Preheat the oven to 350F. Line a 8x8" square tin lined with parchment paper or silicone mat.

Cream together the butter and a low carb sweetener in a stand mixer. Add almond flour, eggs, unsweetened cocoa powder and baking powder, and beat until smooth. Pour into the prepared tin.

In a clean stand mixer bowl, whisk together the softened cream cheese, more sweetener, another egg and some vanilla extract until smooth.

Spoon the mixture on top of the chocolate brownie layer. Use a skewer or toothpick to gently swirl the layers together.

Bake for around 20-25 minutes or until the cheesecake topping is firm. Transfer the brownies to a cooling rack and let cool, then cut into 16 squares.