Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray to prevent sticking.

Prepare the Brownie Batter
In a microwave-safe bowl, melt the butter in 15-second intervals, stirring between each, until fully melted. Let it cool slightly. In a separate mixing bowl, whisk together the almond flour, unsweetened cocoa powder, granulated keto sweetener, and salt. Add the melted butter, eggs, and vanilla extract to the dry ingredients, mixing until smooth and thick but pourable. Reserve 2 tablespoons of the batter for swirling, then pour the rest into the prepared baking pan, spreading it evenly.

Prepare the Cheesecake Layer
In another mixing bowl, beat the softened cream cheese until smooth. Add the granulated keto sweetener, egg, and vanilla extract, mixing until creamy and well combined.

Combine and Swirl Layers
Pour the cheesecake mixture evenly over the brownie batter in the pan. Dollop small spoonfuls of the reserved brownie batter over the cheesecake layer. Using a butter knife or skewer, gently swirl the two layers together to create a marbled effect. Avoid over-swirling to maintain distinct layers.

Bake
Bake in the preheated oven for 25-30 minutes, or until the edges are set and slightly pulling away from the pan, and the center has a slight jiggle. If the cheesecake layer begins to brown too quickly, cover the pan loosely with foil during the last 5 minutes of baking.

Cool and Chill
Remove the brownies from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 2 hours to allow the cheesecake layer to firm up. For cleaner slices, use a sharp knife and wipe it clean between cuts.