In a bowl, mix together the almond flour, pecans and butter until well combined.
Press the mixture into the bottom of a well greased 9x9 baking dish, and bake for 20 minutes.
Let the crust cool completely.
Beat together the heavy whipping cream and ΒΌ cup of the sugar substitute until soft peaks have formed.
Add the cream cheese to a mixing bowl with a ΒΌ cup of the sugar substitute, and blend until smooth.
Place half of the whipped cream mixture into the bowl with the cream cheese, and blend until smooth and fluffy.
Whisk together the pudding mix and almond milk in a bowl until smooth and thickened.
Spread the cream cheese mixture over the cooled crust.
Top the cream cheese layer with the chocolate pudding.
Spread the remaining whipped cream on top of the chocolate pudding layer.
Garnish with additional chopped pecans if desired.
Chill for 4 plus hours before serving.
Net Carbs: 5
Keyword keto desserts
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