For the Pie Crust:

Turn the oven to 350°.

Combine the almond flour, ground walnuts or pecans, sweetener, cocoa, and melted butter in a medium sized bowl. Mix until the ingredients are well coated with butter, then transfer to a 9” pie plate.

Spread the mixture around in the plate evenly and lightly pat down. Place in the oven and bake for 12-14 minutes. Remove from the oven and allow to cool.

For the Filling:

Measure or weigh all of the ingredients out for the pie filling, then combine them all in a large saucepan.

Cook the ingredients over medium heat for about ten minutes, stirring constantly. Turn off the heat and remove the pan from the burner, continue to stir occasionally while the filling cools.

For the Egg Whites:

Beat the egg whites until medium peaks form. Add the vanilla and sweetener, then continue beating until the eggs come to a stiff peak.

All Together:

Fold about one-fourth of the pie filling into the egg whites, then fold in the remaining pie filling.

Transfer the filling to the cooled chocolate pie shell. Place in the refrigerator for at least three hours before serving.