I’m on a strict diet but I’m allowed this dessert, it only has 190 Kcal: I make it in the evening, leave it in the fridge and the next day it’s even better!

In a small saucepan, whisk together the flour and dry erythritol.
Add a little milk to dissolve, then pour in the rest.
Bring the mixture to medium heat and cook, stirring constantly, until thickened. This will take 5 to 7 minutes.
Once completely cooled (about 30 minutes), add the coconut flour and Greek yogurt. Stir until smooth and thick.
2. Prepare the biscuit base (5 minutes).
Brew some cold coffee (or use your Italian coffee maker).
Add sugar to taste and quickly dip the biscuits in it, one at a time, just a little.
Arrange them on the bottom of a small cake pan, forming a compact layer.
3. Assemble the cake (5 minutes + resting time).
Pour the cream over the biscuits.
Smooth the batter evenly with a spatula.
Cover with plastic wrap and refrigerate for at least 1 hour to firm up.
4. Prepare the chocolate coating (5 minutes).