Combine Ingredients: In a bowl, mix together the almond flour, melted butter, powdered erythritol, and a pinch of salt until the mixture becomes crumbly.

Form the Crust: Press the crumbly mixture evenly into the bottom and up the sides of a pie dish to form the crust.

Freeze the Crust: Place the crust in the freezer while you prepare the filling.

Whip the Cream: In a mixing bowl, beat the heavy cream until stiff peaks form.

Mix Peanut Butter: In a separate bowl, combine the peanut butter, powdered erythritol, and vanilla extract until smooth.

Combine Mixtures: Gently fold the whipped cream into the peanut butter mixture until well combined.

Add Filling to Crust: Remove the crust from the freezer and spoon the peanut butter filling into it, spreading it evenly.

Smooth and Top: Smooth the top with a spatula and sprinkle with chopped peanuts if desired.

Freeze the Pie: Cover the pie with plastic wrap and place it in the freezer for at least 4-6 hours or overnight until it’s completely set.

Prepare to Serve: Once set, remove the pie from the freezer a few minutes before serving to make it easier to slice.

Serve and Enjoy: Slice, serve, and enjoy your delicious Low Carb Frozen Peanut Butter Pie!

In a bowl, combine the almond flour, melted butter, powdered erythritol, and a pinch of salt. Mix until it forms a crumbly texture.

Press the mixture into the bottom of a pie dish to form the crust. Make sure to press it evenly across the bottom and up the sides.

In a separate bowl, mix together the peanut butter, powdered erythritol, and vanilla extract until smooth.

Take the crust out of the freezer and spoon the peanut butter filling into it, spreading it evenly.

Smooth the top with a spatula and sprinkle chopped peanuts on top if desired.

This frozen treat is rich and satisfying, perfect for those following a low-carb or keto lifestyle. Adjust the sweetness according to your preference, and feel free to get creative with toppings if you like!