In a bowl, combine almond flour, cocoa powder, powdered sweetener, and salt.

Stir in melted butter until the mixture holds together.

Press this mixture firmly into the bottom of your springform pan to form an even crust base.

Place it in the fridge to set while you prepare the next layers.

In a cold bowl, whip the heavy cream until it forms stiff peaks.

In another bowl, beat the softened cream cheese until smooth.

Add the peanut butter, powdered sweetener, and vanilla extract, then mix until combined.

Gently fold the whipped cream into the peanut butter mixture until light and even.

Spread this layer evenly over the chilled crust and return it to the refrigerator.

Heat the heavy whipping cream and almond milk in a saucepan until just simmering.

In a separate bowl, whisk the egg and egg yolks.

Slowly pour a small amount of the hot cream into the eggs while whisking constantly to temper them.

Return everything to the pan over low heat and whisk in cocoa powder until it begins to thicken.

Stir in the thickening agent, butter, and vanilla extract, continuing to cook until fully thickened to a pudding-like texture.

Allow it to cool slightly before layering over the peanut butter layer.

Spread the cooled chocolate pudding layer evenly over the peanut butter layer.

Sprinkle the crushed low-carb brownies or cookies on top for texture.

Cover and refrigerate for at least 3 hours to fully set.

Once chilled through, slice into wedges and enjoy this rich, creamy dessert.