Preheat your oven to 350°F (175°C).

In a bowl, mix the almond flour, melted coconut oil (or butter), erythritol, and beaten egg until combined.

Press the mixture into the bottom and sides of a 9-inch pie pan.

Bake for about 10-12 minutes or until lightly golden. Set aside to cool.

In a microwave-safe bowl, melt the unsweetened chocolate until smooth. Let it cool slightly.

In another bowl, whip the cream using an electric mixer, beating ¾ cup of the heavy whipping cream until it forms soft peaks. Set it aside.

In a mixing bowl, blend the melted chocolate with the powdered erythritol and a pinch of salt. Stir until smooth and well combined.

Fold in half of the whipped cream to the chocolate mixture, combining gently until no streaks remain.

Then fold in the remaining whipped cream and vanilla extract until the mixture is silky and smooth.

Scoop the filling into the cooled crust and spread evenly.

Cover the pie with plastic wrap and refrigerate for at least 2 hours before serving to allow it to set.

Garnish with any remaining whipped cream or chocolate shavings if desired before serving.