Base
200gram almond meal
1/2 cup whole meal flour or buckwheat if you want carb free
1/4 cup Natvia
1 egg
100 gram butter
Filling
750 gram ricotta
1/2 cup Natvia
600ml cream
dash vanilla
3 eggs
Chocolate custard (optional)
1/2 cup cream
1 tablspoons cocoa
2 tablespoons Natvia
1 egg
1 tablespoon cornflour mixed with a couple of teaspoons of water If using, make custard as follows.

200 gram almond meal 1/2 cup whole meal flour or buckwheat if you want carb free 1/4 cup Natvia 1 egg 100 gram butter 750 gram ricotta 1/2 cup Natvia 600 ml cream 3 eggs 1/2 cup cream 1 tablspoons cocoa 2 tablespoons Natvia 1 egg 1 tablespoon cornflour mixed with a couple of teaspoons of water If using, make custard as follows.

Mix cream with egg, Natvia & cocoa. Heat till boiling then add cornflour so it thickens. Let cool.
For base:
Melt butter. Place almond meal, flour, Natvia in a bowl. Add egg & butter & mix. This will be a very thick batter very mushy dough. Grease a large pie dish well with butter & press batter evenly. Chill while you prepare filling.
For the filling:
Firstly beat cream. Place into a clean bowl, ensuring to scrape mixer bowl thoroughly. Then place cheese into mixer bowl & beat cheese until smooth. On med speed, add vanilla, Natvia & then eggs. Do not over beat or filling will rise & crack when cooked. Add half of the beaten cream & fold through. Pour into pie dish & smooth top. Bake at 160°C about 1 & 1/2 -2 hours until edges are golden & middle slightly coloured. Middle should still be slightly soft to the touch but not wet. When cool, spread custard then garnish with cream