To make the crust, combine almond flour, unsweetened cocoa powder and melted butter together in a bowl.

Press it into a 9" non-stick pie pan and place in the fridge until required.

To make the cheesecake filling, melt the low carb chocolate in a bowl in the microwave. I recommend cooking it in three to four 30 second bursts, stirring between each burst.

Next, mix some cream cheese and powdered sweetener together in a stand mixer. When the mixture is fluffy, add the melted chocolate.

Beat in the stand mixer until fully combined, then spoon it into the cheesecake base. Smooth it over with a palette knife or spatula.

To finish the cheesecake, sprinkle the top with low carb chocolate chips.

Place in the fridge for at least 2 hours or overnight.