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Keto Whipped Coconut Cream with Fresh Berries

Prep Time10 mins
Total Time10 mins
Course: Breakfast
Servings: 4 servings
Calories: 203kcal
Author: Jennifer


  • 2 cups Fresh Raspberries
  • 5 Fresh Mint Leaves plus more for garnish
  • 1 can Full-Fat Coconut Milk chilled
  • 1 teaspoon Vanilla Essence
  • Stevia


  • Wash and divide the berries into serving bowls.
  • Finely chop the fresh mint leaves, and sprinkle on the fruits.
  • Open the can of chilled coconut milk, and use a spoon to scoop out the contents of the can into a medium bowl. Discard any juice or save it for another dish.
  • Add the vanilla extract.
  • Using a mixer (hand mixer ideal) slowly beat the coconut cream, after about 1 minute add stevia for sweetness, continue mixing until the coconut cream becomes fluffy.
  • Serve immediately with the berries.
  • Garnish with extra mint if required.


Net Carbs: 7.5g


Calories: 203kcal | Carbohydrates: 15.5g | Protein: 1.5g | Fat: 5g | Fiber: 8g