In a medium bowl, whisk together almond flour, cocoa powder, and sweetener. Add melted butter and stir until well combined.
Remove about 1/4 cup of crust mixture and set aside.
Press remaining crust firmly and evenly into the bottom of a 9 inch springform pan.
In a large bowl, whip 1/2 cup of the whipping cream with the stevia extract until it holds stiff peaks.
In another large bowl, beat cream cheese with powdered sweetener until smooth. Beat in peanut butter and remaining whipping cream until well combined.
Gently fold in whipped cream until combined.
Spread peanut butter mixture carefully over crust. Refrigerate while preparing pudding layer.
In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
In a bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks. Then slowly whisk yolks back into saucepan.
Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
Remove from heat and stir in chopped chocolate and butter until smooth. Stir in vanilla extract.
Let cool about 15 minutes and then spread evenly over peanut butter layer. Sprinkle with reserved crust ingredients.
Refrigerate until set, at least 3 hours. To serve, run a sharp knife around the inside of the pan and remove sides. Run the knife under hot water to cut nice even slices.
Servings 16