I have a slight obsession with whipped cream. Maybe it’s the luxuriousness of the texture. Or the slightly sweet taste it has, even without sweetener. All I know is that I like it…A LOT. Dangerously so. You can eat it with a spoon, add some to your morning cup for joe or I guess you could dollop some on top of this Kabocha Squash Pie too…if you like that sort of thing 😉 We opted for the rum extract, rather than the real thing to keep carbs and calories low. But if you’re making this for a special occasion, (say Thanksgiving) then you might want to add the real thing. Either way you go this easy-to-whip-up sweet topping is worth pulling out that electric mixer for! The paleo version of this treat using coconut cream instead of heavy cream turned out, just okay. The texture is definitely not “whipped cream”, but more of a thick cream like cool whip without all the fluff and airiness. It’s worth trying out in one of those homemade whipped cream cans though. If you give it a try let us know how it goes! And don’t forget to adjust the macros if you swap the heavy cream for coconut cream.
* For easier whipping of the cream use very cold cream and pop the mixing bowl in the freezer for a few minutes prior to whisking. The colder temps makes it easier for the fat molecules to stick together, making for fluffy, luxurious whipped cream.
Nutritional Data for Ultra-Low Carb Eggnog Whipped Cream (*Nutritional data is for the whole batch. Serving size will vary.)
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