Using a mixer whip the heavy cream with the vanilla extract and 1 tablespoon of sweetener until stiff peaks form. Set aside.
In a mixer, mix together the cream cheese, cocoa powder, sweetener and hazelnut extract until creamy and smooth.
Assemble into 2 tumbler glasses starting with the crushed hazlenuts, the cream mixture and then the chocolate mixture. Top with the toasted coconut flakes.
Chill in the fridge for 1 hour and then serve.
Notes
Top Tip: use powdered erythritol to avoid the granular texture you will get from regular erythritol. If you don't have powdered, simply blend erythritol in the blender to make it powdered.