1. Bring a saucepan over medium-low heat, add the cream and coconut oil, erythritol and a pinch of salt.
2. Mix very well.
3. After a few minutes, add the almond flour and half of the shredded coconut.
4. Cook for 5 minutes or until thickened.
5. Pour the mixture into a square pan.
6. Sprinkle off the remaining shredded coconut.
7. Refrigerate for at least four hours.