Preheat oven to 350. Line a standard loaf pan with parchment.
Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, vanilla, and 2 teaspoons of cinnamon. Pulse until well combined.
Transfer the batter to the prepared loaf pan. The batter will be thick.
Stir together the sweetener and cinnamon for the filling. Use a knife to create grooves in the batter and sprinkle the cinnamon sweetener into the grooves. Pat the top of the bread flat with your fingers.
Bake for 60-75 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).
Cool for 15 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
Notes
Nutrition: this recipe has 12 servings. There are 5 NET carbs per serving.To Store: keep it in an airtight container, and it stays fresh for 3-4 days. It lasts a little better in the fridge, but room temperature is okay too. To Freeze: wrap the bread tightly with some plastic wrap. Put in a sealed container, and it will last 2-3 months. Thaw before servingNotes on Sweeteners: