Preheat oven to 350°.
Wrap the bottom of an 8x8" baking pan with tin foil and then spray the inside with olive or avocado oil. Set the pan aside.
In a medium sized mixing bowl combine almond flour, cocoa powder, coarse sea salt and instant coffee. Whisk until fully mixed then set aside.
Using a stand mixer with the paddle attachment or a hand mixer, whip cream cheese until all of the lumps are gone and the cream cheese is super smooth.
Blend in the powdered sweetener until fully mixed, scrape the bowl, then mix in the vanilla and eggs, one at a time, scraping the bowl in between each addition.
Stir in the melted butter, then the almond flour mixture.
Pour into the prepared pan, spread the batter smooth with a spatula, then bake in the preheated oven for 30 minutes.
The brownie will appear puffy on the edges, jiggly and sunken in the center with a shiny glaze to it, and the edges will start to form little cracks. This means it's done!
Allow the brownie to cool for an hour or so on the counter, then it can be placed into the refrigerator until fully cooled.