Preheat oven to 350°Grease a 9-inch pie dish.

Add almond flour, arrowroot powder, and salt to a food processor and pulse a few times to mix. Add eggs, vanilla extract, and butter and process until well combined.

Spread the dough into evenly in the pie dish evenly.

Bake for 12 minutes, then remove and allow to cool while you make the filling.

To make the filling: mix the cream cheese, sour cream, butter, vanilla extract, cocoa powder and Swerve with an electric mixer until light and fluffy.

In a separate bowl, whip heavy cream and vanilla extract until soft peaks form. Slowly add in the Swerve and mix until well combined.

Fold the whipped cream into the filling mixture gently, spoonfuls at a time. Be careful to not over mix.

Pour the filling onto the pie crust and smooth the top with a spoon.

Cover and refrigerate for at least 3 hours. Once chilled, slice and serve.