Prepare and bake the Keto Chocolate Pie Crust according to the recipe instructions.

In a small saucepan over a double boiler, whisk together the eggs and half of the powdered sweetener. Place over medium-low heat and cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from heat and mix in the melted dark chocolate, vanilla extract, and hot coffee. Allow this mixture to cool completely. (See Note 5)

Using an electric mixer, beat the softened butter with the remaining powdered sweetener until the mixture becomes pale and fluffy. Gradually add the cooled chocolate mixture while continuing to beat on high speed until it becomes thick and creamy (approximately 5 minutes).

In another bowl, whip the thickened cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture. Transfer this filling into the prepared pie crust and refrigerate for 4-5 hours.

For the topping, whip the cream and vanilla extract together at high speed until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with grated or shaved chocolate.

Prepare and bake the Keto Chocolate Pie Crust according to the recipe instructions.

Insert the butterfly attachment into the mixer. Pour in the cream and whip at speed 3 until stiff (approximately 90 seconds). Transfer the whipped cream to a large bowl and set aside.

Place the dark chocolate into a clean mixer bowl and chop for 10 seconds at speed 9.

Insert the butterfly attachment again, add the eggs, half of the powdered sweetener, vanilla extract, and hot coffee to the bowl. Mix for 5 minutes at 90°C on speed 4. Transfer the mixture to a bowl and let it cool completely before adding the remaining ingredients. (See Note 5)

Put the softened butter and the remaining powdered sweetener into the mixer bowl and mix for 10 seconds at speed 5. Scrape down the sides of the bowl.

Set the Thermomix® to 1 minute at speed 4 with the measuring cup off, and slowly pour the cooled chocolate mixture into the mixer.

Carefully fold the chocolate mixture into the reserved whipped cream. Pour into the pie crust (note: the mixture will be quite runny). Chill for 4-5 hours, or until fully set.

After the pie has chilled, whip the topping cream. Insert the butterfly, add the cream and vanilla, and whip until thick at speed 3 (measuring cup off). Watch carefully through the lid and turn off once thickened. Spoon the whipped cream over the pie and garnish with grated chocolate. Serve.