Keto Cranberry Cottage Cheese Fluff
Keto cranberry cottage cheese fluff is one of those quick desserts that feels softer and more special than the effort it takes. It is creamy, lightly sweet, and bright with the tart cranberries giving it a mousse-like texture that fits into high protein, low carb, and diabetic-friendly eating without losing that festive taste.
This keto fluff leans on blended cottage cheese, freshly whipped cream, and a swirl of my Keto Cranberry Sauce for natural sweetness and color. You only need a small amount, but it gives the fluff a sweet-tart lift that tastes like a proper cottage cheese dessert rather than a diet swap.
It is a true small batch made for two servings. It chills into a soft, creamy mousse that feels soothing and balanced without sending your blood sugar on a rollercoaster.
These Keto Cranberry Cottage Cheese Fluff Are
- Light, creamy, and naturally sweet-tart
- High in protein with low carbs
- Diabetic-friendly and made without added sugar
- A realistic small batch with no leftover overwhelm
- Festive enough for Christmas or Thanksgiving
- Made from simple ingredients you likely already have
What Makes This Version Different
Most cranberry fluff recipes rely on marshmallows, pudding mix, jello, or added sugar. This sugar free fluff gets its structure from blended cottage cheese and softly whipped cream, which keeps it light and higher in protein.
The cranberry swirl comes from cooked fresh cranberries or my Keto Cranberry Sauce, so the flavor stays bright and fruit-forward instead of overly sweet.
The result is a high protein cottage cheese mousse that feels festive and indulgent while still fitting a steady-energy routine during the holidays.
How To Make Keto Cranberry Cottage Cheese Fluff
- Make the cranberry base first. Add the cranberries, sweetener, and water to a small saucepan and cook until the berries soften and turn jammy. Take the pan off the heat and let the mixture cool fully. If you already have my Keto Cranberry Sauce prepared, use about a quarter of that batch instead.
- Blend the cottage cheese until smooth using a blender or food processor. Add the heavy whipping cream, sweetener, and vanilla, then blend again until creamy.
- Fold in the cooled cranberry sauce gently. Leave streaks for a swirled look or fold fully for an even pink mousse.
- Spoon into small bowls or jars and chill for 30 to 60 minutes so the fluff thickens.
Ingredient Swaps
This fluff is flexible and easy to adjust.
- Sweeteners: Swerve, monkfruit blends, erythritol blends, and allulose all work.
- Texture: Fold lightly for swirls or blend more for a pink, mousse-style finish.
- Flavor: Add cinnamon, nutmeg, or orange zest for holiday depth.
- Creaminess: Add an extra tablespoon of whipped cream for a softer dessert.
- Dairy-free: Substitute coconut cream for the heavy cream.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Stir gently after chilling if the cranberry ripple separates.
- Do not freeze. The texture becomes icy and loses the mousse feel.
Make It a Moment
Serve this fluff with warm keto cottage cheese waffles or keto cottage cheese pancakes for a high protein treat that still feels effortless.
For a holiday meal, spoon it into small glasses and finish with an extra drizzle of Keto Cranberry Sauce for a simple, elegant dessert.
Conclusion
This small batch cranberry cottage cheese fluff feels like a modern take on a holiday tradition, but without the sugar or heaviness. It gives you a creamy, high protein dessert moment that fits into real life and stays steady through the season.
I have been keto since 2019, lost 50 lbs, and still make simple, high protein desserts like this because they support my routine without feeling restrictive.
FAQ
Is this cranberry cottage cheese fluff keto-friendly?
Yes, it’s sugar-free, high protein, and low carb thanks to cottage cheese, whipped cream, and a no-sugar cranberry sauce.
Is this recipe diabetic-friendly?
Yes. It uses no added sugar and only a small amount of cranberries, making it suitable for most diabetic-friendly eating patterns.
Will cottage cheese kick me out of ketosis?
Not when portioned correctly. Full-fat cottage cheese is low carb, especially when combined with higher-fat ingredients.
Does the cottage cheese flavor stand out?
No. Once blended, it becomes smooth and mousse-like, with the cranberry swirl adding a sweet-tart lift.
Can I use store-bought cranberry sauce?
Yes, as long as it’s sugar-free. Regular cranberry sauce contains a lot of sugar.
Can I use frozen cranberries?
Absolutely. Cook them the same way; just simmer off extra liquid if needed.
More Cottage-Cheese Mousse & Fluff Recipes
- Keto Cottage Cheese Lemon Fluff
- Cottage Cheese Peanut Butter Mousse
- Keto Lemon Cottage Cheese Mousse
More Cranberry Recipes to Explore
- Keto Cranberry Orange Relish
- Keto Cranberry Sauce
- Keto Cranberry Cottage Cheese Salad
- Keto Cranberry Cottage Cheese Cookies with Pecans (coming soon)
- Keto Cranberry Cottage Cheese Cookies with White Chocolate (coming soon)
- Keto Cranberry Pecan Cottage Cheese Breakfast Muffins (coming soon)
- Keto Cranberry Cottage Cheese Muffins with Pistachios (coming soon)
- Keto Cranberry Cottage Cheese Bread with Pecans (coming soon)
Keto Cranberry Cottage Cheese Fluff with Fresh Cranberries and No Added Sugar
Equipment
Ingredients
- 1/4 cup (60 ml) cranberries
- 1 tablespoon water
- 2 teaspoon Swerve (granulated)
- 1/2 cup (120 ml) full-fat cottage cheese
- 1/4 cup (60 ml) heavy cream
- 1/2 teaspoon (½ teaspoon) vanilla extract – sugar free
- 2 teaspoon Swerve (granulated)
Instructions
- Add cranberries, water, and sweetener to a small saucepan. Cook until the berries soften and turn jammy. Remove from heat and cool completely.1/4 cup cranberries, 1 tablespoon water, 2 teaspoon Swerve (granulated)
- Blend the cottage cheese until smooth.
- Add the heavy cream, sweetener, and vanilla to the blended cottage cheese. Continue blending or mixing until the mixture becomes thick, smooth, and mousse-like.1/2 cup full-fat cottage cheese
- Add the heavy cream, sweetener, and vanilla to the blended cottage cheese. Continue blending or mixing until the mixture becomes thick, smooth, and mousse-like.1/4 cup heavy cream, 1/2 teaspoon vanilla extract – sugar free, 2 teaspoon Swerve (granulated)
- Add the cooled cranberry base (or 1/4 batch of Keto Cranberry Sauce). Fold gently to create swirls, or mix fully for a pink, uniform fluff.
- Spoon into two small bowls or jars. Chill for 30 to 60 minutes so the fluff thickens and the flavors settle.
Notes
- Sweeteners: Allulose gives the softest texture. Swerve and erythritol blends may firm up slightly as they chill.
- Flavor variations: Add cinnamon, nutmeg, or orange zest for a holiday feel.
- For a softer fluff: Add 1 to 2 tablespoons of extra whipped cream.
- Storage: Refrigerate for up to 3 days. Not suitable for freezing.
- Shortcut option: Use ¼ batch of my Keto Cranberry Sauce instead of making a fresh cranberry base.
Nutrition Per 1 (ONE) Serving
Loved this recipe?
Come show it off in my free Facebook group!
Post your photo, ask questions, or just hang out with other low-carb foodies who get it.
Such a creamy, high-protein dessert without being heavy. The sweetness settles perfectly after chilling, and the texture is like a mousse. Amazing low-carb treat.