Preheat oven to 350F and lightly grease a baking pan. In a large mixing bowl, whisk together the melted unsalted butter and vanilla extract. Add eggs and whisk until combined.

In a small bowl, mix together the almond flour, instant coffee, cocoa powder, salt, erythritol, and baking powder. Then, combine the wet ingredients with the dry ingredients. Set aside a small portion of the batter for the thin brownie crust.

Add the larger portion of batter to the baking pan. The batter will be a bit thicker than traditional brownie batter.

In a mixing bowl, blend the room-temperature cream cheese, egg, vanilla extract, and erythritol until smooth. Spread this mixture on top of the brownie layer.

Using the smaller portion of brownie set aside earlier, mix it into the top layer of cream cheese to create a brownie crust. This layer should be very thin.

Bake for 30–35 minutes. When finished, allow the bars to cool completely before slicing.