Homemade Strawberry Whips {Low-Carb & Keto Friendly}
I remember years back when those yogurt whips first came out, I bought a bunch of every flavor because I loved them so much… then promptly ate all of them in a just a few day #fail. Fast forward to today, I’d never dream of eating those processed, toxic yogurts but that doesn’t mean I can’t have all the fluffy deliciousness I remember. With my Homemade Strawberry Whips you won’t feel guilty, even if you eat the whole batch in one setting ….. not that I ever did that, no, not me, I’d never 😉
However, I did eat one while taking photos because I just couldn’t resist, they really are delicious!
Perhaps the best part of this recipe is that it is made with just 5 healthy, real-food ingredients (Cream Cheese, Heavy Cream or Creme Fraiche, Strawberries, Gelatin and Sweetener of your choice) compared to the 14 mostly gross-ingredients you’ll find in the store bought variety. After just one bite you’ll be eagerly making double and triple batches every week just like me!
You can use any sweetener you prefer, I use hard wood xylitol or swerve – making these just 4 net carbs per serving!
By using cultured Creme Fraiche instead of heavy cream, you can add a probiotic PUNCH to your Homemade Strawberry Whips, if you can’t find it locally, make it yourself.
Just add 1 tablespoon of cultured buttermilk to 1 cup of heavy cream and allow it to set at room temperature over night. Chill for a few hours before whipping into a cultured whipped cream!
They are perfect served in these adorable little Weck Tulip Jars, have I mentioned previously that I’m obsessed with them?!?! Buy them HERE and don’t forget to grab the matching plastic lids HERE, trust me you’ll love them too..
Ingredients
- 8 ounces Cream Cheese
- 1 cup Strawberries Fresh or frozen, chopped
- 2 tablespoons hardwood xylitol or sweeter of choice, to taste
- 1.5 cups Heavy Cream or Creme Fraiche, divided
- 1 teaspoon gelatin
- 2 tablespoons Hot Water, filtered
Instructions
- In your food processor, combine cream cheese, strawberries, 1/2 cup cream and sweetener. Process until smooth, using a rubber spatula to wipe down the sides as necessary.
- Using an electric mixer, whip 1 cup of cream on medium/high speed. Be careful not to over whip, it will turn into butter.
- In a small bowl, combine hot water and gelatin. Mix well to dissolve.
- Add gelatin to food processor and process quickly to combine.
- Working in small batches, gently fold strawberry mixture into the whipped cream. (feel free to us your mixer on the low)
- Fill your jars with the whipped fluffiness, cover with lids and chill in the refrigerator for a minimum of 4 hours before serving.
Notes
Nutrition
I can’t have dairy. I can use Kite Hill almond cream cheese but could I also substitute coconut cream for the heavy whipping cream.
I haven’t made this recipe with dairy free substitutes. If you find one that works let us know!
How long does this stay good in the refrigerator?
Up to a week
How much is a serving? Half a cup?
Thanks
A serving size is how much you choose to eat
Where did you get those cute little cups/bowls?
there are links to the jars in the post.
I don’t seem to be able to find cultured cream cheese here in Sydney, Australia?! Can I use an ordinary cream cheese instead? Thanks!
All cream cheese is a cultured product.
I only have a blender can I use that instead of the food processor?
That depends on your blender…. my ninja works nicely
Is there a way to make this with lemons? I just think it would be so tasty with a light lemon taste, very refreshing. By the Way this is delicious, I just had some!
sure just omit the strawberries and add lemon juice to taste.
I will do that for next week! I’m excited thank you for this yummyness.
How many carbs are in it?
When I’m counting my macros I use the MyFitnessPal Ap.
I dont have an ap. Can you tell me how many carbs are in a serving?
Just create a free membership and you can track your macros! https://cronometer.com
Can you use sugar free strawberry syrup instead of strawberries. It would take the carbs way down.
I haven’t tried that specific recipe modification, if it works for you please let us know!