Cream together the butter, cream cheese, and sweetener with an electric mixer. Add in the eggs and vanilla and mix. Add in the rest of the dough ingredients and mix until incorporated.
Spread in the prepared baking dish. Drizzle the melted butter over the cake and sprinkle with the powdered sweetener.
Bake for 30-32 minutes until the cake is barely golden and no longer look wet on top. Do not over bake or you will lose the gooey butter cake texture.
Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator but pieces need to be warmed before serving for the right texture.
Notes
Nutrition: this recipe has 12 servings. Each serving has 4 NET carbs.To Reheat: warm on a microwave-safe plate for 10-15 seconds at a time. Check and heat a little longer if needed. To Freeze: wrap and freeze for up to 6 months. Make sure it’s airtight. Notes on Sweeteners:This particular cake needs both a granular sweetener AND a 1:1 powdered sweetener.