Preheat oven to 350. Line a standard loaf pan with parchment paper and spray with cooking spray.
Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, and vanilla. Pulse until well combined.
Transfer the batter to the prepared loaf pan. The batter will be thick.
Bake for 60-70 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 10 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. The nutrition facts are for one piece. Each piece has 5.1 NET carbs.Substitutions: You can exchange the vanilla for almond extract. Other extracts will work too.To Store: Keep in a sealed container for 4-5 days in the refrigerator. To Freeze: Wrap each piece of cake with tin foil or plastic wrap. Then put in a freezer bag and grab a piece as needed. Thaw in the fridge or on the counter for a few minutes before serving.