In a pot, melt the butter on medium-low.

Pour in the sugar substitute, while stirring, until it has dissolved into the butter.

Mix in the almond flour and coconut flakes until the mixture clumps together easily.

Spoon the crust into the bottom of a ramekin and flatten using a spoon.

Let it cool while you make the custard

In a pot (I used the same pot as the crust), heat up the cream for custard on medium-low.

Separate the eggs and place the yolks into a bowl. It’s time to make the slurry!

Whisk in the coconut flour, followed by the water. You should have a thick, coconut & egg mixture.

Add the vanilla to the cream on the stove and stir.

Pour or spoon the slurry into the cream, as well.

Using a whisk, stir often until the mixture thickens.

Let it cool for about 5 minutes before spooning the custard into the ramekins on top of the crust. Let it set it the fridge for at least an hour.

In a small pan heat up the coconut flakes on low, stirring often. They will start to toast and are ready when they are a nice golden brown.

In a large bowl, stir together the remaining topping ingredients. Using a hand or stand mixer, beat the cream until it forms stiff peaks.

When ready to serve the custard, spoon the cream on top of the custard and sprinkle the toasted coconut on top.