For the crust:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan or tart pan.

2. In a medium mixing bowl, combine the almond flour, cocoa powder, Swerve Confectioners, melted butter, and salt. Stir until a crumbly dough forms.

3. Press the dough evenly into the bottom of the prepared pan.

4. Bake for 10-12 minutes, or until the crust is set and slightly golden. Let it cool completely.

For the peanut butter layer:

1. In a medium mixing bowl, beat together 1/2 cup whipping cream, cream cheese, peanut butter, Swerve Confectioners, and vanilla extract until smooth and creamy.

2. Add the remaining 2 tablespoons of whipping cream and mix until fully combined.

3. Spread the peanut butter mixture evenly over the cooled crust and set aside.

For the chocolate pudding layer:

1. In a saucepan, combine the heavy whipping cream, almond milk, Swerve Confectioners, and allulose over medium heat. Stir frequently until the sweeteners dissolve.

2. In a separate bowl, whisk the egg, egg yolks, and cocoa powder until smooth.

3. Gradually add a bit of the warm cream mixture into the egg mixture to temper the eggs. Then whisk the egg mixture back into the saucepan with the remaining cream mixture.

4. Continue cooking over medium heat, stirring constantly, until the mixture thickens (about 5-8 minutes). Add glucomannan and stir until thickened.

5. Remove from heat and stir in the butter and vanilla extract until smooth.

6. Let the chocolate pudding cool for a few minutes before pouring it over the peanut butter layer. Smooth it out with a spatula.

To assemble:

1. Once the pudding layer is added, refrigerate the cake for at least 2 hours to allow the layers to set.

2. Dust the top with powdered Swerve for garnish before serving.

3. Slice and serve chilled!