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In a heatproof bowl, add the butter and sugar-free chocolate and place over a small saucepan of simmering water to melt.
Once melted add the almond flour, coconut and natvia to the mix and stir well.
Press into the base and 1 inch up the sides of a 9in springform tin.
Place in the fridge to set while you make the filling.
Add the sugar-free chocolate into a heatproof bowl and place over a small saucepan of simmering water to melt.
Place the cream cheese, natvia and vanilla in a bowl and whip with your hand mixer until smooth.
Add the cocoa powder and cream and whip on high until smooth and well combined.
Pour in the melted chocolate while whipping and whip until all ingredients are combined.
Pour into your chilled base, smooth the top and set in the fridge for 1 hour.
Remove from the springform tin and serve as is or with a dollop of whipped cream.