Pour the heavy cream, vanilla extract, and vanilla stevia into a stand mixer and blend on high until whipped. Remove from bowl and set aside.
To the same bowl of the stand mixer add the peanut butter, cream cheese, and toffee stevia. Blend on high until smooth. Drizzle in the cooled gelatin and mix again then add the whipped cream and blend on high until well combined. Pour into crust.
Refrigerate for 3 hours. When ready to serve, add optional toppings if desired. Enjoy!
Recipe Notes
Net Carbs: 8g
Calories 370Calories from Fat 315
Fat 35g54%
Saturated Fat 15g94%
Cholesterol 78mg26%
Sodium 163mg7%
Potassium 94mg3%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 915IU18%
Vitamin C 0.1mg0%
Calcium 78mg8%
Iron 0.8mg
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