Prepare the Crust: Preheat your oven to 160°C (325°F). In a medium bowl, combine the almond flour, melted butter, granulated erythritol, and vanilla extract. Mix until the mixture resembles coarse, moist sand and comes together when pressed. Press this mixture evenly into the bottom of a 23x33cm (9x13-inch) baking dish. The crust should feel firm and look slightly golden around the edges after baking. Bake for 10-12 minutes, or until lightly golden brown. Once baked, remove from the oven and let it cool completely on a wire rack.

Whip the Cream Cheese Layer: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until the mixture is light, fluffy, and a pale cream colour, about 2-3 minutes. Gradually add the powdered erythritol and vanilla extract, continuing to beat until fully incorporated and smooth. In a separate small bowl, whisk the 60ml of heavy cream until it forms soft peaks, then gently fold this into the cream cheese mixture until just combined. Spread this creamy, smooth layer evenly over the cooled crust. Place the dish in the refrigerator while you prepare the next layer.

Make the Chocolate Pudding Layer: In a medium saucepan, whisk together the sugar-free chocolate chips, cocoa powder, almond milk, granulated erythritol, egg yolks, and a pinch of salt. Place the saucepan over medium-low heat, whisking continuously. In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes; it will become thick and jelly-like. Once the pudding mixture in the saucepan begins to thicken and coats the back of a spoon – it should be a rich, dark brown colour and noticeably denser – remove it from the heat. Stir in the bloomed gelatin and vanilla extract until completely dissolved and the pudding is glossy. Allow the pudding to cool for about 15-20 minutes, stirring occasionally, until it's warm but not hot, and slightly more viscous.

Assemble the Pudding Layer: Carefully pour the slightly cooled chocolate pudding mixture over the chilled cream cheese layer in the baking dish. Spread it gently with a spatula to ensure an even, smooth layer. The surface should look uniformly dark and inviting. Return the dish to the refrigerator for at least 2-3 hours, or until the chocolate pudding layer is fully set and firm to the touch. This step is crucial for distinct layers; rushing it will result in a messy dessert.

Prepare the Whipped Topping: In a very cold large mixing bowl, add the very cold heavy cream, powdered erythritol, and vanilla extract. Using an electric mixer, beat on high speed until stiff peaks form. The cream will transform from a liquid to a thick, snowy white cloud that holds its shape beautifully. Be careful not to overbeat, or it will become grainy.

Final Assembly and Chill: Spread the whipped topping evenly over the set chocolate pudding layer. For a decorative touch, you can create swirls or peaks using the back of a spoon. If desired, sprinkle with sugar-free chocolate shavings or a dusting of cocoa powder. Cover the dish loosely with cling film and refrigerate for a minimum of 4-6 hours, or ideally overnight, to allow all the layers to firm up and the flavours to meld beautifully. When ready to serve, the dessert should feel solid and stable, making clean slices effortless.