Remove the cream cheese from the refrigerator 30 to 45 minutes before beginning so it softens completely. Softened cream cheese blends smoothly and creates a creamy, lump-free base.

Pour the cold heavy whipping cream into a chilled mixing bowl. Beat with an electric mixer until medium-stiff peaks form, being careful not to overwhip. Place the whipped cream in the refrigerator while preparing the remaining ingredients.

In a separate large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered keto sweetener, vanilla extract, and banana extract, then continue mixing until everything is fully incorporated and silky.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Fold slowly rather than stirring to preserve the light, airy texture. Continue until no white streaks remain.

Wash the strawberries and blueberries thoroughly, then dry them completely with paper towels. Dice the strawberries into bite-sized pieces and leave the blueberries whole unless they are unusually large.

Add the strawberries, blueberries, chopped pecans, shredded coconut, sugar-free chocolate chips, and chopped sugar-free maraschino cherries to the fluffy mixture. Fold gently until the fruit and mix-ins are evenly distributed without crushing the berries.

Taste the mixture and adjust the sweetness if needed by adding a little more powdered keto sweetener. If you prefer a stronger banana flavor, add one or two additional drops of banana extract and stir gently.

Transfer the finished fluff salad to a serving bowl or divide it among individual dessert cups. Cover tightly with plastic wrap or a lid.

Refrigerate for at least one hour before serving. Chilling allows the flavors to blend together and gives the dessert its best texture.

Just before serving, garnish with extra chopped pecans, fresh strawberries, blueberries, sugar-free chocolate chips, additional whipped cream, or a few chopped sugar-free cherries for a beautiful finishing touch. Serve chilled and enjoy.