Preheat oven to 350°F.

Toss in room temperature butter, softened cream cheese, and erythritol into a mixing bowl.

Cream together the butter and erythritol until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.

Add in the eggs, pumpkin, and extracts in with the blended ingredients. Blend with a hand mixer until smooth.

In a medium sized bowl: mix together the almond flour, baking powder,pumpkin pie spice, and salt.

Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.

Pour batter into a loaf pan. Bake for 60 – 120 minutes (70 minutes for bundt pan) at 350F or until smooth in the middle when tested with a toothpick.