For the crust: In a medium bowl, combine almond flour, cocoa powder, 1/4 cup powdered sweetener, and salt. Stir well. Pour in the melted butter and 1 tablespoon of water. Stir until a moist dough forms. Press the dough evenly into a 9-inch pie plate. Bake at 350°F (175°C) for 10-12 minutes, or until lightly golden and firm. Let cool completely.

For the filling: In a small saucepan, combine cold brew coffee and grassfed gelatin. Let it sit for 5 minutes to allow the gelatin to bloom. Heat over low heat, stirring constantly, until the gelatin is fully dissolved. Do not boil. Remove from heat and let cool slightly.

In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually beat in 2/3 cup powdered sweetener until well combined and fluffy.

Slowly pour the cooled cold brew-gelatin mixture into the cream cheese mixture while continuing to beat on low speed. Mix until fully incorporated and smooth.

Pour the coffee cream cheese filling into the cooled pie crust. Gently tap the pie plate on the counter a few times to release any air bubbles and ensure an even surface.

Refrigerate the pie for at least 4-6 hours, or preferably overnight, until the filling is fully set. Once set, you can garnish with whipped cream, cocoa powder, or sugar-free chocolate shavings before serving.