Heat the oven to 350°F. Combine almond flour, powdered sweetener, melted butter, vanilla, and salt until evenly moistened, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.

Bake the crust for 8–10 minutes, just until lightly golden. Cool it completely before adding the filling so the cheesecake layer stays thick and creamy.

Beat softened cream cheese, peanut butter, powdered sweetener, and vanilla until smooth. In a separate bowl, whip the heavy cream to firm peaks, then fold it gently into the peanut-butter mixture.

Spread half of the filling over the cooled crust. Scatter approximately half of the peanuts over the filling and drizzle with half of the caramel sauce, then add the remaining filling and smooth the top.

Refrigerate the pie for at least 2 hours, preferably 3–4 hours, until firm. For the topping, heat the chocolate and heavy cream in short microwave intervals, stirring between each interval, until smooth.

Drizzle the chocolate mixture over the chilled pie and finish with the remaining peanuts and caramel sauce. Chill for another 15–30 minutes before slicing.