Here is a sweet and simple dessert that will satisfy any sweet tooth. Just make up a batch of homemade whipped cream and keep it on hand for these simple indulgences.
I love strawberries. Most fruit has too many carbohydrates for me, except for a few types of berries. Strawberries and blueberries are my favorite.
Low Carb Strawberries & Whipped Cream
When I have a few carbs to spare, usually in the evening after dinner, I’ll cut up four or five fresh (or frozen) strawberries and add a dollop or two of my homemade whipped cream. It’s delicious and satisfies my sweet tooth.
You can also use Cool Whip or Reddi Wip in a pinch, since they are low in carbs.
- 4 or 5 medium strawberries
- 1 cup cold heavy whipping cream
- 1 Tbsp Swerve Confectioners* (or preferred sugar substitute to taste)
- 1 tsp vanilla extract
Directions for Whipped Cream:
- Add Swerve and vanilla to cold heavy whipping cream
- With an electric mixer on high, whip the heavy cream until peaks form. Be careful not to over-whip, or cream will break. You don’t want to end up with butter. You can also use a hand whisk if you prefer.
- Serve with a sprinkle of nutmeg or grated chocoate.
- Refrigerate unused whipped cream in air-tight container. Will keep for up to 10 days in refrigerator.
Whipped Cream (per tablespoon):
Calories: 48, Carbs: 1.3g, Fiber: 0, Net carbs: 1.3g, Protein: .3g, Fat: 5.2g
Strawberries (5 medium strawberries):
Calories: 20, Carbs: 4.5g, Fiber: 1g, Net carbs: 3.5g, Protein: .5g, Fat: 0g
*Note: Swerve measures out cup for cup just like sugar, so it is easy to substitute for sugar in most recipes. It also makes great cookies. See my Low Carb Sugar Free Holiday Cookies Here. I purchase the Swerve Baker’s Bundle of Granular and Confectioners Style from Amazon – Click Here!