Step 1

In a medium bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Add the melted butter and stir until well combined.

Step 2

Press the mixture firmly and evenly into the bottom of a 9 inch springform pan.

Step 3

In a large bowl, whip half a cup of the whipping cream until it holds stiff peaks.

Step 4

In another large bowl, beat the cream cheese for a minute or two, until extra creamy. Add the peanut butter, sweetener, and vanilla extract and beat until well combined. Add the remaining two tablespoons of heavy cream and beat in to lighten.

Step 5

Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Spread carefully over crust. Refrigerate while preparing pudding layer.

Step 6

In a medium saucepan over medium heat, combine the heavy cream and hemp milk. Bring to a simmer, stirring occasionally. Remove from heat and whisk in the sweetener.

Step 7

In a medium bowl, whisk the egg and egg yolks together until smooth. Slowly add half a cup of the hot cream mixture into the eggs, whisking continuously. Slowly whisk the tempered eggs back into the saucepan of hot cream mixture.

Step 8

Stir in the cocoa powder and return the mixture to medium low heat. Continue to whisk continuously until the mixture is smooth and begins to thicken, 3 to 5 minutes. Then sprinkle the surface with glucomannan and whisk vigorously to combine.

Step 9

Remove from heat and add the butter and vanilla extract, whisking until smooth. Let cool about 15 minutes and then spread evenly over peanut butter layer.

Step 10

Sprinkle the top of the cake with crushed brownie bites. Refrigerate until completely set, at least 3 hours.

Step 11

To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.