Step 1

Preheat the oven to 325F and grease a 9x9 inch baking pan.

Step 2

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.

Step 3

Press the mixture firmly and evenly into the bottom of the pan and bake about 15 minutes, or until just firm to the touch. Remove and let cool.

Step 4

In a large bowl, beat the cream cheese and sweetener together until smooth. Beat in the vanilla..

Step 5

Add the cream and beat until smooth, then spread over the cooled crust and refrigerate while preparing the chocolate layer.

Step 6

In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve the sweetener.

Step 7

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. Then slowly whisk tempered yolks back into saucepan.

Step 8

Reduce heat to medium low and sprinkle surface with the xanthan gum, whisking vigorously to combine. Whisk in the cocoa powder and cook until thickened, about 3 or 4 minutes. Remove from heat and add the butter pieces and vanilla. Whisk until smooth.

Step 9

Let cool 15 minutes and then spread over cheesecake layer. Refrigerate at least 2 hours.

Step 10

Beat the cream with sweetener and vanilla extract until stiff peaks form. Spread over the chocolate pudding layer. Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.

Step 11

Chill another hour to help set completely.