• CRUST:
• 1 1/3 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 1/3 cup  Swerve Confectioner Sweetener
• 1/4 cup cocoa powder (Droste brand for rich color)
• 1/4 teaspoon salt
• 1/4 cup butter, chilled + cubed (Earth Balance for dairy-free)
• 3.5 tbsp milk (heavy cream or coconut milk for keto + dairy-free)
• 1/2 tablespoon vanilla extract
• FILLING:
• 1/2 cup + 2 tbsp Swerve Confectioner Sweetener
• 2.5 teaspoons gelatin (we use Knox or Now Foods brands)
• 1/4 teaspoon salt
• 1.5 cups + 1 tbsp half + half or heavy cream (coconut milk for dairy-free)
• 4 egg yolks (yolks only)
• 1 tablespoon vanilla extract
• 1 cup unsweetened peanut butter (smooth)
• 1 tablespoon butter (or Earth Balance for dairy-free)

Chocolate Topping

• 4 Ounces Baker’s Chocolate, Unsweetened. (or unsweetened Ghiradelli )
• 2 tablespoons coconut oil
• 1/3 cup Swerve Confectioners Sugar Replacement

Whipped Topping (see below for dairy-free option):

• 1 pint heavy whipping cream
• 2 tablespoons Swerve Confectioner Sweetener
• 1/2 teaspoon vanilla extract

Coconut Whipped Topping Option (A dollop on each slice)

• The solid cream from two cans of chilled coconut milk (view instructions for details)
• 1/4 teaspoon gelatin
• 1/8 teaspoon vanilla extract
• tiny pinch of Stevia or Swerve