Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the peanut butter, sweetener, egg, vanilla extract, and salt. Mix until smooth.

Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Flatten each ball gently with a fork, creating a crisscross pattern.

Bake for 10-12 minutes or until golden brown. Let them cool completely on the baking sheet before enjoying.

In a large bowl, combine the softened cream cheese and peanut butter. Mix until creamy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the peanut butter mixture until combined.

Add the sweetener, cocoa powder, and vanilla extract. Mix well.

Pour the mixture into a springform pan and chill in the refrigerator for at least 4 hours before serving.

Melt coconut oil in a mixing bowl for about 30 seconds in the microwave.

Add peanut butter, sweetener, and vanilla extract. Stir until smooth.

If desired, fold in chopped nuts or chocolate chips.

Pour the mixture into silicone molds and freeze until solid. Pop them out and store in an airtight container in the fridge.