Make the Crust: In a bowl, mix together almond flour, cocoa powder, erythritol and melted butter. Stir together until crumbly, and then press into a greased 9-inch pie pan. Bake at 350°F (175°C) for 10 minutes. Allow it to cool completely before adding the filling.
Make the Chocolate Filling: In a small saucepan over low heat, melt the sugar-free chocolate chips with the heavy cream. Stir constantly until smooth. Take off of heat and stir in eggs, vanilla and pinch of salt until fully combined.
Assemble and Bake: Pour chocolate filling over cooled crust. Bake 15 minutes, or until the center barely jiggles. Let it cool slightly.
Add the toppings: Evenly top pie with whipped cream. Top with chopped pecans or sugarfree chocolate curls if you’d like.
Chill and Service:Let refrigerate for at least 2 hours. Slice and serve chilled.
