• Preheat the oven to 350 degrees F.
• In a medium size mixing bowl beat the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined.
• Add the eggs one at a time until well incorporated. Next, add the oil and vanilla extract. 
• In another small bowl mix the almond flour, baking powder, salt and cocoa powder together. 
• While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined. 
• Line an 8x8 baking sheet with parchment paper and spread the brownie batter into the pan. Bake 25-30 minutes until the brownies have set. Remove from the oven and cool completely.

Frosting

• Combine the cream cheese, butter, raspberries, half of the sweetener and vanilla and beat with an electric mixer. Scrape the sides of the bowl down and slowly add the remaining sweetener until it reaches your desired consistancy.
• Depending on how you like frosting you may need to add 1 tablespoon heavy cream, almond milk or additional sweetener.

To Assemble

• Top the cooled brownies with the raspberry frosting. If desired, melt 1/4 cup of Lily's Sugar Free Chocolate Chips and drizzle over the brownies.