Line a muffin tin with cupcake liners and spray with nonstick cooking spray.  In a nonstick skillet over medium heat, toast almond flour, mixing constantly until golden and fragrant. Whisk in cocoa powder, salt, and swerve. Mix in the melted ghee and vanilla extract. Fill each liner with a heaping tablespoon of the chocolate cookie mixture, pressing into a crust with measuring spoon. Place remaining mixture into the freezer for 20 minutes. Using a hand mixer or whisk, mix the cream cheese, heavy cream, swerve, coconut cream, and vanilla until fluffy and thick. Divide mixture evenly among tin and crumble frozen cookie mixture over top. Let freeze for at least 3 hours before serving.