Prep the pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. This helps the layers stay neat.

Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand. Press firmly into the pan to form an even crust. Chill 15 minutes.

Whip the cream layer: Beat softened cream cheese with powdered sweetener and vanilla until smooth and fluffy. Gently fold in the Cool Whip until no streaks remain. Spread evenly over the chilled crust. Return to the fridge.

Prepare the chocolate layer: Heat the heavy cream in a small saucepan until steaming (do not boil). Remove from heat, add chopped sugar-free chocolate, cocoa powder, and a pinch of salt. Let sit 2 minutes, then whisk until glossy and smooth.

Cool the chocolate slightly: Let the chocolate mixture cool for 10–15 minutes, stirring occasionally. It should be pourable but not hot, so it won’t melt the cream layer.

Layer the chocolate: Pour the chocolate gently over the cream layer. Tilt the pan to spread it evenly or use an offset spatula. Chill for at least 3 hours, or until set. For best slices, chill overnight.

Add the topping: Once set, spread a thin layer of Cool Whip over the chocolate. If using, sprinkle on shaved chocolate or nuts. Keep it light to avoid overpowering the chocolate layer.

Slice and serve: Lift the dessert out with the parchment and cut into squares with a sharp knife. Wipe the blade between cuts for clean layers.