Preheat oven to 325°F. Line an 8-inch baking pan with parchment paper and set aside.

Place 4 ounces Lily’s Sweets baking chips and 1/4 cup butter in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until melted and smooth (or melt using a double boiler). Let cool slightly.

In a large bowl, beat 2 eggs with 3 tablespoons Truvia Baking Blend until combined. Stir in 1 teaspoon vanilla extract and 1/4 cup homemade sugar free Irish cream. Add the melted chocolate-butter mixture and stir until uniform.

In a separate small bowl, whisk together 1/2 cup almond flour, 2 tablespoons coconut flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Fold the dry mixture into the chocolate mixture until just combined. Reserve 3/4 cup of the batter in a small bowl.

Pour the remaining batter into the prepared baking pan and spread evenly (the batter will be thick; wet the back of a spoon or your fingers to help spread if needed).

In another bowl, beat 8 ounces cream cheese, 2 tablespoons Truvia Baking Blend, and 1/4 cup plus 2 tablespoons homemade sugar free Irish cream until smooth. Spread this cream cheese mixture evenly over the brownie layer.

Spoon the reserved 3/4 cup of brownie batter over the cream cheese layer in several dollops. Use a knife to cut through the layers and make swirls to marble the top.

Bake for 30–35 minutes, or until the filling is set and a toothpick inserted into the brownies comes out clean. Cool to room temperature, then refrigerate before cutting.