In a mixing bowl, combine almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter until everything is well mixed. Press this mixture into a 9-inch springform pan to form your crust.

Whip half a cup of whipping cream until stiff peaks form. In a separate bowl, beat the cream cheese until creamy, then add in the creamy peanut butter, Swerve sweetener, and vanilla extract. Gently fold in the remaining whipped cream and spread this mixture evenly over the crust. Chill in the fridge.

Heat the heavy cream and almond milk in a saucepan until simmering. In a bowl, whisk the eggs to combine. Carefully temper the hot cream into the eggs, then return the mixture to the heat. Add the cocoa and whisk until thickened. Stir in the glucomannan, butter, and vanilla extract. Allow this mixture to cool before spreading it over the peanut butter layer.

Sprinkle crushed HighKey brownie bites on top of the chocolate pudding layer. Refrigerate the assembled cake for at least 3 hours before serving. Slice and enjoy!