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Preheat the oven to 350°F. Grease the bottom of a 9 inch springform pan. You can also do this in a 9-inch pie dish, but if you do, line the bottom with parchment paper, otherwise it is very difficult to remove the pie.
Combine the butter, almond flour, cocoa powder and erythritol in a medium bowl and mix until evenly combined.
Press crust into the bottom of your pan. Make sure to press firmly and compact it down so that the crust does not fall apart.
Bake the crust for about 10 minutes in the oven. Remove crust from oven and let the crust cool. While crust is cooling, make the filling.
In a large bowl, add cream and powdered erythritol. Beat on high speed until stiff peaks form.
In a separate bowl, add cream cheese and peanut butter. Beat together until smooth. Add in whipped cream.
Beat on low speed until whipped cream is evenly blended into the peanut butter filling and filling is uniform in color.
Place filling into pan. Using a spatula, spread filling evenly across the pie pan and smooth the surface. Place pie into fridge for several hours or overnight for filling to set.
If desired, top with whipped cream or sugar-free chocolate syrup before cutting and serving. Pie is best served chilled.