This keto cranberry fluff salad is light and creamy and made with fresh cranberries, raspberries, and sugar-free marshmallows for an easy and festive treat!

We had no idea how much we’d love this keto-friendly cranberry fluff salad! It’s light and airy with pillowy sugar-free marshmallows, tart cranberries, and sweet raspberries. It's like the nostalgic holiday classic salad, but better if you ask us!

Fluff salad is typically made with pineapple, but to keep it keto-friendly, we swapped in raspberries and used sugar-free marshmallows and sweetener. And it’s just as tasty and festive as the full-sugar version!

Plus, it’s so easy to make and ready in just 15 minutes. You can also make it ahead and store it in the fridge until you’re ready to serve. It’s a delicious treat for Thanksgiving, Christmas, or any cozy fall or winter gathering.

Ingredient Notes

• Cranberries: Use fresh or frozen cranberries. If frozen, thaw and drain before using so the fluff doesn’t get watery.
• Raspberries: Fresh is best, but frozen works too. Just thaw and gently break into chunks (don’t mash).
• Keto sweetener: Any sugar-free sweetener works here. Monk fruit, erythritol, or an allulose blend are great options. Adjust the amount to taste depending on how tart your cranberries are.
• Cream cheese: We use reduced-fat cottage cheese to lower the calories and fat but you can use a full-fat version if you like.
• Heavy whipping cream: Gives the fluff its light, airy texture. Make sure it’s cold for best whipping results.
• Sugar-free marshmallows: We highly recommend ChocZero S'Mallows since they're closest in taste and texture to regular marshmallows. Just cut them into small chunks so they mix in evenly.

Preparation Steps

Prep the berries: In a food processor, pulse the cranberries until finely chopped. Transfer to a bowl and add the raspberries and sweetener. Use a spoon to gently break the raspberries into chunks (don’t crush or mash them). Let the mixture sit for about 10 minutes so the cranberries soften slightly and release their juices.

Whip the cream base: In a large bowl, beat the softened cream cheese with a mixer until smooth. Add the heavy cream and continue beating until stiff peaks form.

Combine: Spoon berry mixture into a fine mesh strainer and drain excess water. Gently fold the sweetened berries and sugar-free marshmallows into the whipped cream mixture until evenly combined.

Serve or chill: Enjoy right away for a soft, creamy texture, or refrigerate for 1 to 2 hours for a fluff that’s a bit thicker and more set.

Expert Tips

• Soften the cream cheese: Let it sit at room temperature before whipping so it blends smoothly without lumps.
• Keep the cream cold: Cold heavy cream whips up faster and holds its shape better for that light, fluffy texture.
• Cut the marshmallows: Slice sugar-free marshmallows into small chunks so they mix in evenly throughout the fluff.
• Let the berries rest: After combining cranberries, raspberries, and sweetener, let them sit for about 10 minutes to slightly soften and release a little juice.
• Use fresh berries when possible: You’ll get the best flavor and texture with fresh cranberries and raspberries.

How to Store

Store the cranberry fluff in an airtight container in the refrigerator for 2 to 3 days. Give it a gentle stir before serving, as the berries may release a little juice. It’s a great make-ahead dessert since the flavors blend even better after chilling overnight

More Low Carb Holiday Treats

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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