Line a 8-inch square baking tin with parchment paper with the edges hanging over for easy removal later.
In a bowl, mix the cocoa, powdered erythritol and almond flour.
Add the butter and mix well.
Spoon the mixture into the tin and press down firmly and evenly.
Place in the fridge to firm whilst making the cheesecake filling.
Make the Cheesecake Filling
Whip the cream cheese and cream together until smooth.
Add the erythritol and almond extract. Mix well.
Gently add the coconut and stir well.
Spoon the coconut cheesecake mixture over the base and spread out evenly.
Place in the fridge to chill whilst you make the topping
Make the Chocolate Topping
Put the chocolate chips in a bowl.
Gently heat the cream and before it begins to boil, pour the cream over the chocolate chips and stand for 2 minutes.
Stir until the chocolate has melted. Allow to cool.
Assemble the Cheesecake
Pour the chocolate topping over the cheesecake and let chill in the fridge for an hour.
Decorate with the almonds and perhaps a dash of coconut too.
Cut into squares and serve.
These squares are large and can be cut smaller to reduce the net carbs.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols. Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.