Preheat oven to 300F and grease a 9x13 inch baking pan well.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
Stir in eggs and vanilla extract. Whisk in just enough water to make batter pourable, but not too thin. Pour batter into prepared baking pan and smooth the top.
Bake 25 to 30 minutes, until just set in the center. 20 minutes for more fudgy brownies, 30 minutes for more cakey brownies. Remove and let cool completely.
Beat cream cheese and butter together until smooth. Add sweetener, and peppermint extract until well combined and smooth. Add green food coloring until a light minty green is achieved. Spread over cooled brownie base and refrigerate until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt chocolate and butter together, stirring until smooth. Spread over chilled filling and let set, about 20 minutes.