spread, press and smooth with the back of a spoon to obtain a thin, lightly compacted and even base layer; set aside over an over rack.
pre-heat oven to 170°C static.
separate eggs, using two mixing bowls: large for egg whites and medium for yolks.
using an electric whisk (U.S. option HERE), beat the yolks with erythritol and stevia until pale and smooth; incorporate whipping cream and crème fraîche, whipping a little longer; add sifted lupin flour and cocoa powder and whip again until well combined.
whip egg whites to stiff peaks; detach the balloon whisk and manually (and very gently) fold in ½ of the chocolate mixture; add the remaining chocolate mixture and fold once again, ensuring air bubbles remain trapped.
pour the filling over the pie base, slide the tray carefully into the middle of the oven and bake for 45 mins.
turn off heat, leave in the oven, door closed, for a further 15 minutes, then remove it and let it cool before transferring it to the fridge in its mould.
chill the pie until set (best overnight), un-mould and serve.
Notes
For a LUPIN FLOUR alternative supplier, click HERE and use code QUEENKETO5 at checkout for discount. The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).