Combine the butter, monkfruit, eggs, vanilla, and cream cheese in a medium bowl and mix it with a hand mixer until the ingredients are smooth and well combined.
Mix in the baking powder, salt, and almond flour until it’s fully combined.
Divide the batter into two equal parts.
In one part, add the lemon oil and cake extract. Mix and set aside.
In the other part, add the strawberry extract and the pink food coloring. Use a toothpick to dip in the food coloring gel and add it to the batter. Do this until you reach the desired color you are looking for. Place a sheet of parchment paper at the bottom of a bread loaf pan approx 9 x 5 in size. Place the pink batter into the bread pan and bake it at 375 degrees for about 45 minutes or until completely done in the middle by doing a toothpick test to make sure the batter is not still wet in the middle.
Allow the cake to cool slightly before cutting out the heart shapes.
Slice the pound cake into the thickness of your heart-shaped cookie cutter. About 3/4 inch thick.
Use the cookie cutter to cut out the shape of the pink cake.
Add a new sheet of parchment paper to the bread loaf pan.
Place a small layer of batter on the bottom of the pan and a bit more on the sides. This will support the hearts when you place them in the pan. Place and arrange the heart shapes together in a row in the bread loaf pan.