For the crust, preheat oven to 325F and grease 6 small pie pans (if you don’t have small pie or tart pans, you can use a regular muffin tin, and make 12 smaller pies. Alternatively, you can make one big pie).
In a large bowl, whisk together almond flour, cocoa powder, sweetener and salt. Stir in egg, coconut oil and vanilla until dough comes together.
Divide dough evenly among prepared pans or muffin tins and press into the bottom and up the sides to create an even crust. Bake 12 minutes. Remove from oven and let cool.
For the filling, beat cream cheese, peanut butter, powdered sweetener, vanilla and stevia together in a large bowl until smooth.
In another large bowl, beat whipping cream until soft peaks form. Fold whipping cream into peanut butter mixture until combined.
Divide filling between cooled crusts, mounding and swirling on the top. Freeze until firm, 2 to 3 hours. Remove the pie crusts from the molds.
For the chocolate sauce, combine coconut oil, chopped chocolate and powdered erythritol in a small saucepan over low heat. Stir continuously until melted and smooth.
Place pies in refrigerator 20 minutes before serving. Drizzle with chocolate sauce.
Notes
Serves 12. Each serving has 12.1 g of carbs and 5.3 g of fiber. Total NET CARBS = 6.8 g.