Step 1

Whisk the baking mix and sweetener together, then add the melted butter and mix with a fork or hand mixer to form crumbs. Press into a greased 8” x 8” glass baking dish (a fork works great for this – don’t pack it super hard) and bake at 350* F for 6 minutes. Remove from the oven, let cool completely, then cover with a lid until you’re ready to assemble the dessert so it doesn’t dry out.

Step 2

Bloom the gelatin in the cool water and set aside. (Just whisk the gelatin and water together in a small dish and let it sit for a few minutes.)

Step 3

Whisk the almond milk, cream, egg yolks, oat fiber, and salt together in a saucepan on the stovetop. Add the glucomannan last, a little at a time while whisking so it doesn’t clump.

Step 4

Cook the custard mixture over medium heat (try medium low if using a gas stove), whisking often, until the custard registers 160*F on a digital instant read thermometer. Whisk constantly as the custard nears the desired temperature.

Step 5

Once the custard reaches 160*, pull it off the burner and immediately whisk in the bloomed gelatin and the butter to keep the temperature from rising further. Add the vanilla and sweetener and whisk until the gelatin is completely dissolved.

Step 6

Pour the custard into a heatproof bowl and then cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming. Let the custard cool on the counter, then chill in the fridge for 4 hours or until set. (Tip: chill the custard in a bowl that is near the same diameter as your intended dessert pan so you won’t have to disturb it much when spreading it later.)

Step 7

Measure the xylitol, then powder it in a coffee grinder very well. (Any remaining granules will be crunchy and will not dissolve.) Mix the crumb ingredients together with a hand mixer until they form, well, crumbs. Taste and add more powdered sweetener if desired. Set the crumbs aside in an airtight container at room temperature until ready to assemble the dessert.

Step 8

Right before assembly, add the stevia and vanilla to the heavy cream in a bowl and beat with a hand mixer to thicken a bit. Add the xanthan gum while beating, then continue to beat until the cream is stiff (but not butter!).

Step 9

Set ¼ cup of the crumbs aside for topping the dessert. Spread the remaining crumbs evenly over the crust. Unmold the set custard pudding onto the crumbs and gently spread out with an offset spatula, disturbing as little as possible to maintain a smooth consistency. Spread the whipped cream on top of the pudding, then garnish with the reserved peanut butter crumbs.

Step 10

You can serve the dessert right away, but I actually prefer it after overnight refrigeration. This gives the crumbs and crust a chance to soften up a bit and the sweetness levels out. (Store this dessert in the refrigerator – covered – of course. It’s best within a few days of assembly.)