Pre-heat the oven to 180C/350F degrees.
Place the almond flour, coconut flour and erythritol (or sugar substitute) in a bowl and mix well.
Add the butter and coconut oil and stir until combined thoroughly.
Press the crust mixture evenly into a bottom of a springform cake pan (although I actually used a 7 inch disposable foil cake tin. Was easier to peel away from the cheesecake and they were on special offer in my supermarket!).
Bake for 15 minutes until slightly pale golden.
Remove from the oven and place in the fridge to cool and firm.
Reduce the oven temperature to 170C/350F degrees.
In a bowl, place the cream cheese, cream and eggs. Beat until smooth and there are no cream cheese lumps.
Add the mint essence and green colouring. Adjust to your own taste and if you want it a brighter green.
Gently fold in the chocolate chips.
Pour the mixture on top of the base evenly and bake in the oven for 35-40 minutes until firm.
Remove from the oven and allow to cool. Then place in the fridge for at least 2 hours. Ideally overnight.
Decorate with chocolate (optional).
Eat and enjoy! Freeze any extra (trust me..it's delicious frozen!)