Preheat the oven to 350°F.

Grease a muffin pan and set aside.

Melt the butter or coconut oil.

In a medium size bowl whisk together the melted butter/coconut oil, coconut sugar, vanilla extract, salt, and eggs until. Set aside.

In another bowl, mix together the cocoa powder, almond flour, and baking powder. Add the almond/cocoa mixture to the bowl of wet ingredients and stir until combined.

Use a ¼ cup measure to scoop the batter into the prepared muffin pan.

Bake for 4 minutes in the preheated oven.

While the brownies are baking, combine all the ingredients for the cheesecake swirl in a bowl and use a fork to mix well.

Drizzle the cheesecake mixture over the partially baked brownies and continue baking for another 12-18 minutes or until a toothpick inserted in the center comes out clean.

Let the brownies cool completely, remove from the muffin pan, and enjoy!