In a medium bowl, whisk together the almond flour, brown sugar replacement, cocoa powder, baking powder, and salt until no lumps remain.
In a separate bowl, whisk together the egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix well to form a thick, firm dough.
In a small bowl, combine the peanut butter and cream cheese, mixing thoroughly until smooth.
Roll small portions of the peanut butter mixture into 12-15 small balls for the centers.
Flatten a small amount of chocolate dough, place a peanut butter ball in the center, and carefully wrap and seal the chocolate dough around it, rolling into a smooth ball.
Place the finished buckeyes on a parchment-lined plate or tray and refrigerate for at least 30 minutes, or until firm.