In the work bowl of a stand mixer, whip the egg whites on medium speed until they begin to look foamy. Then with the mixer running on low, sprinkle the powdered sweetener over the eggs.

Turn the speed to high and continue whipping until the eggs hold stiff peaks but still look glossy.

Set the beaten eggs aside.

Whip the heavy cream until it holds soft peaks. Remove half of the whipped cream from the bowl and set aside.

Sprinkle the Keto Chow over the whipped cream in the bowl and beat on medium speed until it is incorporated and the mixture is beginning to stiffen.

Remove the bowl from the mixer and fold in the strawberries, walnuts, and coconut

Gently fold in the reserved whipped cream.

Finally, gently fold in the beaten egg whites in two batches, being careful to keep them as aerated as possible. Transfer the pistachio fluff to a serving bowl, cover with plastic wrap and refrigerate for at least one hour.

Store in an airtight container in the refrigerator for up to three days.