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.
Bake for 30-32 minutes until the cake is barely golden and no longer looks wet on top. Do not over bake or you will lose the blondie texture.
Store at room temperature for 2-3 days. For longer storage, the cake can go in the refrigerator.
Nutrition: This recipe makes 18 blondies. There are 3.2 NET carbs per blondie.Substitutions: You can swap the vanilla extract for lemon or almond extract or any other extract you like. To Store: Keep at room temperature for 2-3 days or in the fridge for longer. To Freeze: Wrap in plastic or tin foil and place in a sealed freezer container. It will last 1-2 months and can be defrosted an hour or so before serving.