Bring the butter and cream cheese to room temperature or close as possible and place in mixing bowl.
Melt the cacao butter in small bursts in the microwave or on the stove top. Cutting up the cacao butter will help it melt faster.
Pour the melted cacao butter of the cream cheese and butter. Blend these 3 ingredients together.
Add in the egg, extracts and monk fruit. Blend all together.
Pour or put the batter into your cake mold.
Cook in your oven on 325 for 18 minutes. See cooking note above recipe.
Allow to set and cool in the fridge.
Notes
Your nutrition may vary depending on what you use. My cream cheese said less than 1 g of carbs and I always use 0.4 grams when I see that. I get my nutrition information from the package or from www.http://nutritiondata.self.com