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

Press and set: Firmly press the crust into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to pack it tightly. Chill in the fridge for 20 minutes to firm up.

Beat the filling base: In a large bowl, beat cream cheese, peanut butter, powdered sweetener, vanilla, and a pinch of salt until smooth and fluffy. Scrape the bowl so no lumps remain.

Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Don’t overbeat. You want it thick and billowy.

Fold and fill: Gently fold the whipped cream into the peanut butter mixture in two additions. Stop when it’s just combined and smooth. Spoon into the chilled crust and spread evenly.

Chill the pie: Cover and refrigerate for at least 2 hours so the filling can set before adding the ganache.

Make the ganache: Warm heavy cream in a small saucepan until steaming, not boiling. Pour over chocolate chips, add butter and a pinch of salt, and let sit 2 minutes. Stir until glossy and smooth.

Add the topping: Let the ganache cool for 5–10 minutes so it thickens slightly but is still pourable. Pour over the chilled pie and tilt the dish to spread it into an even layer.

Final chill: Refrigerate another 1–2 hours, or until the ganache is set and the pie slices cleanly.

Garnish and serve: Top with shaved chocolate, crushed peanuts, a drizzle of peanut butter, or flaky salt. Slice with a hot, dry knife for neat edges.