Preheat the oven to 350 degrees F. Line a 9×9 inch metal baking pan with parchment, leaving overhanging sides for easy removal. Lightly grease the parchment.

Prepare the brownie batter as directed and pour into the prepared pan, spreading to the edges. Bake for about 15 minutes, until the edges are set but the center still seems a tiny bit wet. Remove and let cool completely in the pan.

In a medium saucepan over medium heat, whisk together the heavy whipping cream and allulose sweetener for the coconut filling. Bring to a simmer and reduce the heat to medium-low. Cook, whisking frequently for 5 to 10 minutes or until syrupy.

Remove from heat, whisk in the glucomannan, then stir in the shredded coconut and extract until well combined. Spread the filling evenly over the cooled brownies, pressing 16 almonds into the filling at even intervals. Chill for 30 minutes to firm up the filling.

For the chocolate topping, in a medium saucepan over medium heat, bring the heavy whipping cream to a simmer. Once simmering, remove from heat, add the chopped chocolate, and let sit for 5 minutes to melt.

Whisk in the sweeteners and vanilla extract until smooth. If very thin, let it thicken before pouring over the coconut filling, spreading evenly to cover the almonds.

Refrigerate for 30 to 60 minutes, until the chocolate topping is set.