Line an 8 inch springform tin with parchment paper.
In a bowl, mix the almond flour, desiccated coconut, butter, erythritol and salt together until blended like breadcrumbs
Press this mixture down into the cake tin. Smooth out evenly and place in the fridge to firm up whilst you make the filling.
Grate the creamed coconut and dissolve in about ¼ cup boiling water. You want the mixture to be thick, so add a bit of water at a time.
Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the powdered erythritol and beat until smooth.
Add the coconut extract, salt, coconut cream and whipping cream. Whisk until you have a smooth, stiff mixture.
Pour the filling into the cake tin on top of the base and spread evenly.
Place in the fridge to firm for 4 hours or overnight. IF it does not look firm enough after this time in the fridge, place it in the freezer for an hour.
Before serving, top with whipped cream and grated toasted coconut.
Makes 10 slices at 6g net carbs a slice.Freezes well!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.