Chocolate Sugar-Free Whipped Cream

Note: This article was posted as part of The Frugal LowCarber’s ChocolateFest 2012. For more great recipes and ideas, see the main ChocolateFest page!

Any low carber who likes chocolate needs to know how to make chocolate whipped cream. It’s quick. It’s easy. It’s inexpensive. And it can be a great substitute for ice cream or mousse.

If you haven’t tried it yet, I urge you to do so. Your taste buds will love you for it!

Sugar-Free Chocolate Whipped Cream

Note: For this recipe it helps to have a way to sift the cocoa powder. (Have you noticed how that stuff clumps sometimes?) Don’t worry, I don’t have a sifter, either! I press the cocoa powder through a small strainer like this one. You could also put it on a small plate and mash it with a fork.

Ingredients

• Ingredients for Basic Sugar-Free Whipped Cream
• 1 – 2 Tbsp unsweetened cocoa powder

Directions

1. Place the cream and sweetener in a mixing bowl, and begin following the directions for the Basic Sugar-Free Whipped Cream.
2. When the mixture is thick enough for you to speed up your mixer, stop and sift in the cocoa powder. Stir it in as best you can (it may be stubborn) and mix some more.
3. As soon as it looks like you can get away with it, stop again and finish stirring in the cocoa powder. (Trust me; you’ll be able to tell.)
4. Continue as per the basic whipped cream recipe.
5. (If you mess up and make butter, it will be chocolatey-brown!)

Yield: About 1 cup

Nutritional Information:Assuming a zero carb, zero-calorie sweetener, one recipe contains approximately 9.1 g carbohydrates, 3.6 g fiber, 5.5 g net carbs, 4.6 g protein, 45.5 g fat, and 435 calories. Indulge wisely!