Keto Swedish Cream (egg-free, nourishing, 6 ingredients)
This nourishing Keto Swedish Cream recipe is a creamy, decadent keto dessert for special or regular occasions. It’s egg-free and has just 6 ingredients!
Confused about keto/low-carb sweeteners?
Grab my FREE Guide To Alternative Sweeteners!
If panna cotta and creme brulee had a wild love affair, Swedish Cream would be their love child.
Swedish Cream is a delightfully dense dairy dessert. (100 points for alliteration!)
Dairy fat is the #1 ingredient. (Translation: it’s really thick and creamy and silky because fat rocks.)
And, if you use pastured/grass-fed dairy, then you’re serving up a decadent dessert loaded with fat-soluble vitamins, especially K2!
Swedish cream is actually easier to make than both panna cotta and creme brulee.
First, there’s no eggs — yay for egg-free people! Also, yay for not having to worry about scrambling eggs while cooking!
Second, there’s no baking or using a blow torch.
This keto Swedish cream is sort of like making pudding, but with heavy cream and sour cream instead of milk.
It’s a beautifully simple dessert and not too sweet. Perfect for special occasions (because telling guests you’ve made something Swedish just sounds fancy) or everyday occasions, it’s simply a nourishing dessert.
Keto or Not… How to Sweeten Swedish Cream
For a keto Swedish cream, you’ll use your favorite keto-friendly sweetener, such as Dietz Sweet or Lakanto.
I haven’t tried this recipe with only stevia. If I were going to do a stevia-only Swedish cream, I would use a liquid stevia extract, like this one.
If you’re not worried about staying sugar-free or low-carb, you can use your favorite whole sweetener. I recommend coconut sugar for a granulated sweetener and raw honey or maple syrup for a liquid sweetener.
If you’re using a granulated sweetener — keto or coconut sugar — make sure the sweetener is totally dissolved before refrigerating and setting the Swedish Cream.
Finally, you’ll notice in the recipe that I call for 1/2 to 1 cup of sweetener. Traditionally, Swedish cream would not be super sweet. We use the smaller amount of sweetener.
If you’re accustomed to really sweet desserts, you may find it necessary to use more sweetener — hence the flexibility in how much I call for in the recipe. 🙂
How To Make Swedish Cream
First, you combine grass-fed heavy cream with sweetener in a saucepan over medium-ish heat.
Once the cream is steaming and almost simmering, sprinkle 1-1/2 tablespoons grass-fed gelatin over the top of the cream and allow it to bloom. (<– Use my coupon code ALLTHETHINGS to save 10% on my favorite gelatin!)
Then, whisk it in until it’s totally dissolved.
Remove the cream/sweetener/gelatin from the heat and stir in vanilla and almond extracts and some grass-fed, probiotic-rich sour cream. My favorite brand is Nancy’s.
Next, divide the cream mixture evenly between small bowls, ramekins, little glasses, whatever cute, individual-sized serving dishes you have.
Finally, refrigerate until set — about 4 to 6 hours.
Swedish Cream is most commonly served with fresh berries or a berry compote on top. However, feel free to serve yours with other fresh fruits, shaved chocolate, or even with a cup of black coffee on the side.
Keto Swedish Cream
This nourishing Keto Swedish Cream recipe is a creamy, decadent keto dessert for special or regular occasions. It's egg-free and has just 6 ingredients!
- 2cupsgrass-fed heavy cream
- 1/2 to 1cup (to taste)keto sweeteneror other whole sweetener, such as coconut sugar, honey, or maple syrup
- 1-1/2tablespoonsgrass-fed gelatinUse my coupon code ALLTHETHINGS to save 10%!
- 2cupssour creamNancy's brand preferred
- 1teaspoonvanilla extract
- 1/2teaspoonalmond extract
Add heavy cream and sweetener to a saucepan over medium heat.
When the cream is steaming and almost simmering, sprinkle the gelatin evenly over the surface of the cream, then gently whisk it in until dissolved.
Once the gelatin is dissolved, remove from the heat and stir in sour cream, vanilla extract, and almond extract.
Pour into a large serving bowl or divide evenly among individual serving bowls.
Refrigerate 4 to 6 hours, or until set.
Serve with fresh berries or other fresh fruits, fruit compote, shaved chocolate, or plain.
Love Keto Desserts?
Yeah, me too. 😉
I kinda wrote the book on them…
My eCookbook Sweet Without Sugar is a collection of nourishing, keto/low-carb, allergy-friendly desserts. This book proves you can have your cake AND eat it, too!
With over 50 original recipes for pies, cakes, cheesecakes, ice cream, brownies, cookies, pie crusts, and more, you can enjoy all your favorite classic desserts without the blood sugar spike and crash, weight gain, or “blah” feeling that comes from eating sugar-y desserts.
Eating dessert is a healthy part of a balanced diet. There should be NO guilt involved.
That’s why I wrote Sweet Without Sugar!
It’s perfect for those following a keto/low-carb lifestyle, Trim Healthy Mama, or anyone who’s just trying to cut down on their sugar intake.
Sweet Without Sugar is discounted 40%. Every dessert recipe you’ll ever need is in this one resource, for just $14.99! 🙂
More Keto Desserts You’ll Love…
- Keto Chocolate Coconut Donuts (nut-free, dairy-free)
- Paleo & Keto Cranberry Curd Tart
- Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting
- Avocado Lemon Ice Cream with MCT Oil
- Instant Pot Strawberry Rhubarb Custard (dairy-free, stevia-sweetened)
- Probiotic Berry Cheesecake Popsicles
This recipe looks delicious. However, your numbers are way off, as other commenters have mentioned. Heavy cream does, in fact, have carbs. Regardless of the label on the carton, which shows a serving in tablespoons, that is rounded down the the nearest whole number (allowed by labeling laws). But if you look up the USDA database for heavy cream, you’ll see that there are 13 carbs from cream in this recipe. And Nancy’s sour cream has 32 carbs for 2 cups. I always use Daisy, which is much lower in carbs, and in this recipe would be 16 total carbs.… Read more »
Just wondering about the nutrition information. When I ran the numbers I get 9.3 carbs per serving.
Just wondering I love this recipe. I’ve made it twice but I ran the numbers and when I add the nutrition info I get 9.5 carbs pee serving. Not sure why it’s so different?
I don’t know how that’s possible. There are no carbs in heavy cream or gelatin.
We were having a birthday party today and since I am low carb the cake wasn’t something I wanted to eat. I made the Swedish Cream for me. So many people had to have a taste because it looked so good! I didn’t have any almond flavoring, so I substituted Trim and Healthy Mama’s apricot flavoring, WOW what an amazing dessert! Thank you so much. I also LOVE how easy it is to make.
I’m so glad it it was such a hit!
My favorite desserts are Creme Brûlée’ and Ice Cream, and this Swedish Cream is such a great substitute while I’m on a low carb diet. It really is SO GOOD. I was wondering if there was a chocolate version? And also if I could substitute half the sour cream for ricotta cheese or cream cheese or anything else to make a less sour, more sweet version. Just a thought for variety, but not sure if it would work. And again, absolutely delicious as is…Thank you much.
So glad you enjoyed it! I’m sure you could sub whatever other dairy delights you like, or add a bit more sweetener, if you desire. A chocolate version would be amazing. I think melting bittersweet chocolate chips would be preferable over using cocoa powder. Please let me know if you try it!
Don’t use chocolate chips if you want melted chocolate in recipes because chips are formulated to not melt smoothly but to retain their shape as in a chocolate chip cookie. Choose chocolate that is in bar form and chop it before melting for best results in this recipe or in any other where melted chocolate is an ingredient.