Line a small baking tray (24 cm x 16 cm) with greaseproof paper, leaving a little overhang on the sides to lift the bars out later.

Make the base: in a mixing bowl combine 1.5 cup / 150 g almond flour and 3 tbsp / 30 g Lakanto Classic. Stir to blend the dry ingredients. Add 5 tbsp / 70 g melted butter and mix until the mixture holds together and is evenly moistened.

Press the base mixture firmly and evenly into the prepared tray using the back of a spoon or your fingers to form a compact layer. Chill in the fridge for 5–10 minutes (or the freezer for 3–5 minutes) to firm slightly before adding the next layer.

Make the peanut butter layer: in a clean bowl combine 3/4 cup / 190 g firm peanut butter, 3 tbsp / 45 g melted butter (or coconut oil), 2 tbsp / 20 g Lakanto Classic powdered, and 1/2 teaspoon salt (or to taste). Whisk until smooth and well combined. If the peanut butter is too stiff, warm it briefly so it mixes easily.

Spread the peanut butter mixture evenly over the chilled base and smooth the top with a spatula. Freeze until set, about 10–15 minutes (or chill in the fridge until firm).

Make the chocolate topping: place 2/3 cup / 125 g sugar-free or dark chocolate (at least 85% cocoa) and 2 tbsp / 28 g coconut oil (or butter) in a heatproof bowl. Melt over a pan of simmering water (bain-marie), stirring until smooth. Remove from heat and let cool for a minute or two until still pourable but not piping hot.

Pour the melted chocolate over the set peanut butter layer and spread evenly with a spatula.

Chill the assembled bars in the fridge for at least 2 hours until fully set (or in the freezer for about 30 minutes).

Remove the bars from the tray using the parchment overhang. Let them sit at room temperature for a few minutes to make cutting easier. Wipe a sharp knife under hot water, dry it, and use it to slice the bars, wiping the knife clean between cuts to prevent the chocolate from cracking.