The frozen texture will remind you bit of pecan pie and that sort of sweetness level and texture, depending on how solid it freezes.  The erythritol does not crystallize out. 

3/cup Gluten-Free Bake Mix 2 (175 mL)
1/2  cup almond meal (125 mL)
3 tbsp powdered erythritol (35 mL)
1/cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
1 egg yolk
Caramel Sauce:
1/cup granulated erythritol (125 mL)
1 tsp molasses (5 mL)
2 tbsp unsalted butter (30 mL)
1/cup heavy cream (125 mL)

1/cup creamy natural peanut butter (60 mL)
1 banana, mashed
1 cup vanilla whey protein (250 mL)
1/tsp xanthan gum (1 mL)

In medium bowl, combine Gluten-Free Bake Mix, almond meal, erythritol, butter and egg yolk.  Using plastic wrap press into 9-inch (23 cm) shallow glass pie dish and a little way up the circumference of the dish.

Caramel Sauce:  In saucepan, over medium heat, melt erythritol and molasses.  Remove from heat. Stir in butter until melted and then stir in heavy cream. Return to heat until the sauce is bubbling up.

Next stir in peanut butter until it melts and is incorporated.  Lastly, add mashed banana, vanilla whey protein and xanthan gum; stir very well to combine and thicken the filling.  Pour over crust.  As soon as pie dish is cool enough to handle, place in freezer.  When pie is very cold, cover with a dinner plate or plastic wrap and return to the freezer.  Serve straight from the freezer when required.

Yield:  10 servings
1 serving
248.7 calories
10.8 g protein
19.9 g fat
7.0 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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