• Make pie crust according to instructions (bake 8-10 minutes). Set aside and let cool.

Filling

• Meanwhile, heat heavy whipping cream and stevia over medium heat until hot but not quite boiling, stirring occasionally.
• In a small bowl, combine monkfruit, almond flour, xanthan gum and salt. Add to heavy whipping cream mixture.
• Stir often as it slightly thickens for about 5 minutes.
• In a small bowl, beat egg yolks. Pour a small amount of hot mixture to egg bowl and stir vigorously to temper eggs. Pour egg mixture back into pot.
• Continuously stir for about 5 minutes. It will begin to thicken.
• Remove from heat and add vanilla and butter, stir to combine. 
• Add to pie crust, cover, and let cool in the fridge for 1 hour.

Topping

• In a small bowl, sift cocoa powder. This is an optional step but will help work out any clumps ahead of time.
• Combine all topping ingredients into sauce pan and combine well.
• Warm everything over medium heat until chocolate is melted, stirring often. Let sit for 5 minutes or so until slightly thicker. 
• Add to pie mixture evenly, using a spatula to make smooth.
• Cover and let sit for at least 4 hours in the fridge to set.