I made this "Low Carb Peanut Butter Chocolate Silk Pie" recipe for Thanksgiving (rest of the family had one of my mother's amazing chocolate pies...). I substituted almond flour for the peanut flour (who has peanut flour, really!) in the crust. It was definitely very low carb, but my verdict is:
Way, way, way too sweet for me in both the crust and the filling. The filling's consistency was more like a weird light cheesecake than a "french silk," but it was OK. It held up well over a week as I ate it one piece at a time (my older brother had the other slice on Turkey day).
I may try it again with an almond flour pastry crust (rather than the weird almond-cookie thing from this recipe). I was hoping the crust would come out like a version of a cheesecake graham cracker crust, but it did not. I'll also never again use erythritol/stevia blend when baking: it is far, far too sweet. I've ordered some straight erythritol, since that might suit my taste buds a bit better