Preheat oven to 325°F (160°C). Mix almond flour, erythritol, and salt in a bowl. Stir in melted butter or coconut oil until crumbly. Press the mixture into a 9-inch pie dish, creating a smooth crust. Bake for 15 minutes, then refrigerate to set.
In a saucepan, warm coconut cream, erythritol, and eggs (if using) over low heat. Fold in shredded coconut and vanilla. Cook gently until thickened (not boiling), about 5 minutes. Remove from heat and strain through a sieve.
Pour the filling into the chilled crust and refrigerate for at least 2 hours. Whip heavy cream until stiff peaks form.
Spoon whipped cream onto the pie, smooth it with a spatula, and garnish with toasted coconut flakes. Chill for 30 minutes before slicing.