Keto Cranberry Fluff Salad

A classic Thanksgiving side dish made into a lovely Thanksgiving Keto recipe! Cranberry salad! Coarsely chopped, tart cranberries are macerated in sweetener and then folded into stiff whipped cream. The result is so delightful and is the perfect way to top off a Thanksgiving meal (thanks to the nice amount of fats that are in cream). Not to mention very easy to prepare.

How do I get the sugar to dissolve?

The sweetener will not dissolve right away, especially if using a granulated sweetener. To avoid this, use powdered sweetener instead. However, if you choose to use a granulated sweetener, you will still see the granules on the cranberries. To help this, allow the berries to sit in the fridge for a couple of hours, making sure to stir the berries every 30 minutes. Stirring will help the cranberries release their juices and dissolve the sweetener.

What kind of cranberries should I use?

Use fresh cranberries, if possible. They water out less than frozen cranberries and lead to a stiffer mixture. If you must use frozen cranberries, it will still work, but the cream mixture will be looser. To solve this, allow it to sit overnight in the fridge to firm up.

How far should I whip the cream?

It would be best if you whipped the cream to very stiff peaks.

Serving suggestions

You can serve this Keto Cranberry Salad with other Thanksgiving main dishes like Thanksgiving Turkey Leg and Gravy https://www.carbmanager.com/recipe/keto-thanksgiving-turkey-leg-and-gravy.

Net Carbs

3.4 g
Fiber

1 g
Total Carbs

13.4 g
Protein

0.1 g
Fats

2 g

44 cals

Quantity

Serving Size

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Cranberries, Fresh

8 ounce
The Ultimate Icing Sugar Replacement by Swerve

½ cup
Whipped Heavy Cream Sweetened & Ultra Pasturized by Land O Lakes

1 cup

Step 1

Chop the cranberries in a food processor into a medium coarse grind.
Step 2

Add the sweetener and mix it well to combine it. Allow the mixture to marinate in the fridge for 2 hours. This will allow the juices from the cranberries to release and dissolve the sweetener.
Step 3

Once the two hours is up, start whipping cold cream in the bowl of a stand mixer until stiff peaks form. If you want a sweeter dessert, add 2-4 tbsp of sweetener to the whipped cream.
Step 4

Once stiff peaks form, fold the cream into cranberry mixture. Refrigerate the mixture overnight in a covered container to future the whipped cream. Serve cold.