Keto Graham Cracker Crust - Preheat your oven to 350 F. Grease your springform pan and make the crust according to the directions. Bake for 8-10 minutes, or until set and lightly golden brown. Let it cool completely before filling.
Chocolate Silk Pie Filling - Combine your softened butter and 1 cup of low carb powdered sweetener in a stand mixer or hand mixer with a whisk attachment. Beat until smooth.

Melt your low carb chocolate on half power for 30 sec. Stir frequently and repeat this until it's fully melted. Add this to the sugar and butter mixture and mix until combined.

Add the 1 tsp. of vanilla extract and mix again.

Next, add 1 egg at a time. Be sure to beat at least 3-4 minutes before adding each egg. This is crucial to creating a light and fluffy filling. See notes in post regarding raw egg use.

Once all the eggs are mixed in, scrape the mixture into your springform pan and smooth the mixture out. Place in the fridge.

Whipped Cream Topping: Combine the heavy cream, remaining powdered sweetener and vanilla into a large mixing bowl and whip until thickened and stiff peaks form.

Remove the pie from the fridge and carefully add all the whipped topping. I like to leave a small amount of chocolate showing around the edges. Garnish with grated chocolate pieces or make low carb chocolate curls and add to the center.

Return the pie to the fridge to set for at least 4 hours (or longer). Let it set before adding a cover or plastic wrap.

To serve: Take the pie out of the fridge and let it sit about 15-20 minutes before removing the springform pan. Carefully release the spring and remove the sides. Place the bottom onto a plate and slice into 12 servings and enjoy.