This looks absolutely luscious. I'm going to try it, but will use granular allulose instead, since it doesn't crystallize and it's better for baking. I will certainly let you know how it turns out.

Thanks. I'll add that to the recipe card.

The crust can be made ahead and frozen until needed (up to 3 months) if you'd like. You can use any sweetener you like with proper conversion.

I do have some ideas on getting it smoother, but it may not hold up as well. Likely, the gelatin needs to be reduced or incorporated differently.

Xylosweet works well with stevia. You may want to start light on the sweeteners and taste test to get right amount.

You're welcome. I had forgotten about the crystallizing, but recently made some chocolate mousse with Swerve and it was crunchy. I think I may have added too much. Adding too much Swerve can also result in crystallizing. It's kind of a trial and error to get the right mixture of stevia and Swerve so it is sweet enough without getting gritty. And the powdered Swerve seems to crystallize less.