Chocolate Caramel Whipped Cream

Good morning and Happy Monday everyone! This post is going to be a short one (yay, you!). I’m feeling sore from yoga last night and I think I’m also coming down with something. So let’s talk about making some Chocolate Caramel Whipped Cream!

I know, I know. This recipe sounds SO decadent and bad for you, but I swear it’s not TOO terrible. Especially if you’re on keto and keeping things high fat. But bear with me. It’s sugar free! And it CAN be made dairy-free too, if you choose. And it’s easy to whip up, too (see what I did there? 😉) So, let’s get into it, shall we?

First off, let’s pour some whipping cream in a medium-sized bowl. If you’re going dairy-free on this, pull out a can of full-fat coconut milk from your fridge (who doesn’t keep at least a couple on hand in the fridge?).

Next, add one tablespoon of cacao powder. Again, not too be mistaken for cocoa powder.

Add 1/2 tsp of imitation caramel, as well as 1 tablespoon of sweetener of choice. I used stevia.

Finally, use a hand-mixer (or standalone if you’re fancy) and keep whipping until your whipped cream has “stiff peaks” (I’ve never understood that term?).

Last but not least, put that whipped cream on a delicious treat. I went with peaches, My husband had it on one of my homemade lazy-girl mochas, and my daughter got it on her hot cacao. I could honestly put this sh*t on everything! I make a lot of this and then put it in a glass sealed container in the fridge and pull it out when I’m feeling like a treat.