Ingredients:

1 ¼ cup almond flour (crust)

¼ cup cocoa powder (crust)

4 tbsp butter melted (crust)

¼ cup swerve sweetener (crust)

¼ cup water (filling)

1 tsp gelatin (filling)

1 cup heavy cream (filling)

1 tsp vanilla extract (filling)

1 tsp vanilla liquid stevia (filling)

1 cup (unsweetened) peanut butter (filling)

16 oz cream cheese softened (filling)

½ tsp toffee flavored liquid stevia (filling)

6 low carb peanut butter cups (chopped)

2 oz sugar free chocolate (melted)

Directions:

1. Place all crust ingredients into a food processor and process until fine crumbs. Press into an 8 inch springform pan lined with parchment paper. Set aside.

2. Boil water and gelatin and continue to simmer and stir until it’s completely dissolved. Set aside to cool.

3. Pour the heavy cream, vanilla extract and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside.

4. To the same bowl of the stand mixer -add the peanut butter, cream cheese and coffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again, then add the whipped cream and blend on high until well combined. Pour into the crust.

5. Refrigerate for 3 hours. When ready to serve, add additional toppings if desired.

Bon Appetit!