• Preheat the oven to 350°F. Grease a pie plate.

Crust

• Combine 1.5 cups almond flour, ¼ cup cocoa powder, ½ teaspoon salt, and 5 tablespoons granular erythritol in a mixing bowl. Combine 6 tablespoons melted butter and 1 teaspoon vanilla extract, then pour into the dry mixture. Press together with your hands or a spoon until a wet sand-like texture is achieved.
• Press the crust mixture into a greased pie pan, and bake for 20-25 minutes, then remove from the oven and cool completely before adding the filling

Filling

• Mix 1 cup peanut butter with 8 ounces of cream cheese in a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment on medium speed until smooth. Add in ½ teaspoon salt and 2 teaspoons vanilla, then sift in 1 cup powdered sweetener, then mix again to combine.
• In a separate bowl, with an electric hand mixer, or a stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the peanut butter mixture, and mix until completely combined, smooth, and creamy.

Chill

• Spread the peanut butter filling evenly into the cooled pie crust. Place in the fridge to chill for at least 4 hours, preferably overnight so it can firm up.

Toppings

• When it's time to serve, mix 1 cup of cold heavy cream in a large bowl or with a stand mixer for the whipped cream topping. Add ½ teaspoon vanilla extract, 2-3 tablespoons powdered sweetener to taste, and a pinch of salt. Whip until nice and fluffy. (Don't add the whipped cream until just before serving, or it will deflate.)
• Melt ½ cup sugar free chocolate chips in the microwave on 50% power with 1 tablespoon unsalted butter in 15 second increments, stirring in between each increment until completely melted.

Assemble and enjoy!

• Spread the whipped cream over top of the pie, and garnish with roasted peanuts, and melted chocolate if desired. Cut into slices, and enjoy!
• Store leftovers in an airtight container in the fridge for up to 5 days. This pie also freezes well! To freeze, place in a freezer-safe container in the freezer, where it can keep for up to 4 months. Defrost overnight in the fridge before enjoying!