Pre-heat oven to 350*F.

In a medium bowl, mix together your almond flour, cocoa powder, cornstarch, xanthan gum and salt. Set aside.

In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.

In a large microwavable bowl, melt your chocolate-chips and coconut oil in 30s increments, stirring each time until smooth.

Pour your butter and egg mixture into the chocolate-chips and stir until well-incorporated and smooth.

Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips and set aside.

For your cheesecake layer, combine all of the ingredients in a bowl and use a hand mixer and beat until smooth.

To assemble, line a 9x9 inch dish with lightly greased or oiled parchment paper.

Use a spatula or your hands to press ~2/3 of the brownie mixture into the bottom of the pan, forming an even layer.

Next pour your cream cheese mixture on top and make sure it covers the brownie bottom completely.

Using the leftover 1/3 of the brownie mixture, crumble it or drop blobs of batter on top of the cream cheese layer.

Bake for 35-40min or until cheesecake top is no longer jiggly and the brown is cooked through. (You can stick a toothpick in to check).

Turn the oven off and leave the Cream Cheese Brownies with the door open for 10-15min then remove and move to a wire rack for 10-15min before finally transferring to the freezer for ~4 hours or until SOLID before slicing into squares.

Serve cold or store in the fridge or freezer in an airtight container between layers of parchment paper for a future snack! Enjoy your Keto Cheesecake Brownie!