Prep the pan. Lightly grease a 9-inch pie pan. For easy slicing and lifting, you can line the bottom with a circle of parchment.

Make the crust. In a bowl, whisk almond flour, cocoa, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.

Press and bake. Press the crust evenly into the bottom and up the sides of the pan. Use the bottom of a measuring cup to compact it. Bake at 350°F (175°C) for 8–10 minutes, just until set and fragrant. Cool completely.

Beat the cream cheese and peanut butter. In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sweetener, vanilla, and salt. Beat until creamy and well combined. Scrape the bowl as needed.

Whip the cream. In a separate bowl, beat the heavy cream to stiff peaks. It should be thick and hold its shape.

Fold to finish the filling. Gently fold the whipped cream into the peanut butter mixture in two additions. Keep light, sweeping motions to avoid deflating the mixture.

Fill the crust. Spoon the filling into the cooled crust and smooth the top. Chill for 30–45 minutes to set slightly before adding the topping.

Make the chocolate topping. Warm the heavy cream until steaming (not boiling). Pour over the chopped chocolate, let sit for 2–3 minutes, then stir until glossy. Stir in butter or coconut oil if using.

Top and chill. Pour the ganache over the chilled pie and tilt the pan to spread it evenly. Sprinkle with crushed peanuts or shaved chocolate if you like. Chill at least 3 hours, ideally overnight, until firm enough to slice.

Slice and serve. Run a warm knife under hot water, wipe dry, and cut clean slices. Add a tiny pinch of flaky sea salt on top for contrast.