Heat the oven to 350°F, then combine the almond flour, monk fruit/allulose, cocoa powder, melted butter, egg, and vanilla extract in a mixing bowl. Stir until the mixture is evenly moistened and no dry cocoa streaks remain.

Press the dough evenly into a 9 x 9 baking dish, prick the surface with a fork, and bake for 13 minutes. The finished crust should look dull and matte on top rather than wet or glossy.

Leave the crust in the dish to cool at room temperature while preparing the next layer. It should feel completely cool before any dairy filling touches it.

Beat the softened cream cheese briefly in a large bowl with a hand mixer, then add the sour cream, heavy cream, monk fruit/allulose, and vanilla extract. Continue mixing until the filling is smooth, thick, and free of cream cheese lumps.

Spread the cheesecake filling across the cooled crust with an offset spatula and refrigerate for at least 1 hour. The surface should offer gentle resistance when touched lightly with the tip of the spatula.

Spread the prepared Keto Chocolate Pudding over the chilled cheesecake layer, then return the dish to the refrigerator while making the topping. Keep the pudding cool and thick so it stays separate from the layer underneath.

Whip the heavy cream in a mixing bowl until soft peaks form, then beat in the room-temperature cream cheese, vanilla extract, and monk fruit/allulose gradually. The topping is ready when it clings softly to the beaters and holds a curved peak without looking grainy.

Spread the whipped topping over the pudding and refrigerate for at least 1-2 hours, until the entire dessert feels firm. For the neatest squares, allow it to chill overnight before cutting.

Finish with the optional grated sugar-free chocolate or a light dusting of cocoa powder just before serving. Keep the garnish delicate so the soft whipped layer stays smooth and lofty.