Soften buttern and cream cheese. Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add Splenda, continue beating for 5 minutes. Add the eggs, one at a time, and continue beating until the yellow disappears. Add the vanilla and mix well.

Combine the almond flour and salt; gradually add this to the butter mixture. Beat this at low speed until blended well. Pour the batter into a greased 10 inch bundt pan.

Bake @ 300 degrees for 1 hour and 30 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool for 10 minutes and invert on a pie plate. Cut and enjoy!