Crust

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9x9 inch or 10.5x7.5 inch baking dish by lining it with parchment paper.

2. In a large mixing bowl, combine almond flour, pecan meal, and Besti powdered sweetener. Add in the melted butter and stir until the mixture forms a crumbly dough.

3. Press the dough evenly into the prepared baking dish.

4. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and firm. Allow the crust to cool.

Cream Cheese Layer

1. As the crust bakes, prepare the cream cheese layer. Using a hand mixer, beat together the cream, vanilla extract, and Besti powdered sweetener until the mixture forms stiff peaks.

2. Gradually add in the softened cream cheese, beating well after each addition.

3. Once the crust has cooled, spread the cream cheese mixture evenly over the crust using a silicone spatula.

Chocolate Layer - Option 1 (Old Version, Like Pudding)

1. While the crust cools, prepare the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and Besti powdered sweetener.

2. Cook the mixture over medium-low to low heat, stirring frequently, until the chocolate has melted and the sweetener has dissolved. This should take about 5-10 minutes. Be careful not to let the heat get too high, as this can burn the chocolate.

3. Gradually whisk in the xanthan gum, adding a little at a time to prevent clumping. Continue to heat the mixture for about 5 minutes, whisking constantly.

4. Remove the saucepan from the heat and whisk in the vanilla extract.

5. Allow the chocolate pudding to cool for 15 minutes. It will thicken but should still be liquid. If needed, you can add more xanthan gum, but be careful not to add too much or the pudding will become slimy.

6. Stir or whisk the pudding again after it has cooled, then pour it over the cream cheese layer.

7. Cover the dish with plastic wrap, ensuring the wrap is in direct contact with the pudding to prevent a film from forming. Refrigerate for at least 2 hours.

Chocolate Layer - Option 2 (New Version, Faster)

1. While the crust cools, prepare the chocolate layer. Beat the heavy cream, Besti powdered sweetener, and vanilla until stiff peaks form.

2. Gradually beat in the cocoa powder.

3. Spread the chocolate whipped cream over the cream cheese layer.

Whipped Cream Layer

1. Using a hand mixer, beat together the cream, vanilla extract, and Besti powdered sweetener until stiff peaks form.

2. Spread the whipped cream over the chocolate layer and sprinkle with chocolate shavings.

3. Refrigerate the dessert for an additional 1-2 hours, or until it’s time to serve, to allow it to fully set. Enjoy!

Serving size: 1 slice, or 1/16 of entire recipe