Prep your pan. Line an 8x8-inch square pan or a 9-inch springform pan with parchment. Leave overhang for easy lifting later.

Make the crust. In a bowl, mix almond flour, shredded coconut, sweetener, salt, vanilla, and melted butter. Stir until the mixture resembles damp sand and holds when pressed.

Press and chill. Firmly press the crust into an even layer in the pan. Use the back of a spoon or the base of a measuring cup to compact it. Chill in the fridge while you make the filling.

Whip the cream. In a cold bowl, beat the heavy whipping cream to medium-stiff peaks. Set aside.

Beat the cream cheese. In a separate bowl, beat softened cream cheese with powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of salt until smooth and fluffy. Scrape down the sides to avoid lumps.

Fold together. Gently fold the whipped cream into the cream cheese mixture in two or three additions. Keep it light to maintain a silky, airy texture.

Fill the pan. Spoon the filling over the chilled crust. Smooth the top with an offset spatula or the back of a spoon.

Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice cleanly.

Add toppings and serve. Before serving, top with a few fresh berries, a sprinkle of toasted coconut, or dark chocolate shavings. Slice into squares or wedges and serve cold.