Makes 16 servings
Serving is 1
Calories 303
Carbs 6.3g
Fiber 2.6g
Net carbs 3.7g

Chocolate Crust:

1 & 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup powdered swerve
1/4 teaspoon salt
1/4 butter, melted
1 tablespoon water

Cheesecake Layer

8oz cream cheese, softened
1/3 cup powdered swerve
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, room temperature

Chocolate Pudding Layer

1 cup heavy whipping cream
1 cup unsweetened almond milk
1/2 cup powdered swerve
4 large egg yolks
1/2 teaspoon Xanthan gum
1/3 cup cocoa powder
3 tablespoons butter, cut into 3 pieces
1/2 teaspoon vanilla extract

Whip Cream Topping

1 cup heavy whipping cream
3 tablespoons powdered swerve
1 tablespoon cocoa powder
1/2 ounce sugar free dark chocolate
1/2 teaspoon vanilla extract

Preheat oven to 325 and grease a 9 X 9 baking pan.
In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
Add the melted butter and water and stir until the mixture begins to clump together.
Press the mixture firmly and evenly into the bottom of the pan and bake about 15 minutes or just until firm to touch. Remove and let cool.

Cream Cheese Layer:

In a large bowl, beat the cream cheese and sweetener until smooth. Beat in vanilla extract. Add the heavy cream and beat until smooth , then spread over cooled crust and refrigerate while making the chocolate layer.

Chocolate Pudding Layer:
In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.
In a medium bowl, whisk the egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. ( as you pour the hot cream into the egg yolks, pour in slowly while whisking so the eggs don’t cook)
Then slowly whisk tempered yolks back into the saucepan.
Reduce heat to medium low and sprinkle surface with Xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened about 3-4 minutes. Remove from heat add the butter pieces and vanilla. Whisk until smooth.Let cool for 15 minutes and then spread over cheesecake layer and refrigerate for 2 hours.

Whipped Cream Topping:
Beat the heavy whipping cream with the sweetener and vanilla until stiff peaks form. Spread over chocolate pudding layer. Dust with cocoa powder and sprinkle sugar free shaved chocolate on top. Chill another hour to set.