Remove the cream cheese from the refrigerator and let it soften for about 20–30 minutes. Keep the heavy whipping cream chilled until ready to use.

Pour the cold heavy whipping cream into a large mixing bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form. The whipped cream should hold its shape firmly without appearing grainy. Set aside.

In a separate bowl, combine softened cream cheese, sugar-free peanut butter, powdered keto sweetener, and vanilla extract. Beat until smooth, creamy, and completely lump-free.

Add the whipped cream to the peanut butter mixture in two or three additions. Gently fold using a silicone spatula, being careful not to deflate the whipped cream. Fold until fully combined and fluffy.

Taste the fluff and adjust sweetness if needed by folding in additional powdered sweetener.

Spoon the peanut butter fluff into serving bowls or glasses. Refrigerate for at least 30 minutes to allow the texture to set.