In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.
Mix on medium-high for 5-6 minutes until fluffy.
Then, add one egg and mix it in on low. Add the second egg and do the same.
Add heavy whipping cream and peanut butter, scrape down the sides of the bowl, and mix on low until well combined.
In a small bowl, thoroughly combine the coconut flour, baking soda, and salt. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.
Fold the chocolate chips into the cookie batter.
Lightly spray the bottom of a casserole dish (preferably 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.
Place casserole dish in the oven and bake for 14-20 minutes (highly dependent on your oven), until the edges begin to lightly brown. Do NOT overbake! The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.
Let the casserole cool off. For the best results when cutting the casserole, place it in the fridge for at least 30 minutes to allow it to firm up.
Cut into 10 pieces.
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