Erythritol, almond flour, salt, and coconut oil (melted) in a bowl.
Blend the batter equally into the bottom of an 8-inch springform pan coated with paper.
When the filling is prepared, cool it in the fridge.
Spread gelatin on the hot water.
Leave for almost five minutes till completely absorbed.
We beat the cream cheese till it has a smooth consistency.
Include sweetener, vanilla essence, and Greek yogurt.
Mix till well set properly.
Whisk in grated coconut.
Blend well after adding the flavored gelatin.
Put the filling on the cooled crust.
Soften the top with a spatula.
Cover this cheesecake with plastic wrap and put it in the fridge for four hours or till it firms up.
Top with berries or toasted coconut flakes before serving.