Preheat your oven to 350 F. In a 9x9 inch pan, lightly grease it and layer it with parchment paper and set it aside.

In a bowl, cream together the butter, cream cheese, and low carb sweetener. Mix in your vanilla or cake batter extract.

Add the eggs and mix one at a time until the batter is nice and smooth.

Next, fold or mix in the almond flour, baking powder, and xanthan gum until the dough thickens and comes together fully.

Fold in 3 tbsp. of the rainbow sprinkles, reserve the remaining amount for the garnish.

Place the batter into the prepared baking dish and bake for 20-25 minutes. The cookie bars should rise, and set along the edges and top and be slightly golden brown. Do not over bake and let the bars fully cool.

Once the bars have fully cooled, prepared the whipped cream topping. I beat together the heavy cream and stevia together until thickened. Tint with your favorite gel food coloring if desired and pile the whipped cream over the cookie bar in even strokes. Garnish with the remaining sprinkles.

While you can serve immediately, I like to let them set 15-20 minutes in the fridge. Cut into 16 bars and enjoy!