Run the almond flour, pastry sweetener, and cold butter in a food processor for 1–2 minutes. Stop when the mixture gathers into a cohesive dough ball.

Roll the dough to 1/4 inch thick between two sheets of parchment, then move it on the bottom sheet to a large cookie sheet and score rectangles with a pizza cutter. The parchment supports the dough during transfer, and the scored lines mark out the cracker layers.

Bake at 350°F for 14–16 minutes. The crackers are ready when their surface and edges look golden brown.

Sprinkle the gelatin over 1.5 tablespoons of cold water, leave it for 5 minutes, then stir in 1.5 tablespoons of hot water. The gelatin should dissolve into a smooth liquid without visible grains.

Whip the heavy cream in a stand mixer, then move it to a separate bowl. Stiff peaks should stand upright when the whisk lifts away.

Beat the cream cheese with the powdered sweetener and vanilla until smooth, mix in the dissolved gelatin, and gradually add the coconut milk. The mixture should look even before the whipped cream goes in.

Mix in half the whipped cream, then fold that mixture into the remaining whipped cream by hand. The filling should stay airy while becoming uniform enough to spread.

Warm the cocoa powder, topping sweetener, and butter in a small saucepan over medium-low heat, whisking after the butter and sweetener melt. The chocolate mixture should look smooth rather than oily.

Take the saucepan off the heat and whisk in the heavy cream and vanilla. The topping should have a smooth, pourable ganache consistency.

Place one-third of the crackers in a 9x9 pan, spread on half the cream, and repeat before adding the final cracker layer and covering it with the chocolate topping; refrigerate for at least 2–3 hours. The pastry cream should feel firm enough to slice, and the cracker layers should have softened.