In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt. Stir in the melted butter until well combined.
Press firmly and evenly into the bottom of a 9x9 metal pan. Freeze while preparing the ice cream.
Filling
Prepare the ice cream as directed in the recipe. If it's freshly churned, it will be the perfect consistency for spreading over the crust. If it's not, you may need to soften it a bit on the counter first.
*If you are using store bought keto ice cream, they usually require at least 15 minutes on the counter to soften enough to scoop and spread.
Sprinkle the surface evenly with the salted peanuts. Place in the freezer until firm, at least 4 hours and up to overnight.
Topping
In a medium saucepan over medium heat, bring the cream to just a simmer. Add the chopped chocolate and let sit until melted, then whisk to combine.
Stir in the sweetener and vanilla extract until smooth. Let cool at least 10 minutes (otherwise it will melt your ice cream!).
Pour the chocolate sauce over the ice cream. Tilt the pan in all directions to get the chocolate to coat the surface evenly. Return to the freezer for 30 minutes or so, to set the chocolate topping.
Notes
**Nutritional information based on using my Keto Vanilla Ice Cream recipe.