Put the cream cheese and butter in a bowl and soften in the microwave for about 30-45 seconds.
Melt the chocolate in a separate small bowl in the microwave.
Combine all ingredients along with the Lakanto Monkfruit sweetener and heavy whipping cream.
Mix using a hand mixer. Scoop into large baking cups and sprinkle with shredded coconut. Refrigerate for 45 minutes and enjoy!