Preheat your oven to 325°F (160°C). In a mixing bowl, combine almond flour, cocoa powder, Swerve, and salt, blending well. Drizzle in the melted butter and mix until crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the fridge for 20 minutes, allowing it to set before adding the next layers.

While the crust chills, whip the cream in a mixing bowl until stiff peaks form, which will give your filling a light texture. In another bowl, blend the room-temperature cream cheese, peanut butter, Swerve, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the peanut butter mixture, incorporating it without deflating. Once combined, spread this delightful layer evenly over the chilled crust.

In a saucepan over medium heat, warm the cream and almond milk until just simmering—this will create a rich base for the pudding. In a separate bowl, whisk the eggs, Swerve, and yolks together, then temper the mixture by gradually adding the hot cream mix. Continue to cook gently, stirring constantly, until thickened. Stir in cocoa powder, glucomannan, butter, and vanilla, then remove from heat and let cool slightly.

Carefully pour the cooled pudding over the peanut butter layer, smoothing the surface for an even look. To finish, sprinkle the crushed HighKey brownie bites generously on top, adding texture and a touch of sweetness to your Keto Dirt Cake. Chill the complete dessert in the refrigerator for at least 3 hours, allowing it to set properly for the perfect slice.

Once set, it's time to serve your Keto Dirt Cake! Use a warm knife to slice through the layers, ensuring clean edges for a beautiful presentation. Place each slice on a plate, and relish in the flavors and textures of this delightful no-bake treat, perfect for satisfying your sweet cravings without the guilt.