Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Combine almond flour, shredded coconut, melted butter, sweetener, vanilla, and salt. Press into the pan and bake 10–12 minutes until lightly golden. Let cool slightly.

Beat cream cheese and sweetener until smooth. Add eggs one at a time, beating gently to avoid air bubbles. Mix in coconut cream, vanilla, coconut extract, and shredded coconut until fully incorporated.

Pour filling over the pre-baked crust and smooth the top with a spatula. Bake 35–40 minutes until the center is set but slightly jiggly. Do not overbake.

Cool at room temperature for 30 minutes, then refrigerate 3–4 hours or overnight for best texture.

Before serving, sprinkle with lightly toasted shredded coconut. Optionally, top with sugar-free whipped cream. Slice with a warm knife for clean cuts.