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Preheat oven to 325°F (163°C).
Grease an 8-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter and sugar substitute on high until light and fluffy.
Add cream cheese and mix until fully incorporated.
Add eggs one at a time, mixing well after each addition.
Gradually add dry ingredients, mixing until fully combined.
Slowly drizzle in melted baking chocolate and mix until well combined.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.