1 cup almond flour (super fine, blanched)

Cocoa Powder – ½ cup (unsweetened, Dutch-process preferred)

¾ cup erythritol or monk fruit sweetener (powdered works best)

Baking Soda – 1/4 tsp

Salt – ¼ tsp

½ cup Butter or Coconut Oil, melted

Eggs – 2 big

Vanilla Extract – 1 teaspoon Sugar-Free Chocolate Chips – ½ cup (optional, for extra gooeyness)

For the Cheesecake Layer:

Cream Cheese 8 oz, softened (full fat, room temp)

⅓ cup Erythritol or Monk Fruit Sweetener (Powdered)

Egg Yolk – 1 large

Vanilla Extract – 1/2 tsp

To Top (optional):

Sugar-Free Dark Chocolate Chips — 1/4 cup (melted for drizzling)

Extra Chocolate Chunk or Chip – For Garnish (Like in Photo!)

How to prepare them:

Prep Pan: Preheat the oven to 350°F (175°C). Grease well or line an 8 x 8-inch glass baking dish with parchment paper. Put aside.

Make Brownie Batter: In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda and salt. Add melted butter/oil, eggs and vanilla. 4. Stir until smooth and thick. Stir in chocolate chips, if using.

Cheesecake Filling: In a second bowl beat cream cheese, powdered sweetener, egg yolk and vanilla until smooth and creamy. Don’t overmix – we want silky, not fluffy.

Assemble & Swirl: Put the brownie batter in the prepared pan. Spread cheesecake mixture over top evenly. Use a knife or skewer to lightly swirl patterns through both layers – don’t overdo it! You want marbled, not murky.

Bake 25–30 minutes until edges are set and center jiggles slightly. The toothpick should come out with moist crumbs, not wet batter.

Cool & Chill: Cool in pan (minimum 1 hour), then refrigerate 2+ hours (or overnight) for clean slices and firm texture.

Top & Serve: Drizzle with melted sugar-free chocolate, if desired. Sprinkle with a chocolate chunk or chip. Cut into 9–12 squares. Serve cold or at room temperature, as you prefer.

Pro Tips for those Perfect Swirls:

Key: Cream cheese to be softened: Cold cream cheese = lumpy squiggles. 1-2 hours prior. Remove it.

Don’t Over-Swirl: Over-mixing = gray-ish mess. Try to have separate strips of white and dark.

Brownies will crumble if warm.Let Cool Before Cutting. Chilled = clean cuts, every time.

Add ½ tsp Espresso Powder to the brownie batter for a deeper chocolate flavor that doesn’t taste like coffee.

Freeze Extras: To Wrap Each Square in Parchment & Foil Freeze for up to 1 month. Refrigerate to thaw overnight