Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper for easy removal.

In a large bowl, whisk together the almond flour, baking powder, sea salt, and half of the ground cinnamon until evenly combined.

In a separate bowl, whisk together the eggs, melted butter, almond milk, vanilla extract, and granulated keto sweetener until smooth.

Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until no dry flour remains. Do not overmix.

In a small bowl, stir together the melted butter, brown keto sweetener, and remaining cinnamon to create the cinnamon filling.

Spread half of the cake batter evenly into the prepared baking dish. Spoon half of the cinnamon filling over the batter in small dollops.

Carefully spread the remaining cake batter over the filling. Add the rest of the cinnamon mixture in small spoonfuls across the top.

Using a butter knife, gently swirl the cinnamon mixture through the batter with slow figure-eight motions to create beautiful cinnamon ribbons.

Bake for 30–35 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

Allow the cake to cool for about 20 minutes while preparing the glaze. Beat together the softened cream cheese, powdered keto sweetener, vanilla extract, and heavy cream until smooth and creamy. Add additional cream if needed for a pourable consistency.

Spread or drizzle the cream cheese glaze generously over the warm cake. Slice into squares and serve warm or at room temperature.