Gather all your ingredients.
Allow the butter to soften and the eggs to come to room temperature.
Measure and powder the sweeteners. Set aside.
Sift together the fine blanched almond flour and the unsweetened cocoa powder.
Preheat your oven to 350 degrees F
In a large bowl, using an electric mixer, cream the softened butter together with the powdered sweetener until light and fluffy.
Add the eggs one at a time mixing between each addition.
Add in the vanilla and salt mix.
Switch to a spoon or rubber scraper/spatula (this will ensure a gooey fudge pie)
Add in the sifted almond flour and cocoa powder and stir in just until incorporated do not overt mix.
Carefully stir in keto chocolate chips if desired.
Spread into a sprayed shallow pie plate.
Bake at 350 degrees F for 28-30 min.
Set on the counter to cool for a few min. Slice and serve immediately while warm or allow to cool completely and serve.
Refrigerate leftovers. This pie is also delicious after it has fully chilled in the refrigerator. It is dense and fudgy.