This Cranberry Fluff Salad is a creamy, sweet, and tangy dessert-style salad that’s perfect for holidays, potlucks, or anytime you crave a refreshing treat. Traditionally made with marshmallows and sugar, this version offers a keto-friendly option that keeps it low-carb while maintaining all the delicious flavors.
Why You’ll Love This Recipe
- Sweet & tangy – The cranberries, cream, and sweetener create the perfect balance.
- Keto-friendly option – Can be made with sugar-free ingredients.
- Light & fluffy texture – The whipped cream makes it airy and delicious.
- Easy to make – Just blend, mix, and chill!
- Great for holidays – A festive dish perfect for Thanksgiving or Christmas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- Fresh or frozen cranberries (thawed if frozen)
- Granulated keto sweetener (monk fruit, erythritol, or allulose)
- Heavy whipping cream (or coconut cream for dairy-free)
- Cream cheese (softened, optional for extra creaminess)
- Sugar-free vanilla extract
- Crushed pineapple (optional, for classic flavor – use unsweetened or omit for keto)
- Chopped pecans or walnuts (optional)
- Unsweetened shredded coconut (optional)
Keto-Friendly Marshmallow Option:
- Sugar-free marshmallows (or homemade keto marshmallows)
Directions
Step 1: Blend the Cranberries
- Pulse cranberries in a food processor until finely chopped.
- Mix with sweetener and let sit for 10 minutes to absorb flavors.
Step 2: Make the Whipped Cream
- In a separate bowl, beat heavy whipping cream, vanilla, and optional softened cream cheese until stiff peaks form.
Step 3: Combine Everything
- Fold the whipped cream into the cranberries gently.
- Add crushed pineapple, nuts, and shredded coconut if using.
Step 4: Chill & Serve
- Cover and refrigerate for at least 1 hour to let flavors blend.
- Garnish with extra nuts or coconut before serving.
Servings and Timing
- Servings: 6-8
- Prep time: 10 minutes
- Chill time: 1 hour
- Total time: 1 hour 10 minutes
Variations
- Keto version – Skip pineapple and use extra sweetener to balance the tart cranberries.
- Extra creamy – Add more cream cheese for a cheesecake-like texture.
- Nut-free option – Omit pecans and use sunflower seeds for crunch.
- Tropical twist – Add shredded coconut and a splash of coconut milk.
- Dairy-free – Use coconut cream instead of heavy whipping cream.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the texture may change.
FAQs
Is cranberry fluff salad keto-friendly?
Yes! Just skip the pineapple and use a sugar-free sweetener.
Can I use frozen cranberries?
Yes! Just thaw them first before blending.
What’s the best sweetener for this recipe?
Monk fruit, erythritol, or allulose work great.
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge.
How do I make this fluffier?
Make sure to beat the whipped cream to stiff peaks before folding it in.
Can I add marshmallows?
For keto, use sugar-free marshmallows or omit them.
What pairs well with cranberry fluff salad?
It’s great with roast turkey, ham, or as a light dessert.
Can I use a different fruit?
Yes! Try strawberries or raspberries for a different twist.
How do I keep it from getting watery?
Make sure the cranberries are well-drained and don’t overmix the whipped cream.
Can I add spices?
Absolutely! A pinch of cinnamon or nutmeg adds warmth.
Conclusion
This Cranberry Fluff Salad is a light, creamy, and festive dish that’s perfect for any occasion. Whether you make it keto-friendly or traditional, it’s a delicious, easy-to-make dessert that everyone will love. Try it for your next gathering and enjoy the refreshing sweetness!
PrintCranberry Fluff Salad (Keto & Low-Carb Option)
This light and creamy Cranberry Fluff Salad is a delightful mix of tart cranberries, sweet pineapple, fluffy marshmallows, and whipped cream. It’s the perfect festive side dish or dessert!
- Prep Time: 15 minutes (plus chilling time)
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups fresh cranberries, finely chopped
- ½ cup granulated sugar
- 1 cup crushed pineapple, drained
- 1 cup mini marshmallows
- ½ cup chopped pecans or walnuts (optional)
- 1 cup heavy whipping cream (or 8 oz whipped topping)
- 2 tablespoons powdered sugar (if using heavy cream)
- ½ teaspoon vanilla extract
Instructions
- Prep the Cranberries: In a medium bowl, combine the chopped cranberries with granulated sugar. Stir well and let sit for at least 1 hour (or overnight in the fridge) to soften and sweeten.
- Whip the Cream: If using heavy whipping cream, beat with powdered sugar and vanilla extract until stiff peaks form. (Skip this step if using store-bought whipped topping.)
- Combine Ingredients: Drain any excess liquid from the cranberries, then mix them with the crushed pineapple, mini marshmallows, and chopped pecans.
- Fold in Whipped Cream: Gently fold the whipped cream (or whipped topping) into the cranberry mixture until well combined.
- Chill & Serve: Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld. Serve chilled.
Notes
Make It Lighter: Swap heavy cream for Greek yogurt or a mix of yogurt and whipped topping.
Extra Flavor: Add shredded coconut or mandarin oranges for a tropical twist.
Storage: Keep in an airtight container in the fridge for up to 3 days.