In a bowl add butter and melt.

Once melted, add the almond flour, coco powder and liquid stevia. Combine.

Mold into the bottom of 3 4inch spring form pans (what we used) or a 9/10 inch springform pan.

Bake at 350 for 5 minutes.

Remove crust and allow to cool.

In a separate bowl add room temp or softened cream cheese, peanut butter, erythritol and heavy whipping cream and combine well using whisk or hand mixer.

Pour over cooled crust(s) making an even layer.

Freeze pie(s) for 30 minutes.

Serve cold and enjoy!