Instructions

1. Preheat oven to 350 degrees F.
2. Line an 8×8-inch baking pan with parchment paper and set aside.
3. In a mixing bowl, combine the melted butter, Swerve sugar substitute, and cocoa powder until completely combined.
4. Mix in the eggs, stir well.
5. Add the almond flour and salt, stir well. (Mixture will be thick.)
6. Spread the brownie mixture to all four corners of your baking pan, set aside.
7. In a blender or food processor, add the cream cheese, swerve sugar substitute, heavy cream and vanilla extract and blend for 15 seconds, scrape down the edges and blend again.
8. Spoon the cheesecake mixture in lumps onto the brownie batter, and swirl.
9. Both the brownie and the cheesecake layer are quite thick, they will probably not create beautiful “swirls” but the thickness does create really great layers of sweet cheesecake and fudgy brownie.
10. Bake for 25-30 minutes or until brownies are set
11. Allow to cool and slice, store in the refrigerator.