Preheat the oven to 180C/350F degrees.
Butter/grease a pie pan/tin
Mix the almond flour, melted butter and 4 tablespoons of erthyritol well.
Spoon the mixture into the pie dish and spread it evenly to form a crust.
Bake in the oven for 15 -20 minutes until slight golden.
Remove and allow to cool.
Whisk the cream to thick peaks.
In another bowl, mix the cream cheese, erthyritol, peanut butter and cinnamon.
Fold the cream into the peanut mixture gently and blend well.
Spread the mixture into the pie case.
Cover with cling film and place in the freezer for at least an hour.
Remove from the freezer 15 minutes before eating. (although we ate some straight from the freezer..delicious)