• CRUST:
• 1 1/3 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 1/3 cup  Swerve Confectioner Sweetener
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 cup butter, chilled + cubed (Earth Balance for dairy-free)
• 3.5 tbsp milk (heavy cream or coconut milk for keto + dairy-free)
• 1/2 tablespoon vanilla extract
• FILLING:
• 2/3 cup Swerve Confectioner Sweetener
• 1 tablespoon gelatin (powdered- we use Knox or Now Foods brands)
• 1/8 tsp salt
• 2 3/4 cups whole milk  (heavy cream or coconut milk for keto + dairy-free)
• 4 egg yolks (yolks only)
• 2 teaspoons vanilla extract
• 4.5 ounces unsweetened baking chocolate, chopped (4 oz is fine if you don’t have extra)
• 1 tablespoon butter (or Earth Balance)
• Whipped Topping (see below for dairy-free option):
• 1 pint heavy whipping cream
• 2 tablespoons Swerve Confectioner Sweetener
• 1/2 teaspoon vanilla extract

Coconut Whipped Topping Option (A dollop on each slice)

• The solid cream from two cans of chilled coconut milk (view instructions for details)
• 1/4 teaspoon gelatin
• 1/8 teaspoon vanilla extract
• tiny pinch of Stevia or Swerve