Preheat oven to 325°F (165°C) and grease the baking dish

Sprinkle shredded coconut and chopped pecans evenly across the bottom

In a bowl, mix almond flour, cocoa powder, sweetener, baking powder, and salt

Add eggs, half of the melted butter, water or coffee, and vanilla extract

Stir until a smooth batter forms

Pour batter evenly over the coconut and pecan layer

In another bowl, beat cream cheese with remaining butter and powdered sweetener until smooth

Drop spoonfuls of the cream cheese mixture over the batter

Use a knife to gently swirl the cream cheese into the cake

Sprinkle sugar-free chocolate chips evenly on top

Bake for 40–45 minutes until edges are set but center remains slightly soft

Let cool for at least 20 minutes before slicing