Preheat the oven to 350 F and grease a bundt pan with non-stick spray.

In a stand mixer, cream together the butter and sugar. Then add in the softened cream cheese and mix until completely combined (softened is very important).

Next, mix in the eggs one at a time until the mixture looks fluffy and very thin. Then add the vanilla.

In a separate bowl, combine the almond flour, xanthan gum, baking powder, and salt. Whisk until well mixed then add into the wet mixture. Mix with the wet and dry ingredients together until well combined, scraping down the sides as needed until it resemble a cake mix.

Pour the batter into the bundt pan and evenly spread it throughout. Bake it in the oven for 45-50 minutes. The top will look golden brown and the center should be set but may be slightly wiggly. Check with a toothpick for doneness.

Once cooked, allow it to fully cool to room temperature before inverting onto a plate. This is crucial or it will break! Once cool, slowly drizzle the keto caramel sauce over the top, sprinkle with the unsweetened coconut and add a little melted chocolate drizzle. Let it set up briefly by placing it in the fridge before slicing.