Beat together the cream cheese, peanut butter, one-half cup Swerve, vanilla extract, and one-half cup whipping cream in a large mixing bowl until thoroughly combined and smooth.

Divide the whipped peanut butter mixture between 6 small dessert dishes and place in the refrigerator for at least 30 minutes to overnight to firm up.

Place a skillet over medium heat. Add the peanuts and toast, stirring continually, until nicely browned, approximately 2-3 minutes. Remove from heat and set aside.

Right before serving, prepare the whipped cream by beating the remaining Swerve and whipping cream together in a large mixing bowl until light and fluffy.

Remove the whipped peanut butter cups from the refrigerator and top each with a spoonful of whipped cream. Top with the toasted peanuts and serve immediately. Enjoy!