Low-Carb Cinnamon Whipped Cream and Pecan Crumble

A luxurious and indulgent keto-friendly dessert topping, this Low-Carb Cinnamon Whipped Cream and Pecan Crumble adds a delightful crunch and aromatic sweetness to any low-carb dish without compromising your macros.

Course Desserts

Cuisine American, Keto

Keyword cinnamon, dessert topping, Keto, Low-Carb, pecan, Sugar-Free, whipped cream

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 204kcal

Equipment

Electric mixer
Medium-sized mixing bowl
Measuring cups and spoons
Small skillet

Ingredients

1 cup heavy whipping cream (240 ml)
½ teaspoon ground cinnamon
1 tablespoon granulated erythritol or other keto-friendly sweetener
1 teaspoon vanilla extract
½ cup pecans (68 grams), finely chopped
1 tablespoon unsalted butter (14 grams)
Pinch of salt

Instructions

Whipped Cream:
Chill a medium-sized mixing bowl and beaters in the refrigerator for at least 15 minutes before starting.
Pour the heavy whipping cream into the chilled bowl.
Using an electric mixer, beat on medium-high speed until the cream begins to thicken.
Add the granulated erythritol, ground cinnamon, and vanilla extract.
Continue to beat until soft peaks form, being careful not to over-beat into butter.
Set aside in the refrigerator.
Pecan Crumble:
Preheat a small skillet over medium heat.
Add the butter and allow it to melt.
Once melted, add the finely chopped pecans and a pinch of salt.
Cook, stirring frequently, until the pecans are toasted and fragrant, about 5-7 minutes.
Remove from heat and allow to cool completely before using.

Notes

For a dairy-free version, use chilled coconut cream in place of heavy whipping cream. Adjust sweetness to taste, as some keto-friendly sweeteners can have varying levels of sweetness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pecan crumble can be made in advance and stored separately.

Nutrition