Preheat oven to 350 degrees.
Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
Bring it to a boil.
Reduce to simmer for 3-4 minutes until it thickens like pudding.
Remove from heat and add chocolate chips.
Stir until smooth. Set aside.
Add the rest of the ingredients to a stand mixer and blend until smooth.
Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
Bake for 25-30 minutes until center is set but still slightly jiggly.
Cool slightly then refrigerate to set for 6 hours or overnight.
Top with homemade sugar free whipped cream and chocolate shavings if desired.