Instructions

• Preheat oven to 350°F. Grease or line an 8×8-inch pan and set aside.
• In a medium bowl, whisk together 1 cup fine almond flour, 1/4 cup cocoa powder, 2 tbsp dutch cocoa, 1 tsp baking powder, 1/4 tsp salt, and 2/3 cup granulated erythritol.
• Add 1/3 cup melted coconut oil or butter, 3 tbsp water or additional oil, and 2 eggs (or 2 prepared flax eggs) to the dry ingredients. Stir until a uniform brownie batter forms.
• Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula or a piece of parchment paper.
• In a blender, food processor, or with an immersion blender, blend 8 oz cream cheese, 2/3 cup yogurt or coconut cream, 1/4 cup erythritol, and 1 1/2 tbsp almond flour until smooth.
• Spread the cheesecake mixture evenly over the brownie layer.
• Bake on the center oven rack for 25 minutes. Do not open the oven door; when the 25 minutes are up, turn the oven off and let the pan sit in the closed oven for 8 minutes.
• Remove the pan from the oven and let the bars cool completely at room temperature. Refrigerate for a few hours until firm, then cut into bars.