Step 1

Preheat the oven to 350F.

Step 2

Line an 8×8 inch baking pan with parchment paper.

Step 3

In a large bowl, whisk together ½ cup of unsalted melted butter, ⅔ cup of monkfruit sweetener, 3 eggs, and ½ a teaspoon of vanilla extract.

Step 4

Add a ½ cup of almond flour, ⅓ cup of cocoa powder,1 tbsp of unflavored gelatin, ½ tsp of baking powder, and ¼ tsp of salt and whisk until well combined. Stir in the ¼ cup of water for a better consistency.

Step 5

Spread the batter in the lined baking pan. Bake for 20 minutes, until the edges are set and the center slightly wet.

Step 6

Let it cool in the pan until completely firm.

Step 7

In a medium saucepan over medium heat, stir and melt together ¾ cups of unsweetened peanut butter and 6 tbsp of unsalted butter. Add in ½ a teaspoon of vanilla extract and ¼ teaspoon of salt.

Step 8

Mix in the ¾ cup of powdered monkfruit sweetener a little at a time. Spread over cooled brownies and refrigerate for 45 minutes, until completely firm.

Step 9

In a medium saucepan over medium heat, combine ¼ cup of butter, 3 tbsp of monkfruit sweetener, and 2 tbsp of NuNaturlas’ Salted Caramel Syrup. Bring to a boil and cook for 3 to 5 minutes until golden brown.

Step 10

Remove from heat and add ¼ a cup of heavy cream. The mixture will bubble a lot.

Step 11

Add ¼ tsp of xanthan gum and whisk fast to combine.

Step 12

Return mixture to heat and boil for 1 more minute. Let cool until spreadable and spread over the peanut butter fudge layer.

Step 13

In a medium microwave-safe bowl, add 8 ounces of chopped Bakers chocolate. Melt in the microwave at 40-second intervals, stirring every 40 seconds until completely melted.

Step 14

Add 1 tsp of coconut oil and ¼ cup of powdered monkfruit. Stir until smooth.

Step 15

Pour over the completely set caramel layer.

Step 16

Wait for it to set and cut into 9 squares.