In a medium mixing bowl, combine cream cheese, vanilla extract, erythritol, and stevia using an electric mixer until smooth and creamy.
Pour the heavy cream into a separate bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.
Add the whipped cream, into the cheese mixture and whisk on low speed until the cream cheese is well incorporated into the cream, about 1 minute.
Spoon some cream into the bottom of a stemless wine glass or dessert cup. Dip a cookie in the coffee mixture for 5 seconds, soaking it lightly and then place on top of the cream. Dollop some more cream on top of the cookie.
Sprinkle with unsweetened cocoa powder, if desired, and refrigerate until ready to serve. Repeat steps to create three more keto tiramisu desserts.
Leftovers best stored in air tight container (small glass jars work great) in the fridge up to 2 days.
Note: Feel free to use only a portion of the filling. This will decrease the fat and calories on each Keto Tiramisu!