Preheat the oven to 375°F (190°C). Grease and line the base and sides of a 8x8 inch brownie pan with parchment paper.

Combine the almonds flour, Swerve, and cocoa powder together in a bowl. Whisk the cooled coconut oil, eggs, and lavender essence together in a second bowl. Pour the wet ingredients into the dry ingredients and thoroughly combine.

Pour the batter into the prepared tin and bake in the oven for 18-20 minutes or until a tooth pick inserted into the center comes out clean. Place onto a cooling rack and leave to cool completely for at least 30 minutes.

While the brownie cake is cooling, make the frosting. Use a hand mixer to whip the cream and Swerve to stiff peaks. Add the cream cheese and lavender essence and whip one last time to sufficiently combine.

Spread the frosting over the surface of the cooled brownie cake, then slice it into 9 even-sized squares. If you want, decorate with grated dark chocolate (not included in the macros) or anything else you like!