Cooked this up tonight, and my hubby ended up eating most of it! Just us two.

Preheat your oven to 350°F (175°C).

In a bowl, mix together the almond flour, cocoa powder, powdered erythritol, and melted butter until well combined.

Press the mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.

Bake the crust for 10 minutes, then let it cool completely.

In a large bowl, whip the heavy cream until stiff peaks form, then set aside.

In another bowl, beat the cream cheese, peanut butter, powdered erythritol, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

Pour the filling into the cooled crust and smooth the top.

Drizzle the melted chocolate over the top of the pie.

Refrigerate the pie for at least 2 hours before serving to allow it to set.

For a nut-free version, substitute the peanut butter with sunflower seed butter. You can also add a teaspoon of instant coffee to the chocolate drizzle for a mocha twist. If you prefer a sweeter pie, adjust the erythritol to taste. For added texture, consider folding in some chopped nuts or sugar-free chocolate chips into the filling before pouring it into the crust.