Servings: 8

Crust: subheading: Crust:
20 grams almond flour 20 grams almond flour
20 grams coconut flour 20 grams coconut flour
50 grams finely chopped pecans 50 grams finely chopped pecans
40 grams butter, melted 40 grams butter, melted
Chocolate layer: subheading: Chocolate layer:
8 oz cream cheese, room temp 8 oz cream cheese, room temp
1/2 cup heavy whipping cream ½ cup heavy whipping cream
27g unsweetened bakers Chocolate 27g unsweetened bakers Chocolate
25g butter 25g butter
1 tsp pure vanilla extract 1 tsp pure vanilla extract
1 TBSP confectioners Swerve 1 TBSP confectioners Swerve
Whipped Cream layer: subheading: Whipped Cream layer:
1/2 cup heavy whipping cream ½ cup heavy whipping cream
1 tsp pure vanilla extract 1 tsp pure vanilla extract
1 tsp confectioners Swerve 1 tsp confectioners Swerve

Crust: subheading: Crust:
Thoroughly mix together all ingredients and press dough into bottom of a springform pan (I don't have one so I used a foil-lined round cake pan)
Bake at 375 degrees for 8 to 10 minutes until golden brown.
Place in freezer to cool
Chocolate Layer: subheading: Chocolate Layer:
Melt butter and chocolate in microwave, stirring frequently.
Place cream cheese, vanilla and chocolate mixture in medium bowl, beat on medium speed with electric mixer until fluffy and smooth.
Add desired sweetener to taste.
Add in heavy cream and beat until fluffy.
Pour over crust and spread evenly.
Whipped Cream Layer: subheading: Whipped Cream Layer:
Beat ingredients together with electric mixer until soft peaks form. Spread evenly over chocolate layer.
Dust with unsweetened chocolate powder and chill for 4 hours. Heat knife under running hot water and clean between cuts for pretty edges and serve.