Mix cream cheese and sweetener. Thoroughly blend with a mixer until smooth
Add the egg, vanilla and peppermint extract and blend until well mixed. Set aside.
In a large mixing bowl combine the cocoa powder, sweetener and butter.
Microwave until butter is melted as well as most of the sweetener which is about 90 sec. Stir occasionally while heating.
Remove from the microwave and allow contents to cool to room temperature.
Whisk one egg at a time into the brownie mixture until contents are smooth.
Stir in the almond flour and continue to mix until well blended and the sweetener is completely dissolved, about 1 minute.
Grease a 8x8 baking pan and pour 3/4 of the brownie batter into the pan.
Layer the cheesecake mixture on top of the brownie batter.
With a spoon drop the remaining brownie batter onto the cheesecake layer in a random pattern.
Using a butter knife to swirl the contents together creating a marble effect.
Bake at 350 degrees in center of oven until toothpick comes out moist, about 16-24 minutes. Baking time depends on sweetener you use. Do not overcook.
Allow to cool. Place pan into freezer for at least 25 minutes then cut brownies into 24 pieces. Store remaining bites in the freezer.
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