Preheat oven to 350 degrees.
Combine all of the crust ingredients into a bowl and mix well until it forms a crust. Add the crust to the pie pan, pat and press up the sides. Bake for 10 minutes, and then put into the freezer while you're making the filling.
Add the cream cheese, butter, natural peanut butter, Lakanto Powdered Confectioners Sweetener, vanilla extract in a bowl and mix together.
Add heavy cream to a separate bowl and beat until it reaches a stiff peak stage.
Fold the whipped cream in with the first mixture bowl.
Take the pie pan out of the freezer.
Spread the filling onto the crust and put back in the freezer for an hour before serving.
Serve alone or put Lakanto sugar free chocolate syrup and keto whipped cream on top.