Preheat the oven to 325F and grease a 10 to 12 cup capacity bundt pan very well.
In a large bowl, beat together the cream cheese and butter until well combined. Beat in the brown "sugar" sweetener until lightened and fluffier, about 3 minutes.
Add the eggs one at a time, beating after each addition. Scrape down the bowl and beaters as needed. Beat in the vanilla extract.
Add the almond flour, spices, cocoa powder, baking powder, and salt all at once and beat in until well combined. Spread the batter in the prepared baking pan and bake 55 to 65 minutes, until the top is set and firm to the touch.
Remove and let cool in the pan for at least 20 minutes before flipping out onto a wire rack to cool completely. Sprinkle with powdered sweetener and/or drizzle with homemade sugar-free caramel sauce.
** For a nut-free version of this cake, I recommend using sunflower seed flour as a 1:1 replacement. The one from GERBS is completely free of all allergens. The only issue is that sunflower seeds can react with baking powder and turn greenish as it cools. You can offset this with a tablespoon of acid such as lemon juice or apple cider vinegar.See GERBS sunflower seed flour here