FOR THE CRUST:

1. In a medium-sized bowl, combine the coconut oil and sugar-free chocolate chips.  Microwave on high for 30 seconds.  Stir until all the chocolate has melted.   Add the almond flour, shredded coconut, flaxseed meal, and salt.  Stir until all the ingredients have been fully combined.  Taste the mixture and add additional sweetener if desired.  Press the mixture into a 9-inch greased pie plate.  Place the pie plate in the freezer to firm.

FOR THE FILLING:

1. Whip the heavy whipping cream, 1/2 cup of the powdered allulose, and vanilla until stiff peaks form.  Set the bowl aside.
2. Beat the remaining 1/2 cup powdered allulose, cream cheese, peanut butter, and butter until fluffy.
3. Fold the whipped cream into the peanut butter mixture until completely combined.
4. Spread peanut butter filling into the crust 
5. Place in the fridge for two hours, or until firm.
6. If making topping - Melt the peanut butter and butter together in a small bowl in the microwave for about 30 seconds.  Stir in sweetener and allow to cool slightly 1-2 minutes.  Sprinkle the pie with chopped peanuts and/or chopped sugar-free peanut butter cups and drizzle with peanut butter syrup.
7. Cover and place in the refrigerator for several hours or overnight.