Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
Stir in the chopped pecans.
Scrape into the prepared pan and smooth the top.
-Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.