Mix the almond flour, cocoa powder, sweetener, and melted butter until evenly moistened.
Press the crust into the bottom of an 8-inch springform pan. Refrigerate it while preparing the filling.
Beat the cream cheese, sweetener, cocoa powder, vanilla, and salt until completely smooth.
Add the melted chocolate and mix until the color is even and no streaks remain.
Whip the heavy cream in a separate bowl until stiff peaks form. Fold it gently into the chocolate mixture.
Spread the filling over the crust and refrigerate for at least 4 hours before slicing.
