Lightly grease the bottom and sides of your dish so the dessert releases easily later. Add the crushed keto biscuits to the dish and spread them out evenly. Using the back of a spoon or your fingers, gently press the crumbs into a flat, even layer. Do not press too hard — a lightly packed base keeps the texture tender instead of dense.

Add the yogurt, cream, protein powder, sweetener, vanilla, and salt to a mixing bowl. Start blending on low speed to combine everything smoothly without splashing. Once incorporated, increase to medium speed and blend until the mixture becomes thick, creamy, and completely smooth, with no visible protein powder or lumps remaining.

Spoon half of the cream mixture over the prepared biscuit base. Use a spatula to spread it evenly all the way to the edges, creating a smooth, level layer. Take your time here so the layers stay clean and balanced once sliced.

In a separate bowl, add the cocoa powder, melted butter, cream, and sweetener. Whisk slowly at first, then more vigorously, until the mixture turns glossy and smooth. If the cocoa looks dry at first, keep whisking — it will come together into a rich chocolate sauce.

Gently spread the remaining cream mixture over the chocolate layer, smoothing the surface with a spatula. Slowly pour the chocolate mixture over the top and tilt the dish slightly if needed to help it spread evenly without disturbing the layers underneath.

Cover the dish and place it in the refrigerator for at least 4 hours, or preferably overnight. This chilling time allows the layers to set properly and makes slicing clean and easy. Once fully chilled, cut into squares and serve cold for the best texture and flavor.