Preheat an oven to 350 F. In a medium sized mixing bowl, combine almond flour, cocoa powder, 2 tbsp sweetener, salt, egg and melted butter.
Combine well and press evenly into a 6” x 9” pan. Bake for 12 minutes. Allow to cool completely.
Combine room temperature cream cheese, chilled coffee, vanilla extract and ½ cup sweetener with a mixer.
In a small bowl dissolve gelatin with 2 tbsp cold water for 5 minutes. Then heat it in the microwave for 15-20 seconds until dissolved. Add to the cream cheese mixture and blend well.
In the meantime, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese gelatine mixture. Don’t wait too long to mix it into the gelatin mixture or it will start setting up.
Immediately pour it on top of the baked and cooled crust. Chill until firm about 1-2 hours.
Then cut into 12 bars. Store in the fridge.