Preheat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper or a silicone mat, leaving some parchment overhanging the sides so you can lift the brownies out later.

Make the brownie layer: in a stand mixer, cream the softened butter and ¼ cup Lakanto until light and fluffy, about 2 minutes. Add the almond flour, 2 eggs, cocoa powder and baking powder, and beat until smooth. Spread the batter evenly in the prepared pan.

Make the cheesecake layer: in a clean mixing bowl, beat the softened cream cheese, 3 tablespoons Lakanto, the beaten egg and the vanilla extract until smooth and lump-free.

Add the orange gel food coloring a drop at a time, mixing well after each addition, until you reach a bright orange. The color darkens a little as it bakes.

Spoon the orange mixture over the brownie layer in several dollops. Drag a skewer or toothpick through both layers in long S-shapes to swirl them together, without overmixing.

Bake for 20-25 minutes, until the cheesecake layer is set and no longer wobbly in the center. Cool completely in the pan on a wire rack, then chill for about 1 hour for clean slices. Lift out with the parchment and cut into 9 squares.