This pistachio fluff is a light, no-bake dessert salad made with whipped cream, whipped egg whites, pistachio protein powder, fresh strawberries, chopped nuts, and toasted unsweetened coconut. It is gluten-free, sugar-free, and low carb with 7g protein and 3.2 net carbs per serving.
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You might know pistachio fluff better as Watergate salad, a retro dessert that took off in the mid-1970s when pistachio pudding mix hit shelves. The classic is made with instant pudding, canned pineapple, marshmallows, and Cool Whip.
This adapted version is much lighter and made sugar-free. It has homemade whipped cream, fresh strawberries, and pistachio protein powder (same as my pistachio protein bars). It tastes so light and fresh!
It's great for spring and summer gatherings, Easter, or any cookout. At 7 grams of protein and 3.2 net carbs per serving, it lands somewhere between a light dessert and a side salad, like my watermelon feta salad. I hope it brings a little nostalgia to your table!
Ingredients
Here's what you'll need to make this:
- Egg whites - Use whites from 2 large eggs or ¼ cup carton egg whites. Pasteurized is safest since they are not cooked in this recipe.
- Powdered sugar-free sweetener - For sweetness. I use Swerve Confectioner's, but any sugar-free powdered sweetener works.
- Heavy cream - For a rich, creamy base. Use it cold so it whips fast.
- Pistachio protein powder - Adds flavor and protein. Use your preferred whey or milk protein powder. I use Pistachio Keto Chow since it's ultra low carb and mixes in well. Vanilla works too.
- Strawberries - Fresh and diced. Pat them dry so they do not water down the cream.
- Walnuts, pistachios, or pecans - Chopped and toasted for crunch.
- Unsweetened shredded coconut - Toasted for a little chew and nutty flavor.
See recipe card for quantities.
Instructions
Before you start: Bring eggs to room temperature and wipe down your stand mixer bowl and whisk attachment with a little lemon juice to ensure easy whipping. Toast the unsweetened coconut and chop up nuts and strawberries.
- Whip the egg whites until foamy. Sprinkle in the sweetener and whip until the whites hold stiff peaks. Set aside.
- Whip the heavy cream to soft peaks. Scoop out half and set it aside.
- Sprinkle in protein powder. Beat until stiff.
- Fold in the strawberries, nuts, and toasted coconut.
- Gently fold in the reserved whipped cream.
- Fold in the egg whites in two batches.
Cover and chill at least 1 hour. Top with whipped cream, pistachios, and strawberries to serve.
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Tip: A stand mixer works best, but a hand mixer also works!
It's so fluffy!
Top Tip
The egg whites are the lift in this fluff. If they will not hold stiff peaks after about 10 minutes, a little yolk or fat got in, and it is best to start over. Wiping the bowl and whisk with lemon juice beforehand helps cut any grease. Also, they must be room temperature before starting.
Variations
- Switch up the fruit. Raspberries or blueberries work in place of the strawberries. Keep it to about 1 cup total so the fluff stays light.
- Change the crunch. Use toasted pecans or chopped pistachios instead of walnuts.
- Make it nut-free. Skip the nuts and double the coconut, to about ½ cup, for texture.
- Try a different flavor. No pistachio protein powder? Vanilla gives you a creamy, sweet fluff that still pairs well with the strawberries.
Love the strawberry flavor? These 3 ingredient strawberry ice cream bites are great for summer. Let me know which varations you try!
Storage
Store pistachio fluff in an airtight container in the fridge for up to 3 days, and give it a stir if any liquid settles. Don't freeze. The whipped cream and egg whites lose their airy texture once thawed.
FAQ
Yes, the same dish by different names. The classic uses instant pistachio pudding, canned pineapple, marshmallows, and Cool Whip, while this version is light and made sugar-free with homemade whipped cream, protein powder, sugar-free sweetener, toasted unsweetened coconut, and fresh strawberries.
The egg whites are not cooked, so pasteurized egg whites are safest, especially for anyone pregnant, very young, older, or immunocompromised. Look for cartons in the dairy section of most grocery stores, or separate your own pasteurized room-temperature eggs before starting.
Yes. Any milk or whey protein powder works in place of the Keto Chow pistachio. If you cannot find a pistachio flavor, vanilla is the easiest swap.
It is a good make-ahead dish. It needs at least 1 hour to set and holds for up to 3 days, so make it the day before. Add fresh toppings right before serving.
If egg whites are not holding stiff peaks after 10 minutes of whipping, there is some unwanted yolk (or fat) that is keeping it from whipping properly and you'll have to start over. Wipe down the work bowl and whisk attachment of stand mixer with a little lemon juice. The lemon juice trick should help remove any unwanted fat in your stand mixer work space. Also, make sure the eggs are room temperature before starting the recipe.
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Recipe
Pistachio Fluff
Ingredients
- 2 large eggs separated for whites, room temperature (¼ cup egg whites)
- 2 tablespoon sugar-free powdered sweetener
- 2 cups heavy cream
- ½ cup pistachio protein powder
- 1 cup strawberries diced
- ¼ cup walnuts, pecans, or pistachios chopped & toasted
- ¼ cup unsweetened shredded coconut toasted
Instructions
- Separate eggs carefully, if using whole eggs instead of egg whites from a carton. Tip: Be careful not to get any yolk in the whites or they will not whip.
- In the work bowl of a stand mixer, whip the egg whites on medium speed until they begin to look foamy, about 5 minutes. Then with the mixer running on low, sprinkle the powdered sweetener over the eggs, about 2 minutes.
- Turn the speed to high and continue whipping until the eggs hold stiff peaks but still look glossy, about 3-4 minutes. (See notes)
- Set the whipped egg whites aside.
- Whip the heavy cream until it holds soft peaks, about 2 minutes. Remove half of the whipped cream from the bowl and set aside.
- Sprinkle pistachio protein powder over the whipped cream in the bowl and beat on medium speed until it is incorporated and the mixture is beginning to stiffen, about 1-2 minutes.
- Remove the bowl from the mixer and fold in the strawberries, walnuts, and coconut.
- Gently fold in the reserved whipped cream.
- Gently fold in the beaten egg whites in two batches, being careful to keep them as aerated as possible. Cover and refrigerate for at least 1 hour.
- Top and serve with favorite toppings like more whipped cream, pistachios, and strawberries.
Notes
Nutrition
Adapted from Chef Taffy's keto pistachio fluff recipe, via Keto Chow
Olivia Wyles says
Love this super light and fresh version of pistachio fluff. I hope you enjoy it for your next cookout!