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.
Place the frozen peaches on top of the batter. Sprinkle with the powdered sweetener and drizzle the melted butter over the cake.
Bake for 45 minutes until the cake no longer jiggles and is golden around the edges.
Store in the refrigerator.
Notes
Nutrition: this recipe has 18 large pieces. Each serving has 4.6 NET carbs. The recipe can be halved to fit an 8 x 8 pan and make 9 pieces.Substitutions: you can swap the peaches for fresh berries or apples. Keep in mind the nutritional information will be slightly different when using berries or apples. To Reheat: place in the microwave for 10-15 seconds to warm up. Then serve with a helping of ice cream!To Freeze: keep leftovers in a sealed container, and it will last in the freezer for 2-3 months. Notes on Sweeteners: