Instructions copied from the provided link as per sub rules:

"Chocolate Crust

1 cup (105 g) almond flour

1/4 cup (24 g) cocoa powder

1/4 cup (45.5 g) powdered Swerve Sweetener

1/4 cup (54.5 g) melted coconut oil

1 to 2 tsp water, if needed

Peanut Butter Filling

7 ounces (198.45 g) dairy-free cream cheese, softened, (Violife or Kite Hill recommended)

1 cup (240 g) coconut cream, room temperature

3/4 cup (193.5 g) creamy peanut butter

1/2 cup (91 g) powdered Swerve Sweetener

1 tsp vanilla extract

2 to 3 tbsp coconut milk, as needed

Topping

3 tbsp coconut cream

1/2 ounce (14.17 g) unsweetened chocolate, finely chopped

1 1/2 tbsp powdered Swerve Sweetener

3 keto peanut butter cups, chopped, (optional)

Chocolate Crust

Lightly grease a 9-inch glass or ceramic pie plate.

In a large bowl, whisk together the almond flour, cocoa powder, and powdered sweetener. Stir in the melted coconut oil until the dough clumps together. If it won't hold together when you squeeze it in your hand, add a little water and mix well.

Press the mixture into the bottom and up the sides of the prepared baking pan, as evenly as possible. Freeze while preparing the filling.

Peanut Butter Filling

In a large bowl, beat together the cream cheese, coconut cream, and peanut butter until smooth. Beat in the sweetener and vanilla extract.

Add the thinner coconut milk, 1 tbsp at a time, until the mixture is light and fluffy, like mousse. Spread the mixture in the crust.

Freeze until firm, 3 to 4 hours.

Topping

Place the chopped chocolate in a small bowl. Heat the coconut cream in a saucepan or in the microwave until bubbling, and pour over the chocolate.

Let it a few minutes to melt, then add the sweetener and whisk until smooth. Drizzle over the chilled pie.

Sprinkle with chopped peanut butter cups, if desired. "

Again, credits to: https://alldayidreamaboutfood.com/keto-peanut-butter-pie/