Preheat oven to 375F. Generously butter a pie pan.

In a medium mixing bowl, combine the almond flour, baking powder, salt, and stevia/erythritol blend. Whisk the dry ingredients together.

Add the butter to the dry ingredients. Using a pastry blender, whisk, or fork, cut the butter into the dry ingredients until the mixture forms into coarse crumbs.

Add the egg and vanilla extract and stir until the dough forms into a ball.

Transfer the dough to the prepared pan and spread so that it evenly covers the bottom and sides of the pan. Wet hands with cold water to make the dough easier to work with. Flute the edges if desired. Using a fork, poke holes in the the bottom and sides of crust to prevent bubbles from forming as it bakes.

Place the crust in the oven and bake for 11 minutes. Remove from the oven and loosely cover the edges with foil or use a pie crust shield. Return to the oven for 5–8 more minutes or until the bottom of the crust is golden brown. Allow crust to cool completely before filling.

To prepare the filling, place the cream cheese, sour cream, butter, vanilla extract, stevia/erythritol blend, and cocoa powder in a medium bowl.

Using a mixer on low speed, blend the ingredients to combine. Increase the speed to high and beat until fluffy.

Place the heavy cream in a separate small bowl. Using clean mixer beaters, whip the cream on high speed until soft peaks form. Add the remaining sweetener and vanilla extract and beat until stiff peaks form.

Gently fold one-third of the whipped cream mixture into the cream cheese mixture to lighten it. Add the remaining whipped cream mixture and gently fold it in — the idea is to blend the two mixtures together without breaking the bubbles in the cream.

Scoop the filling into the crust and smooth the top with a spoon. Cover and refrigerate for at least 3 hours prior to slicing and serving.