Keto Coconut Whipped Cream and Pineapple Dessert Cups
Indulge in a tropical delight with these Keto Coconut Whipped Cream and Pineapple Dessert Cups. This recipe offers a perfect balance of creamy and fruity flavors while adhering to keto guidelines. These dessert cups are sure to satisfy your sweet tooth without the guilt!
Servings 6 cups
Calories 200kcal
Equipment
- Electric mixer
- Medium-sized mixing bowl
- Measuring cups and spoons
- 6 dessert cups
Ingredients
- 1 cup heavy whipping cream 240 ml
- ¼ cup powdered erythritol 48 g
- 1 tsp vanilla extract 5 ml
- 1 cup unsweetened shredded coconut 80 g
- ½ cup fresh pineapple, diced 82 g
- 6 mint leaves for garnish optional
Instructions
- Begin by chilling a medium-sized mixing bowl and the beaters of an electric mixer in the freezer for about 10 minutes.
- Take the bowl and beaters out of the freezer. Pour the heavy whipping cream into the bowl and add the powdered erythritol and vanilla extract.
- Using the electric mixer, beat the mixture on high speed until stiff peaks form, which should take about 5-7 minutes. Be careful not to overbeat.
- Gently fold in the unsweetened shredded coconut into the whipped cream mixture, retaining its light and airy texture.
- Divide the diced pineapple evenly amongst 6 dessert cups.
- Spoon or pipe the coconut whipped cream over the pineapple in each cup.
- Garnish each dessert cup with a mint leaf if desired.
- Refrigerate the dessert cups for about 30 minutes to allow the flavors to meld together before serving.
Notes
For those who are strict about their keto diet, ensure that the pineapple portion is within your daily carb limit. Fresh pineapple is recommended for its lower sugar content compared to canned varieties. You can also substitute pineapple with other keto-friendly fruits like berries if preferred. The dessert can be stored in the refrigerator for up to 2 days.
Nutrition
Calories: 200kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Fiber: 3g | Net Carbs: 7g