Preheat your oven to 325°F (160°C). In a medium bowl, combine almond flour, cocoa powder, Swerve Confectioners, and salt. Pour in the melted butter and stir until it resembles coarse crumbs. Press into the bottom of a springform pan and chill for 20 minutes.

Whip 1/2 cup of cream until stiff peaks form. Blend cream cheese, peanut butter, remaining Swerve, and vanilla extract until smooth. Fold the whipped cream into the peanut butter mixture and spread over the chilled crust.

In a saucepan, heat 1 1/4 cups heavy cream and almond milk until simmering. Whisk together Swerve, whole egg, and two yolks; temper with hot cream. Cook until pudding thickens, about 3-5 minutes.

Remove the pudding from the heat and stir in cocoa powder, glucomannan, butter, and vanilla until combined. Let cool for 10 minutes, then pour over the peanut butter layer.

Sprinkle crushed brownie bites over the pudding layer. Cover and chill for at least 3 hours to set.

Run a knife along the edges to loosen the cake. Use a warm knife to slice and serve chilled.