Preheat oven to 350 degrees. Heavily grease a loaf pan or bundt pan and set aside.

In the bowl of a stand mixer, use the paddle attachment to beat the cream cheese, butter, and monkfruit until well combined, about 1 minute.

Beat eggs, on medium speed, one at a time. Make sure to incorporate each egg fully before adding the next.

Add extracts and beat until combined.

Add dry ingredients and beat on low speed until just combined. Do not overmix.

Transfer batter to prepared baking pan and spread evenly.

Bake for 55 to 65 minutes. The top should be dark golden and a toothpick should come out mostly clean. Do not over bake.

Remove the cake from the oven and place on a wire rack. Use an offset spatula or knife and run along the edges of the pan to loosen. Let the cake cool on the rack until the pan is touchable, about 15 minutes.

Flip the cake out of the pan onto a plate or cake stand. If the cake doesn't fall right out, use the palm of your hand to gently tap the bottom of the cake pan.

Store covered on the counter up to 5 days.