Peanut Butter Cheesecake

The person who did it says she thinks its 6-8 carbs per piece.

12 oz. heavy cream
1/3 cup unsweetened peanut butter
10 artificial sweetener packets
4 oz. cream cheese
6 oz. finely-grated almonds
1/4 cup softened butter

Crust: Take the finely-grated almonds (I had bought whole almonds and chopped them as small as I could, but I think the crust would turn out better if they were grated) and mix them with the semi-soft butter until it forms a pasty consistency. Press into pie plate and bake at 350 degrees for ten minutes, or until the crust is browned. Take out and let cool before filling with pie mixture.

Filling: Whip the heavy cream with 3 packets of AS until it is pretty stiff. Fold in the rest of the ingredients and blend as gently as possible while still mixing thoroughly. (the original recipe called for 17 AS packets all together, but after tasting the mixture upon adding 7, it tasted sweet enough to me. You may want to do this step according to your taste.) When all the ingredients are mixed, pour into the cooled crust and refrigerate for 1-2 hours.