Prep your pan and oven. Heat the oven to 350°F (175°C). Line a mini muffin pan with paper liners or grease well with butter or coconut oil.

Make the brownie base. In a large bowl, whisk 1 cup superfine almond flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, and a pinch of salt. Set aside.

Mix the wet ingredients. Melt 6 tablespoons butter and let it cool slightly. Whisk in 2 large eggs, 1 teaspoon vanilla, and 1/2 cup granulated keto sweetener until smooth.

Combine. Stir the dry mixture into the wet until just combined. If using, fold in 1/4 cup sugar-free dark chocolate chips. The batter will be thick and fudgy.

Make the cream cheese filling. In a separate bowl, beat 6 ounces softened cream cheese with 3 tablespoons powdered keto sweetener, 1 teaspoon vanilla, and 1–2 tablespoons heavy cream until smooth. Fold in 1/3 to 1/2 cup finely diced strawberries. For a stronger berry note, add 1/8 teaspoon strawberry extract.

Fill the cups. Spoon about 1 tablespoon brownie batter into each mini muffin cup. Add about 1 teaspoon of the cream cheese mixture on top. Finish with a small dollop of brownie batter, then swirl gently with a toothpick.

Bake. Bake for 12–15 minutes, until the edges are set and the centers are just slightly soft. Avoid overbaking to keep them fudgy.

Cool completely. Let them cool in the pan for 10 minutes, then transfer to a rack. Chill for 30–60 minutes for the cleanest texture and flavor.

Serve. Enjoy straight from the fridge or at cool room temperature. The flavors deepen as they rest.