Instructions

1. Preheat the oven to 350 degrees.
2. Measure and sift the almond flour and set it aside.
3. Grease with butter and add a layer of parchment paper with a couple of inches of overhang to a 12 x12 square pan.
4. In a large bowl using an electric mixer combine the cream cheese, butter, and sugar substitute until light and fluffy.
5. Add the 6 eggs one at a time mix well after each addition until fully incorporated.
6. Next, add the dark cocoa powder, sifted almond flour, espresso powder, and baking powder and combine well.
7. Fold in the sugar-free chocolate chips and walnuts and pour the batter into the prepared baking pan.
8. Bake the brownies for 20 to 25 minutes. Brownies are done when the top appears dry and the center is just barely set.
9. Allow the brownies to cool in the pan for about 15 minutes before slicing and serving.
10. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.