In a bowl, mix together the almond flour, cocoa powder, Swerve Confectioners, and salt. Stir in the melted butter until just combined. Press this mixture into a 9-inch springform pan evenly.

Whip half of the heavy whipping cream until stiff peaks form. In another bowl, beat the cream cheese until creamy and smooth, then mix in the peanut butter, sweetener, and alcohol-free vanilla extract. Carefully fold in the remaining whipped cream, then spread this mixture over the prepared crust. Chill in the refrigerator for at least 30 minutes.

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

In a separate bowl, whisk the eggs. Gradually temper the eggs by adding a small amount of the hot cream mixture into the eggs, whisking continuously. Pour this egg mixture back into the saucepan, returning it to low heat.

Add cocoa powder and whisk until thickened. Remove from heat and stir in glucomannan, butter, and vanilla. Allow to cool for a few minutes before spreading it over the chilled peanut butter layer.

Top with crushed brownie bites for that extra touch. Cover, then refrigerate for a minimum of 3 hours before slicing and serving.