Preheat oven to 350F. Combine the almond flour, butter, granulated sweetener, liquid stevia, and xanthan gum in a food processor. Pulse until fine and crumbly.

Press the mixture evenly into a non-stick baking pan and bake for 15 minutes or until golden. Once done, remove from the oven and let cool.

Meanwhile, make the peanut butter caramel filling. Combine the sweetener with water in a small saucepan over medium-high heat, stirring frequently until the sweetener is dissolved and the mixture is bubbling (about 5 minutes). Remove from heat and stir in the heavy cream; the mixture should be bubbling. Return to the heat and let boil for 1 minute. Add the peanut butter and vanilla extract and stir until smooth.

Pour the filling over the cooled shortbread crust and spread it out evenly. Let cool completely.

To create the chocolate topping, melt the butter, chocolate, and sweetener in a small saucepan over low heat, stirring occasionally until the mixture is smooth and glossy. Add the cocoa powder and whisk until smooth. Next, add the liquid stevia and vanilla extract and whisk again.

Pour the chocolate topping over the cooled peanut butter filling.

Let sit at room temperature for at least 1 hour before cutting. Enjoy!