Combine almond flour and salt in a medium mixing bowl.
Whisk together remaining "wet" ingredients in a small mixing bowl.
Pour wet over dry and mix well.
Loosely press half of the mixture into a 2-cup glass bowl. (try not to compact it too hard)
Set aside while you prepare the "custard"
To make the 'custard":
Mix together all ingredients in a small mixing bowl.
Spread half the custard evenly over the first layer.
To assemble:
Press the other half of "ladyfingers" into a disc identical to the first layer. Lay it on top of the "custard."
Spread the remaining "custard" on top.
Sift on cocoa and garnish with chocolate shavings.
Cover and refrigerate for about 30-45 minutes to set.
Enjoy!
Notes
What I used:Instant Espresso PowderSweetener Swap: You can sub stevia for Lakanto powdered monkfruit. 1 Tbs in the ladyfingers (+ a splash of water) and ½ Tbs in the custard. Taste and adjust as needed.Storage: Keep refrigerated for up to 7 days, or freeze tightly wrapped for 1 month.Macros: 329 cal, 27 fat, 13.7 total carb, 3.8 fiber, 9.7 net carb, 10.8 protein (can sub almond butter to lower carb count)