Line a 9x5 inch loaf pan with parchment paper. Lightly spray or grease the parchment paper with oil. Set aside.
Add the almond flour, monkfruit sweetener, cinnamon and salt to a bowl. Whisk well to combine.
Add the 3 tbsp of melted butter and stir until a crumbly mixture forms.
Press this crust mixture into the bottom of the parchment-lined loaf pan so it evenly covers the bottom of the pan. Set aside.
In another larger bowl, beat together the softened cream cheese, sour cream and vanilla extract until smooth. Add the powdered monkfruit sweetener and beat once more until smooth.
Take 1/4 cup of your cold heavy cream and add it to a small bowl (reserve the other 1/4 cup, separate in another glass measuring cup or bowl).
Add the jell-o mix to this 1/4 cup of heavy cream and whisk well with a fork to combine.
Now take the other 1/4 cup of cream and microwave it for ~30s or just until very hot and then pour it into the same bowl as the rest of the cream and jell-o. Stir again to combine everything. It should now have a smooth pudding-like consistency.
Use a spatula to scrape the jell-O/heavy cream mixture into your cream cheese mixture. At this time, also add food colouring if desired (use yellow and a touch of blue food colouring OR green if you have it). Beat the mixture until all the ingredients are combined and quite thick but still smooth!
Pour this mixture over your crust from earlier and use a spatula to smooth out the top.
In a small bowl, mix together the monkfruit sweetener and unsweetened shredded coconut. Sprinkle this over top of the cheesecake.
Place the cake in the fridge, uncovered for at least 2 hours to set.
Once chilled, gently lift it from the pan using the parchment paper. Then slowly peel bake the parchment from all sides of the cheesecake (a little of the cheesecake will stick, this is normal, the rest will peel off easily!)
Slice the cheesecake edges to make them smoother and more even if you wish (bonus- then you get to eat all the scraps) and then slice into small squares. My family likes this cut into 16 pieces for a bite-size dessert. But if you want larger cheesecake portions, slice it into 8! Serve chilled and enjoy this fun Keto St Patrick's Day Dessert!