Layer with a parchment paper deep cake tin 17 cm/7 inch.
KETO CHOCOLATE CRUST
Mix all ingredients together in a dough and press in a cake tin layered with a parchment paper.
If you decide to bake, bake in in a preheated oven on 180 C/350 F for 10 minutes. It won’t be hard when baked, you need to leave it to cool for 15 minutes to be stiff.
If you decide to make it as a no bake crust, just leave it in the fridge for 15 minutes after pressing the dough into the tin.
CHOCOLATE CHEESECAKE CREAM
Heat heavy whipping cream in a small sauce pan until starts to boil. When start boiling, remove from the heat and put chocolate inside, stir until chocolate completely melted.
Stir in sweetener and all other ingredients and whisk until everything nicely combined in a thick chocolate cream.
Pour chocolate cheesecake cream on prepared crust and leave it in the fridge for 6 hours or overnight.
GERMAN CAKE TOPPING
In a sauce pan on a medium heat, whisk heavy whipping cream with sweetener and 1 egg, add butter and bring it to boil, whisking all the time. When it starts to boil, reduce the heat and continue whisking for 1 to 2 minutes or until starting to thicken.
Remove from the heat, add vanilla and set aside to prepare toasted coconut.
Toast shredded coconut on a clean large pan and add toasted coconut to mixture in a sauce pan. Stir until all nicely combined.
Put the topping on top of the cheesecake cream layer.
Put chopped and toasted pecans on top and optionally sprinkle with dark chocolate sprinkles.
Leave the cake in the fridge for at least 2 hours more.
Serve and enjoy!
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