Keto Cheesecake Brownies

Ingredients:
For the Brownie Layer:

1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, melted
1/2 cup Erythritol or your preferred low-carb sweetener
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup Erythritol or your preferred low-carb sweetener
1 large egg
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease a baking dish.
Brownie Layer:
In a bowl, combine almond flour, cocoa powder, melted butter, Erythritol, eggs, vanilla extract, baking powder, and salt. Mix well until smooth.
Pour the brownie batter into the prepared baking dish, spreading it evenly.
Cheesecake Layer:
In another bowl, beat the softened cream cheese until smooth.
Add Erythritol, egg, and vanilla extract to the cream cheese, and beat until well combined.
Spoon the cheesecake mixture over the brownie batter and spread it evenly.
Swirl the Layers:
Use a knife to swirl the brownie and cheesecake layers together, creating a marbled effect.
Bake:
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Cool:
Allow the brownies to cool in the pan before cutting them into squares.
Nutrition Facts (per serving, assuming 12 servings):
Calories: ~200
Total Fat: 18g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 150mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugars: 1g
Protein: 5g