1. Line a baking dish with baking paper.
2. Bottom layer: Soften the butter slightly in the microwave. Let it cool slightly.
3. Mix the erythritol, almond flour, and peanut butter. To avoid lumps, it's best to use a hand mixer.
4. Spread the mixture in the baking dish and flatten it well with a spatula. Freeze for 15 minutes. Top layer: Place the keto chocolate chunks and the tablespoon of butter in a microwave-safe container. Microwave for 30 seconds at a time, stirring after each layer.
5. Once you have the chocolate and butter melted evenly, pour the mixture onto the baking tray, over the previous mixture, which should be firm.
6. Try to spread it gently with the spatula, so that the 2 layers remain without mixing.
7. Finally, cover the dish with plastic wrap and refrigerate for 3 hours.
8. Then unmold and cut into squares, to your liking.
9. Store them in the refrigerator in an airtight container. They last up to 15 days.
10. Take them out 5 minutes before eating, they are delicious

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