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!
Net Carbs: 8g
Calories 370Calories from Fat 315
Saturated Fat 15g94%
Vitamin A 915IU18%
Vitamin C 0.1mg0%