it comes together in minutes and is super-easy to make.

Low-Carb Maple Whipped Cream

The Inspiration

My idea for this recipe was inspired by necessity. Okay, maybe necessity is a bit too strong of a word, but I was having trouble finding something I liked to top my pancakes and waffles. 

I have found that a lot of the low-carb syrups that are commercially available use sweeteners that don’t work for me. Now, I’m not going to get into the details of all of that here, but let’s just say that they irritate my digestive system.

When I was working on our recipe for Low-Carb Pumpkin Waffles, I needed something to put on top. I love the flavor of maple and pumpkin together, so I decided to try flavoring whipped cream with maple. 

I loved the result so much I can’t keep it to myself!

Pumpkin Low-Carb Almond Flour Waffle Recipe -with maple whipped cream and nutmeg

Making perfect whipped cream

While whipped cream is often used as a topping on desserts, there are a few tips and tricks to make it successfully. In fact, I make it a bit differently when I make it low-carb.

First of all, I use a granulated sweetener in this recipe. Because of this, I add the sweetener to the cream before whipping it. This gives it more time to dissolve in the cream so there aren’t granules in the final product.

Next, I recommend keeping everything cold. Chilling the bowl and the beaters will help the cream whip up faster. Be sure to keep the cream in the refrigerator until you’re ready to actually whip it. 

Be sure to not over-whip the cream. I think it’s most beautiful when it isn’t too stiff. When it gets to the point that soft peaks form, add in the flavoring, then blend them in, but don’t beat too much more. Super-stiff cream isn’t as pretty and if you beat it too much, it gets chunky and will even turn to butter.

I find there is quite a bit of variability in brands and how well they whip. The organic brands take a bit longer. I suspect this is due to the lack of stabilizers. You’ll need to be a little more patient with these brands.

Final words

If you’re looking for a delicious topping for your pancakes, waffles, or dessert, this recipe will look beautiful and taste delicious! Enjoy!

-Annissa

 

This Low-Carb Maple Whipped Cream makes a delicious topping for pancakes, waffles, and desserts. A dollop of this creamy goodness adds flair and flavor, but keeps the carbs under control. This topping can be part of a low-carb, keto, Atkins, gluten-free, diabetic, or Banting diet.

 

Low-Carb Maple Whipped Cream
5 from 3 votes
Print

Low-Carb Maple Whipped Cream

This Low-Carb Maple Whipped Cream makes a delicious topping for pancakes, waffles, and desserts. A dollop of this creamy goodness adds flair and flavor, but keeps the carbs under control. This topping can be part of a low-carb, keto, Atkins, gluten-free, diabetic, or Banting diet.

Course Condiment, Dessert
Cuisine American, low-carb
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 103 kcal
Author Annissa Slusher

Ingredients

Instructions

  1. Add heavy whipping cream and granulated stevia/erythritol blend to a medium chilled mixing bowl. Beat with a hand mixer (or use a stand mixer) until soft peaks form.

    Low-Carb Maple Whipped Cream-soft peaks are formed
  2. Blend in maple and vanilla extracts. Do not over-beat.

    Low-Carb Maple Whipped Cream-Adding the extracts.
Nutrition Facts
Low-Carb Maple Whipped Cream
Amount Per Serving (1 ounce)
Calories 103 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 41mg14%
Sodium 11mg0%
Potassium 23mg1%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 450%9%
Vitamin C 0%0%
Calcium 20%2%
Iron 0%0%
* Percent Daily Values are based on a 2000 calorie diet.