Hard to believe that this decadent Mississippi mud pie is keto-friendly and nut-free. It's an astonishing feat of sugar-free engineering and you have to give it a try!
Preheat the oven to 350ºF and lightly grease a 9-inch springform pan.
In a medium bowl, whisk together the sunflower seed flour, sweetener, and cocoa powder. Stir in the butter until the mixture begins to clump together.
Press firmly into the bottom and about an inch up the sides of the pan. Bake 10 minutes, then remove and let cool at least 20 minutes to firm up.
Brownie Layer
In a large bowl, whisk together the melted butter and the sweetener until well combined. Whisk in the eggs and vanilla extract.
Add the sunflower seed flour, cocoa powder, baking powder, and salt and stir until well combined. Pour into the cooled crust and bake another 15 to 20 minutes, until just barely firm to the touch.
Remove and let cool completely.
Chocolate Pudding Layer
In a medium saucepan over medium heat, combine the cream, hemp milk, and Swerve. Bring to a simmer, stirring occasionally.
In a medium bowl, whisk the egg yolks until smooth. Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.
Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce the heat to medium low and sprinkle with the glucomannan, whisking continuously. Stir in the cocoa powder and cook until the mixture thickens, about 3 minutes.
Remove from heat and stir in the butter and vanilla extract until smooth. Pour over the cooled brownie layer and refrigerate at least 2 hours.
Whipped Cream Topping
In a large bowl, beat the cream with the sweetener and vanilla until it holds stiff peaks. Spread over the chilled pudding layer. Chill at least 1 more hour.
Sprinkle with the chocolate sprinkles, if desired.
Run a sharp knife around the inside of the pan to loosen, then carefully remove the pan sides.