Mix almond flour, coconut flour, salt, sweetener and baking powder together.
Add butter, vanilla and beaten egg.
Mix until combined.
Roll out between two pieces of plastic wrap.
In a grease pie pan, place your pie crust, carefully. Trim the edges to fit and fix any tears. Poke holes in the bottom and sides. Bake in a 350 degree preheated oven for 15 minutes, or until done. If edges get too brown, cover with the edges with foil.
When cooked, remove from oven and let cool.
In a mixer beat your heavy cream until it starts to thicken. Add 1 teaspoon of xanthan gum, 2 teaspoons of vanilla, and 3/4 cup of powdered sweetener.
When thick, like whipped cream, remove to a small to medium bowl.
Add cream cheese, cocoa powder, and butter to the bowl. And beat until combined and no lumps remain.
Add the cream mixture back to the mixing bowl. Mix until combined. Taste and add more sweetener if desired.
Carefully into your baked and cooled pie shell. Smooth the top.
In a clean mixing bowl add the 3/4 cup of heavy cream and beat until thickened. Add xanthan gum, vanilla, and sweetener. Beat until thickened and pipeable. Top with shredded chocolate.
You can eat this right away. Store in the fridge.