For the pumpkin layer:
8 ounces cream cheese, softened
¼ cup (59.1 mL) Splenda® Monk Fruit Granulated Sweetener
1 egg, at room temperature
1 teaspoon (4.9 ml) vanilla extract
1 teaspoon (4.9 ml) pumpkin pie spice
½ cup (118.3 mL) pumpkin puree
For the brownie layer:
10 tablespoons (148 mL) unsalted butter, softened
2 (1-ounce) squares no sugar added dark
chocolate, chopped
½ cup (118.3 mL) almond flour
½ cup (118.3 mL) Splenda® Monk Fruit Granulated Sweetener
¼ cup (59.1 mL) dark cocoa powder
½ teaspoon (2.5 ml) baking powder
3 large eggs, at room temperature
1 teaspoon (4.9 ml) vanilla extract