Ingredients

1.

Almond flour
1.5 cup
2.

Cocoa powder
2 tbsp
3.

Powdered Erythritol (Icing Sugar)
0.25 cup
4.

Coarse Kosher Salt
0.25 tsp
5.

Butter
6 tbsp
6.

Peanut butter, natural, salted
1 cup
7.

Powdered Erythritol (Icing Sugar)
0.25 cup
8.

Whipping cream, extra heavy/gourmet, not whipped
2 cup
9.

Vanilla extract
1 tsp

Instructions

1.
Preheat the oven to 350 F. In a mixing bowl, combine the almond flour, cocoa powder, frac {1}{4} cup of powdered sweetener, frac {1}{4} teaspoon kosher salt, and 6 tablespoons of melted butter. Mix well until the mixture goes from dry to moistened throughout.
2.
In a standard glass pie dish, press the crust mixture into the pan and up the sides. Press firmly and evenly so the crust is uniform throughout. Use your fingers to mold the dough so the crust edges are rounded. Bake the crust in the oven for 10-12 minutes until puffed and cooked through. Allow the crust to cool at room temperature for a while before placing it in the fridge to cool completely.
3.
In the meantime, work on making the peanut butter filling. Combine the natural peanut butter, frac {3}{4} cup of powdered sweetener, and vanilla extract together in a mixing bowl. Make sure the bowl is large enough to fold the whipped cream into the peanut butter.
4.
Whip the heavy whipping cream until stiff peaks form. Add half of the whipped cream to the peanut butter mixture and mix it together. You do not need to worry about folding the whipped cream in, this step is to lighten the otherwise heavy mixture. Then add the remaining whipped cream and fold in gently so as to not lose the air in the whipped cream.
5.
Pour the filling into the cooled crust and spread smooth with an offset spatula. Place the pie into the fridge to chill for several hours until firm enough to cut. Granted the pie will stay creamy and not incredibly firm, so keep that in mind! Slice and serve once the pie is chilled. Top pie with chocolate shavings if desired for presentation, but optional.