Crust: In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter and water until the mixture begins to clump together. Press firmly into the bottom and up the sides of a lightly greased 9-inch pie plate. Decoratively crimp the edges and then freeze while preparing the filling.
Filling: Pour the coffee into a medium saucepan. Sprinkle with the gelatin and let bloom for 3 minutes. Set over medium heat and bring to just a simmer, whisking to dissolve the gelatin. Remove and let cool to room temperature. In a large bowl, beat the cream cheese with the sweetener until well combined. Slowly drizzle in the cooled coffee mixture, beating continuously until smooth. In another bowl, beat the whipping cream and vanilla extract until it holds stiff peaks. Gently fold the whipped cream into the cream cheese/coffee mixture. Pour the filling into the crust and refrigerate until firm, at least 3 hours.