Prepare the Crust: In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol, and a pinch of salt. Drizzle in melted unsalted butter and vanilla extract, mixing until crumbly. Press this mixture firmly into silicone molds, forming an even layer. Freeze the crusts for about 15 minutes until set.

Make the Filling: Blend the natural peanut butter, cream cheese, powdered erythritol, vanilla extract, and heavy cream in a food processor until smooth. Spread the filling over the chilled crusts, smoothing the tops.

Prepare the Ganache: Melt the sugar-free dark chocolate chips with heavy cream in a saucepan over low heat, stirring until glossy. Let cool slightly.

Assemble: Pour the ganache over each mini pie, spreading evenly. Return them to the freezer or refrigerate for at least 1 hour.

Serve: Let the pies sit at room temperature for 5-10 minutes before serving. Optionally, sprinkle with sea salt or toppings.