Preheat your oven to 350°F (180°C). In a mixing bowl, combine desiccated coconut, melted butter, egg whites, and monk fruit sweetener until evenly mixed. Press firmly into a greased 9-inch pie dish.

Bake for 20–25 minutes, or until the crust turns golden brown and firm. Allow it to cool completely on a wire rack.

In a separate bowl, beat softened cream cheese until smooth. Gradually add in monk fruit sweetener, key lime juice, and vanilla extract, whisking continuously until combined.

In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold it into the cream cheese mixture.

Pour the creamy filling into the cooled crust, spreading it evenly. Cover and chill in the refrigerator for at least 4 hours.

After chilling, remove from the refrigerator. Top with whipped cream and fresh lime slices before serving.