Prepare the mini chocolate crusts

1. In a medium-size mixing bowl, combine all the crust ingredients and stir to incorporate.  Divide the mixture evenly between 6 muffin wells that have been lined with cupcake liners.  Press the mixture firmly and place in the fridge to firm.

Make the Mocha Layer:

1. In a small bowl, stir together 2 tbsp of heavy cream, espresso powder and sugar-free chocolate.  Heat in the microwave for 30 seconds.  Stir until all the chocolate has melted.  Let the mixture cool at room temperature for 5 minutes.
2. In a separate bowl, beat the cream cheese until light and fluffy, about 2- 3 minutes.
3. Add in the melted chocolate and whip for 2 minutes.  Taste mixture and add any additional sweetener to taste.
4. Remove the chocolate crusts from the fridge and evenly divide the mixture between the 6 muffin wells.  Place the pan back in the fridge to firm, about 1-2 hours.

Make the keto whipped topping:

1. Beat together the softened cream cheese and sweetener until light and fluffy.   Add in the heavy cream and whip  until stiff peaks form.  Taste the mixture and add additional sweetener, salt and/or vanilla.
2. Remove the pan from the fridge and pipe the whipped topping over the mocha layer.  Place the pan back in the fridge for at least 4 hours or overnight.