Preheat the oven to 350 degrees.
In a medium-sized bowl, combine the almond flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy and well incorporated.
Next, add the room-temperature cream cheese and vanilla extract and mix well.
Add the eggs one at a time, making sure to mix well after each addition.
Lastly, add the dry ingredients: the almond flour, baking powder, salt, and mix well until the batter is fully combined.
In a well-greased 8-inch cake pan or 8-inch loaf pan, bake for 30 to 40 minutes until golden brown on top. The cake will be done once an inserted toothpick comes out clean.
If making cupcakes, bake for 20-25 minutes. This makes 12 cupcakes.
Store leftovers in the refrigerator for up to 7 days or freeze for up to 3 weeks.