Crust

Mix together the almond flour melted butter low carb sweetener and 2 tablespoons cocoa powder. Using a fork fluff together the crust to make sure and tell it resembles a crumble.

Reserve 3 tbsp of the cookie crumble and set aside for topping. Press remaining chocolate cookie crumble crust mixture into a 9 1/2 inch pie dish. Set aside in the fridge or freezer.

Whipped Cream Step

Using an electric hand mixer whip together 1 cup cream 1 teaspoon vanilla and 10 drops of Stevia. Continue whipping cream until Stiff peaks form. Set aside.

Peanut Butter Step

Using the same electric mixer whip together the peanut butter cream cheese Allulose, 2 tbsp melted butter and stevia until creamed smooth.

Take half the stuff whipped cream and fold it into the peanut butter mixture. Gently Fold the two together until fully combined.

Spoon Peanut Butter mixture into the chocolate cookie crust. Smooth top of peanut butter layer. Take the remaining stiff whipped cream and top peanut butter mixture.

Smooth the whipped cream to a decorative topping for your pie. Sprinkle the reserved chocolate cookie crumble on top of the whipped cream layer.

Place pie in the freezer for at least a few hours but overnight is best.

*Allulose produces the best texture for the peanut butter part of this pie, therefore I recommend not subbing this ingredient.