Prep your pan: Line an 8x8-inch pan or a 9-inch springform with parchment. Lightly grease the sides to prevent sticking.

Toast the almond flour (optional but recommended): In a dry skillet over medium heat, stir almond flour for 3–4 minutes until lightly golden and nutty. Let cool completely.

Make the crust: Mix almond flour with melted butter, a pinch of salt, and 1–2 tablespoons granular sweetener. Press firmly into the prepared pan. Chill for 15–20 minutes to set.

Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Set aside in the fridge.

Beat the base: In a separate bowl, beat softened cream cheese until smooth, about 1–2 minutes. Scrape the bowl.

Add peanut butter and sweetener: Beat in natural peanut butter, powdered sweetener (start with 1/2 cup and adjust), vanilla, and a tiny pinch of salt. Mix until silky with no lumps.

Lighten the filling: Gently fold the whipped cream into the peanut mixture in two additions until fully combined and airy.

Taste and tweak: Adjust sweetness and salt to your preference. If too thick, add 1–2 tablespoons of heavy cream and fold again.

Assemble: Spread the peanut butter filling evenly over the chilled crust. Smooth the top with an offset spatula.

Optional chocolate finish: Melt a small handful of dark or sugar-free chocolate with 1 teaspoon coconut oil. Drizzle over the top. Sprinkle crushed roasted peanuts.

Chill to set: Refrigerate for at least 4 hours, ideally overnight. Slice into bars or wedges. For clean cuts, warm a knife under hot water and wipe between cuts.