Ingredients:

FOR THE CRUST:

1 1/2 cups almond flour

3 tbsp. cocoa powder

1 large egg

1/4 cup swerve  OR 10-15 drops liquid stevia

1/2 tsp baking powder

1/4 tsp sea salt

1 tsp vanilla extract

1/4 cup grass-fed butter solid (cold)

FOR THE FILLING:

16 oz. organic cream cheese or dairy free cream cheese at room temperature

4 tbsp. grass-fed sour cream (or dairy-free sour cream)

3/4 cup heavy whipping cream or dairy-free whipping cream

3 oz. lily's dark chocolate

1/2 cup cocoa powder (unsweetened)

1 tsp. vanilla extract

2/3 cup swerve  OR 15–20 drops liquid stevia

1 tsp. vanilla extract for whipped cream 

TOPPING:

3/4 cup heavy whipping cream or dairy-free whipping cream

10–15 drops liquid stevia

1 tsp vanilla extract

Chocolate shavings for garnish

Instructions:

Crust:

Step 1: Preheat oven to 375° F / 190° C and grease 9-inch pie dish with butter.

Step 2: For the crust; add all ingredients into food processor (or you can whisk if you don't have a food processor), except the egg and whisk well to combine, making sure the (cold) butter is well incorporated.

Step 3: Next add in the egg and process or whisk until it looks like crumbles.

Step 4: Use your hands to spread out the dough into pie dish and bake for 10–15 minutes (or until set and golden). Let crust cool down completely.

Chocolate Filling:

Step 1: In large bowl add cream cheese, sour cream, heavy whipping cream, melted chocolate, cocoa powder, sweetener and vanilla extract. Mix with hand whisker for 3–4 minutes until chocolate filling looks fluffy.

Step 2: Pour filling into pie crust and refrigerate for 6 hours.

Whipped Cream:

Step 1: Mix using electric mixer all ingredients together until light and fluffy. 

Step 2: Top each pie slice with whipped cream and chocolate shavings.

Step 3: Enjoy!