Preheat oven to 350 degrees.
Spray(grease) a bundt pan then sprinkle tapioca starch inside pan.
In a medium bowl add the cream cheese,swerve and egg and beat well with a hand mixer.
In a stand mixer add the cream cheese and butter and mix on medium speed until it’s creamy.
Add the sweetener, eggs, vanilla, baking soda and spices and beat well.
Add the gluten free flour and mix on low speed.
Add the vinegar to the milk and then add it to the batter.
Mix on low speed, then increase to medium and beat batter until creamy.
Pour 1/2 the batter into greased pan.
Add cream cheese mixture on top.
Then add batter.
Use a knife to swirl batter into cream cheese.
Bake in oven for 45-50 minutes.
Remove and cool.