Preheat oven to 350 degrees. Grease a 9-inch pie plate and set aside.
Add almond flour, arrowroot powder, salt, and 1/3 cup Swerve to a food processor and pulse a few times to blend. Add eggs, 1 teaspoon vanilla extract, and 3 tablespoons melted butter and process until well combined. If dough is too dry, add a little more melted butter.
Spread dough evenly into a prepared 9-inch pie plate. Poke bottom of pie shell with a fork to prevent puffing during the baking process. Bake for 15 to 20 minutes. You may need to cover your pie edges with aluminum foil to prevent over-cooking. Remove pie crust from the oven. You may notice that it seems “wet” on the bottom. As the shell cools, the moisture will seep into the crust. Let crust cool completely.
Filling
Add cream cheese, sour cream, 4 tablespoons softened butter, 1 tablespoon vanilla extract, cocoa powder, and 3/4 cup Swerve to a large bowl. Beat on medium speed with a hand held mixer until smooth and fluffy. Set aside.
Whipped Cream
In a separate bowl, whip the heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons Swerve on medium-high speed until stiff peeks form (about 4 minutes.)
Slowly fold whipped cream into the chocolate filling until completely blended and smooth. Spoon filling into cooled prepared pie crust and refrigerate for at least 3 hours prior to serving.
For garnish, make another batch of the whipped cream and spread the topping over the pie. If you want a more delicate decorative garnish, you can make a firm whipped cream that can be piped into place.
Notes
Make Ahead Option: This pie can be made up to 2 days ahead without top layer of whipped cream. Must be refrigerated at all times.Storage: To store pie with a mound of whipped cream simply add toothpicks to the pie and place a sheet of plastic wrap over the top. Remember to remove toothpicks prior to serving.