Mix together the peanut butter, vanilla, and sweetener. Beat in the eggs one at a time to combine.
Add in the melted butter then the gelatin, continuously mixing with a stand or hand-held mixer.
Put in the peanut butter powder and baking powder and mix together until a dough forms and no lumps remain.
Form the dough into tablespoon-sized balls and roll in granulated sweetener.
Place on the baking pan 2 inches apart and press down the center of each cookie with your thumb to make a well for the filling.
Bake at 325 degrees Fahrenheit for 12-14 minutes or until the edges start to brown. Let cool.
Meanwhile, warm the heavy cream on the stove until it's almost simmering.
Pour the cream mixture over the sugar-free chocolate chips in a heat-proof bowl and leave for 5 five minutes. Stir together to make the ganache.
Put about a teaspoon of chocolate ganache in the thumbprint of each peanut butter cookie and let cool to set.