Crust
2 cup almond flour
½ tsp. baking powder
1/8 tsp. salt
1/3 cup granulated stevia/erythritol blend
4 Tbsp. butter, melted
1 medium egg
1 ½ tsp. vanilla extract
Filling
16 oz. cream cheese, room temperature
4 Tbsp. sour cream
4 Tbsp. butter, melted
1 Tbsp. vanilla extract
½ cup plus 2tsp granulated stevia/erythritol blend, divided
½ cup cocoa powder
1 cup whipping cream
1 tsp. vanilla extract
Preheat oven to 375 degrees Fahrenheit. Grease a 9” pie pan with 1 tsp. butter.
In a medium mixing bowl, combine all of the crust ingredients with a fork until the dough forms into a ball.
Spread out the dough in the pie pan using your fingers until it evenly covers the bottom and sides of the pan. (Wetting your hands with cold water can help prevent the dough from sticking to your fingers.) Using a fork, poke holes in the bottom and sides of crust to prevent bubbles from forming as it bakes.
Place crust in the oven and bake for 11 minutes. Remove crust from the oven and loosely cover edges with foil. Return it to oven for 5 to 8 more minutes or until the bottom of the crust is golden brown. Allow the crust to cool completely before filling.
To prepare the filling, place cream cheese, sour cream, butter, vanilla extract, ½ cup stevia/erythritol blend and cocoa powder in a medium bowl.
Using a mixer on low speed, blend ingredients to combine, then increase to high speed and beat until fluffy.
Place the whipping cream in a separate small bowl. Using clean mixer beaters, whip the cream on high speed until soft peaks form. Add the 2 tsp. sweetener and 1 tsp. vanilla extract and beat until stiff peaks form.
Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten. Add remaining whipped cream mixture and fold it in gently. Do not overmix. Fold just until mixture is reasonably uniform.
Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate for 3 hours or overnight. Serve with low carb heavy whipped cream (store bought is fine).
