Preheat your oven to 320°F (160°C) and line a 9x9 inch pan with parchment paper, leaving an overhang for easy removal.

In a bowl, combine almond flour, 3 tbsp cocoa powder, 1/4 cup sweetener, and a pinch of salt. Add the melted butter and 1 tbsp vanilla extract; stir until the mixture resembles fine, damp sand.

Press evenly into the bottom of the prepared pan. Bake for 15 minutes, then set aside to cool completely.

Sprinkle 1 1/2 tsp gelatin over 1/4 cup of the heavy cream and set aside to bloom for 3–5 minutes.

In a small saucepan, warm the remaining 1 3/4 cups heavy cream with 1/3 cup sweetener, 1/4 cup cocoa powder, and 1/4 tsp salt over medium-low heat. Stir gently for about 5 minutes, until the mixture is steamy and just beginning to simmer—do not boil.

Remove from heat, stir in 1 tsp vanilla extract and the bloomed gelatin until fully dissolved. Allow the pudding to cool to room temperature, then refrigerate for at least 30 minutes to thicken.

Beat 8 oz cream cheese with 1/3 cup sweetener until creamy and smooth.

Add 1 tsp vanilla extract, then fold in 1/2 cup heavy whipping cream, whipping gently until the mixture is smooth and slightly airy. Avoid overbeating to keep the texture silky.

Spread this cheesecake layer over the cooled crust and refrigerate until set, about 30 minutes.

When the pudding has chilled and the cheesecake is set, spread the chocolate pudding evenly over the cheesecake layer.

For the whipped topping, whip 1 cup heavy cream with 3 tbsp sweetener and 1 tsp vanilla extract until it forms stiff peaks.

Spread this cloudlike layer over the pudding. Garnish with optional chocolate shavings, fresh berries, or chopped nuts.

Refrigerate the assembled pan for at least one hour to allow the layers to harmonize.

Lift the dessert from the pan using the parchment overhang and place on a cutting board.

Use a hot, dry knife to slice—wipe the blade between cuts for the cleanest edges. Serve chilled, each square revealing distinct layers.