Preheat the oven to 325°F. Line a 9x13-inch pan with parchment paper, leaving some overhang for easy lifting later. In a mixing bowl, combine the almond flour, cacao powder, melted butter, granulated monk fruit sweetener, and salt. Stir until the mixture resembles damp sand and clumps when squeezed.

Press the crust mixture firmly and evenly into the prepared pan. Use the bottom of a flat measuring cup to compact it. Bake for 10 minutes, then remove from the oven and let the crust cool completely on a wire rack. Any residual warmth will melt the cream cheese layer, so patience matters here.

While the crust cools, make the cream cheese layer. Beat the softened cream cheese in a medium bowl until smooth and lump-free. Add the powdered monk fruit sweetener and vanilla extract. Slowly pour in the cold heavy whipping cream while beating. Continue whipping until the mixture thickens into a fluffy, spreadable consistency.

Spread the cream cheese layer evenly over the completely cooled crust. Refrigerate the pan for about 30 minutes so the layer firms up before adding the next one.

For the pudding-style layer, beat the remaining softened cream cheese until smooth. Add the allulose, powdered monk fruit sweetener, vanilla extract, and salt. Mix well. With the mixer running, gradually add the cold heavy whipping cream. Whip until the mixture is thick and fluffy, similar to a soft mousse or pudding.

Gently spread the pudding layer over the chilled cream cheese layer. Return the pan to the refrigerator for another 30 minutes.

Make the whipped cream topping by beating the cold heavy whipping cream, powdered monk fruit sweetener, and vanilla extract until stiff peaks form. Spread it over the pudding layer, working gently to keep the layers distinct.

Finish with the sugar-free dark chocolate shavings and chopped toasted pecans. Cover loosely and refrigerate for at least 3 to 4 hours, though overnight is even better. Slice into 15 squares with a cold knife for clean edges.