Line an 8 x 8 baking dish with parchment paper and spray dish with cooking spray.
Using an electric hand mixer, whip together 2 tbsp granulated stevia with cream cheese. Add egg and maple extract. Mix until smooth. Set aside.
Soften almond butter and melt butter in microwave. Whisk together in a separate bowl.
In a large mixing bowl, beat eggs with sweeteners with hand mixer. Add maple extract, baking powder, salt and flours. Mix until there are no lumps.
Fold almond butter and butter mixture into the large mixing bowl with the rest of the blondie ingredients. Mix well.
Using half of the blondie batter, spread into the lined baking dish with a spatula. Top with cream cheese filling, spread evenly. Dollop the rest of the blondie batter on top of the cream cheese. Swirl together with spatula.
Place dish in preheated oven and bake for 30-35 minutes. The cream cheese can still be a little gooey because it will set in the fridge but the blondie mixture should be mostly set. Check the oven after 30 minutes and assess if it needs an extra 5.
Remove from the oven and allow to cool for about 5 minutes on the counter. Place in fridge uncovered for at least an hour. This will allow the cream cheese to set.
Once the blondies are set, cut into 16 squares and enjoy. Store in the fridge in an airtight container for up to 5 days.
The cooling time allows the blondies to set properly. If you're impatient you can shorten the cooling time, they just might be a bit gooey.If a gooey texture is what you're looking for, you can pull out of the oven a little early when it still has some jiggle. You will need to let them cool long enough for the cream cheese to set so they can be cut.Wrap in tin foil and store in the fridge for up to 5 days.