Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray.
Beat eggs with ½ cup sweetener. Stir in almond milk and vanilla. Add baking mix, baking powder, and salt and mix until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 40 to 45 minutes or until golden and slightly firm to the touch in the middle. Cool to room temperature.
Combine condensed milk and half and half in a small measuring cup. When cake is cool, gently pierce the surface with a fork every inch or so. Slowly drizzle on the sweetened condensed milk and half and half mixture.
Allow the cake to absorb the milk mixture for 30 minutes. Meanwhile whip the cream. When stiff peaks form add the sweetener. Spread over the surface of the cake, after it has absorbed the condensed milk. Store in the fridge.