Preheat and prep – Preheat your oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper. This is the kind of prep that makes you feel like a professional, but really, it’s easy.

Make almond flour layers – In a medium bowl, mix almond flour, erythritol, baking powder, and salt. Whisk in eggs and melted butter until smooth. Spread evenly in the prepared pan.

Bake the base – Bake for 20-25 minutes or until the edges are golden and a toothpick comes out clean. Let it cool completely. FYI: cooling is mandatory. Warm layers + cream = sad mess.

Prepare the creamy filling – In a bowl, beat cream cheese, heavy cream, vanilla extract, and a touch of sweetener until fluffy. Yes, it’s basically cloud-like deliciousness.

Layering magic – Slice your cooled almond flour base horizontally if you want multiple layers. Quick-dip each layer in cooled coffee (don’t soak; we’re keto, not soggy). Spread a generous layer of cream between each. Repeat until all layers are stacked.

Top it off – Finish with the remaining cream and a dusting of unsweetened cocoa powder. Optional: sprinkle a few shaved dark chocolate bits (85% or higher) for that wow factor.

Chill like a boss – Cover and refrigerate for at least 4 hours, preferably overnight. Patience, my friend. Good things come to those who chill.