Cranberry Fluff

  • Author: Mandy Pagano
  • Prep Time: 6 hours
  • Cook Time: 10 mins
  • Total Time: 6 hours 10 mins
  • Yield: 12 squares
  • Category: Dessert, Holiday Side
  • Cuisine: American


  • For the Cranberry Layer:
  • 1 recipe room temperature Tarted Up Cranberry Sauce, swapping orange extract for an equal amount of raspberry extract, and adding an extra tbsp. erythritol or Swerve to the sauce
  • 1 (1/4 oz/ 7 g) envelope plain gelatin
  • 1 cup (8 fl oz/ 237 ml) boiling water
  • For the Fluff Layer:
  • 1 (1/4 oz/ 7 g) envelope plain gelatin
  • 1 cup (8 fl oz/ 237 ml) boiling water
  • 1/2 tsp lemon extract
  • 3 oz (85 g) cream cheese, softened
  • 3 tbsp. (approx. 1 oz/ 28 g) powdered/confectioner’s Swerve (or powdered plain erythritol)
  • 1/3 cup (2.7 fl oz/ 80 ml) sour cream
  • 1/2 cup (4 fl oz/ 118 ml) heavy cream
  • 1/2 tsp vanilla extract
  • 1/2 cup unsweetened coconut flakes
  • 3 tbsp. chopped pecans, divided


  1. For the Cranberry Layer:
  2. Make one recipe Tarted Up Cranberry Sauce as instructed, making the directed/additions substitutions.
  3. When the sauce is at room temperature, dissolve the gelatin in boiling water, then mix into cranberry sauce, stirring well. Pour the cranberry liquid into the bottom of an 8×8 casserole dish and refrigerate until completely set.
  4. For the Fluff Layer:
  5. Cream together the cream cheese, sour cream, lemon extract, and powdered Swerve.
  6. In a small bowl, dissolve the second packet of gelatin in boiling water, then beat into the cream cheese mixture until smooth.
  7. Let stand in the refrigerator at least two hours. Mixture should be thickened.
  8. While the cream cheese mixture is chilling, heat the oven to 300 degrees F and place the coconut on a baking sheet in a single layer. Bake for 2 minutes and check it. If it’s not toasting, stir well and return to oven, checking every one minute afterwards and stirring until over half the coconut is golden and toasted. Set aside to cool.
  9. Once the cream cheese mixture is thoroughly chilled, whip the heavy cream with the vanilla to stiff peaks.
  10. Gently fold the cream cheese mixture, toasted and cooled coconut flakes, and 2 tbsp. of the chopped pecans into the whipped heavy cream until combined.
  11. Spoon the mixture over the set/gelled cranberry mixture in dollops, and smooth out the top with a back of a spoon. Be sure the entire top of the cranberries are covered with the fluff mixture.
  12. Sprinkle with the remaining tbsp. chopped pecans to garnish.
  13. Cover and chill until the top is completely set, four hours or overnight.
  14. Cut into12 squares and enjoy!


Per 1/12 recipe: 123 cal, 2.4 g protein, 10.7 g fat, 12.5 g carbs, 1.7 g fiber, 7.2 g sugar alcohol, 3.7 g NET carbs


  • Serving Size: 1/12 recipe (75 g per)

Keywords: Holidays, cranberry salad, cranberry fluff