1-1/2 cups almond flour, sifted
1/4 cup black cocoa powder (or regular cocoa)
3 tablespoon Pyure granulated sweetener
4 tablespoon melted butter
1 teaspoon vanilla extract
Peanut Butter Filling:
8 oz softened cream cheese
1 cup unsweetened natural peanut butter
1 tablespoon unflavored gelatin (I use this brand HERE)
2/3 cup Pyure granulated sweetener
2 teaspoon vanilla extract
2 tablespoon Heavy whipping cream
1-1/2 cup COLD heavy whipping cream
1 teaspoon vanilla
3 tablespoon powdered Monkfruit
Additional topping if desired:
3 tablespoons crushed peanuts
Preheat oven to 350 degrees Fahrenheit.
Grease a glass 8" pie dish with cooking spray or melted butter. In a bowl, combine the dry crust ingredients together. Mix in the melted butter and vanilla very well. Set aside two tablespoons of the crust to use later as a "topping" . Using your hands press the crust into the bottom and up the sides of the pie dish. Bake for 20 minutes. Allow to cool on the counter top while you prepare the other ingredients.
Fix the whipped topping:
In a stand mixer, combine the cold heavy whipping cream and whip until stiff peaks are formed. Remove into a glass or stainless steel bowl and carefully fold in the vanilla and monkfruit. Refrigerate until ready to use.
Using a stand mixer, whip the cream cheese until it's smooth. Add in the peanut butter, gelatin, Pyure, vanilla, and heavy cream. Mix until thoroughly combined.
Using the cooled pie crust, carefully pour in the pie filling. Top with the whipped cream topping.
Refrigerate for two hours. Serve topped with the set aside "crust" topping and crushed peanuts.
Serve and enjoy!
For leftovers, store covered in the fridge.