Preheat the oven to 170°C (340°F).

In a bowl, mix the almond flour, shredded coconut, and melted butter until well combined. Press this mixture into the bottom of a greased 9-inch springform pan to form the crust.

Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

In a large bowl, beat the cream cheese and Greek yogurt until smooth. Add erythritol, eggs, lemon juice, lemon zest, and vanilla extract, mixing until well combined.

Pour the filling over the cooled crust and bake for 45-50 minutes, or until the center is set and slightly firm.

Let the cheesecake cool in the pan for 10 minutes before refrigerating it for at least 4 hours or overnight.

Before serving, garnish with extra lemon zest or thin lemon slices.