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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a mixing bowl, combine the almond flour, melted butter, 1 egg, and vanilla extract. Mix until you have a thick, cookie-like dough.
Press the dough evenly into the bottom of the prepared baking pan to form the cake’s base layer.
In another bowl, beat together the softened cream cheese, 2 eggs, powdered erythritol, baking powder, and a pinch of salt until smooth.
Pour the cream cheese mixture over the almond flour base layer in the pan, spreading it evenly.
Bake for 40 minutes, or until the top is golden brown and the center is slightly gooey but set.
Allow the cake to cool in the pan for about 15-20 minutes before slicing and serving.
Optionally, dust the top with confectioners’ sugar substitute for added sweetness.