Please review the post and step-by-step photos above.

• Preheat the oven to 350 degrees F. Line an 8x8 baking dish with foil or parchment paper.
• To make the crust combine the almond flour, sweetener, vanilla, and a pinch of salt. Stir in the melted butter until a thick dough forms. Press the dough into the prepared greased baking dish. Bake the crust 20 minutes until lightly brown and set in the center. Allow the crust to cool.
• Add the egg yolks to a medium size mixing bowl and beat with an electric mixer on medium-high speed for 1 full minute.
• Reduce the speed of the mixer to low and slowly pour in the granular sweetener as you continue to beat the yolks. Stop the mixer and scrape down the edges, mix again on medium-high for 2 minutes. Set the bowl aside.
• Pour 3/4 cup of the heavy cream into a small saucepan. Heat the cream over medium-low heat, occasionally stirring until it reaches 170 degrees F. This is important, by bringing the heavy cream to a temperature above 160 degrees F will destroy any bacteria in the egg yolk allowing it to be safe to consume without cooking.
• Remove the saucepan from heat and slowly pour it into the yolk mixture while running the electric mixer on low.
• Using an electric mixer and beat the 1 1/4 cup remaining heavy cream until stiff peaks form. Your heavy cream will have tripled in volume.
• Using a large sharp knife chop the chocolate bar well. Add the chopped chocolate to a microwavable safe mixing bowl and melt the chocolate in 30-second increments, stirring in between, until it is smooth.
• Add the melted chocolate, cocoa powder, vanilla, and sea salt to the egg mixture. Beat with an electric mixer until completely smooth.
• Fold in the chocolate egg mixture with the whipped cream until thoroughly combined.
• Add the chocolate pie filling to the cooked, cooled crust and chill for at least 4 hours before serving.