Preheat your oven to 350°F (180°C) and prepare an 8x8 brownie pan with parchment paper.
In a mixing bowl, stir together the melted and cooled coconut oil, sweetener, eggs, vanilla extract, and cooled brewed coffee until well combined.
In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, sea salt, and gelatin powder until there are no lumps left.
Combine the wet and dry ingredients and mix until the batter is smooth. Stir in the chocolate chips.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for approximately 30 minutes, until the brownies are set in the middle. Be sure not to over-bake the brownies, as they will continue to set as they cool.
Remove the pan from the oven and allow the brownies to cool completely.
Then chill in the fridge for a minimum of 30 minutes. (optional but I prefer the brownies chilled)
While the brownies are chilling, prepare the frosting. In a mixing bowl, beat together the softened unsalted butter and cream cheese until smooth and creamy.
Add the cocoa powder, powdered sugar-style sweetener, room temperature milk, and vanilla extract to the bowl and beat again until the frosting is light and fluffy.
Spread the frosting over the cooled brownies using a spatula or knife.
Cut into squares and enjoy!