In a small bowl, beat cream cheese until extremely smooth & add 1/4 cup splenda, add the egg & vanilla extract: mix well.   Set aside.

1 cup butter 
3 tbsp oil
1 1/4 cups Splenda or Steele's Maltitol Crystals
2 tbsp vanilla
9 tbsp cocoa powder 
4 large eggs
1 cup ground almond flour 
1/2 teaspoon baking powder
dash salt

Oven-350*F
Butter a 9"x13" pan, set aside.

In a large saucepan, melt the butter, oil & chocolate over very low heat, stirring constantly. Remove from heat, cool slightly.
Stir in the Splenda/Maltitol & vanilla.
Add the eggs, one at a time, beating well after each addition.
Stir in almond flour, baking powder & salt; mix well.
Spread into the prepared pan.
Carefully spoon the cream cheese filling over the brownie base; lightly swirl filling to create a pattern. Bake approximately 24 minutes minutes or until set.  Test with a toothpick for doneness.
Cool completely then cut into squares.

-18 bars @4.1 minus 1.5 gr. fiber= 2.6 carbs