Preheat the oven to 350℉ (180℃) and grease an 8x8-inch pan. Peel carrots and grate the carrots until you have about 1 cup.
Whisk 1 cup of almond flour, baking powder, and salt in a large bowl until combined. Set aside.
Whisk ¾ cup sweetener, 6 tablespoons melted butter, vanilla extract, and the two eggs until smooth in a separate large bowl. Stir in the grated carrots.
Add the almond flour mixture to the egg mixture. Mix together until thoroughly combined.
Spoon half of the cake batter into the prepared pan and spread evenly in the pan as the batter can be thick. Set aside the reserved half of the cake batter for later.
Mix the cream cheese layer ingredients together in a medium-sized bowl, Stir until smooth.
Place several small spoonfuls of the cream cheese mixture over top of the carrot cake batter in the pan.
Spoon the other half of the reserved cake batter over the top of the cream cheese layer. Spread batter over the cream cheese layer evenly. Set aside.
Mix the crumble topping ingredients with a fork in a medium-sized bowl until you get a texture that looks like sandy crumbs.
Sprinkle the crumble topping evenly over the top of the cake batter. Bake for 35 to 45 minutes or until the center is just set.
Remove from the oven and let cool completely, (20 minutes or more) as the cream cheese needs to cool to become solid, before slicing into squares and serving.
Notes
Storage: To store the cake, place it in an airtight container and refrigerate for up to 5 days. You can also freeze individual slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag or container.*All Nutritional Data are Estimates Only Based on the Products Used.*Yield: 9 servings, Serving Size: One square, Net Carbs per Serving: 3g, Amounts per Serving-