Step 1

To make the crust:Preheat oven to 350 degrees. In a medium bowl, mix together almond flour, melted butter, and keto confectioners sugar. Firmly press the mixture into a pie pan with your fingers. Prick the crust with a fork.

Step 2

Cover the edges of the pie with aluminum foil to prevent the edges from overbaking. Bake for 15 to 20 minutes until lightly browned. Let cool before filling. You can place the pie crust in the freezer to help it cool down faster if needed.

Step 3

For the filling:Make the filling while the crust bakes. Start by making the whipped cream by pouring the heavy whipping cream and vanilla extract into a stand mixer (or use a hand mixer). Using the whisk attachment, mix on high until stiff peaks form, about 3 to 4 minutes. Scoop the whipped cream into a separate bowl and place in the fridge until ready to use.

Step 4

Using the stand mixer with the paddle attachment, mix together the peanut butter, cream cheese, keto confectioners sugar, and salt until well combined, scraping down the edges as needed. This should take 2 to 3 minutes.

Step 5

Now add in the prepared whipped cream and mix on low until it's well incorporated, scraping down the edges as needed. This should take 2 to 3 minutes.

Step 6

When the peanut butter filling mixture is a smooth consistency, scoop into the cooled pie crust.

Step 7

To make the peanut butter crumb topping:Mix together peanut butter and keto confectioners sweetener in a small bowl until it forms a thick paste. Pinch off small pieces of this to form the peanut butter "crumbs".

Step 8

Top the pie with peanut butter crumbs and no-sugar-added chocolate chips.

Step 9

Chill for 2 to 3 hours in the fridge or about an hour in the freezer before serving. This can also be made a day in advance. This will keep in the fridge for 5 days or freezer for 3 months. Enjoy!