In a medium bowl, whisk together the almond flour, protein powder, cocoa powder, and coconut flour, set aside.

In stand mixer - or in a large bowl if using an electric mixer - cream butter and allulose until fluffy.

Add the egg and vanilla, beat until everything is fully incorporated and smooth.

Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Wrap dough with plastic wrap, chill for 1 hour.

Preheat oven to 350 F; Spray an 11" round tart pan (with removable bottom) with cooking spray.

Use a bit of extra chocolate protein powder to lightly dust your work surface, roll the chilled dough out to about 12" in diameter, and press it into the tart pan.

(I like to roll it out on parchment paper and just invert it on the pan.)

Press the dough into the bottom edge and into the side scallops of the pan, aiming for an even thickness throughout.

Use a sharp knife to trim the top edge of the crust, discard leftovers.

Use a fork to prick the bottom all over; bake at for 15-18 minutes, until lightly golden brown.

Remove from oven and allow to cool to room temperature.

Place sugar-free chocolate chips into a glass mixing bowl, and put aside.

In a small saucepan, combine heavy whipping cream and butter. Heat to JUST to a simmer over medium heat, remove from heat.

Stir in vanilla extract, then pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.

Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Spoon or pipe ganache into the cooled keto chocolate tart shell, cover with plastic wrap.

Chill filled shell in the fridge for at least an hour or so, until the filling is set.

In a small food processor, blitz raspberries to liquify.

Press raspberry pulp through a wire strainer and into a small pot, discarding the solids (seeds) left behind.

In a separate small bowl, whisk together egg yolks, large egg, and allulose until well combined. Add to the raspberry pulp - along with the citric acid - whisk until well combined.

Cook over medium heat, whisking constantly, until mixture thickens.

It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.

You’ll know it’s ready when the bubbles / foam incorporate into the curd.

Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.

Once all of the butter has melted in and been fully incorporated into the curd, season with a pinch or so of salt, to taste.

Spread warm raspberry curd over the set sugar free chocolate ganache, smoothing with the back of a spoon.

Cover and chill for at least 4 hours.

Once it has chilled for 4 hours or more, remove the plastic wrap. Use a warm offset spatula to re-smooth the top of the raspberry curd, if desired. (I run it under hot water, then wipe with a clean kitchen towel).

Garnish as desired, slice and serve.