1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set aside.

2. In a large mixing bowl, beat butter, cream cheese, and sugar-free sweetener until light and fluffy, about 2–3 minutes.

3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

4. In a separate bowl, whisk almond flour, baking powder, and salt.

5. Gradually fold dry ingredients into the wet mixture until just combined.

6. Add almond milk a little at a time until a smooth, thick batter forms.

7. Spread batter evenly into prepared pan and smooth the top with a spatula.

8. Bake 20–25 minutes (for 9×13) or until the center is set and the top is golden. If using an 8×8 pan, check at 18 minutes.

9. Let the cake cool completely before cutting into squares or bites.

10. For optional glaze: Whisk powdered sweetener with almond milk until smooth. Drizzle over cooled cake, chill 20 minutes to set, then slice into 16 bites.