Preheat oven to 350* and line a 8”x11” pan with parchment paper for ease of removing from the tin. (you can use a 9”x9” for thicker bars but adjust the nutrition count).
In a large clean bowl cream together butter, sweetener, grated coconut, almond and coconut flour and baking powder with a hand mixer. Put dough in parchment lined pan and press into the bottom and up the sides of the pan. Use the back of spoon or bottom of the glass to smooth and press dough evenly across bottom and up the sides of the pan. Bake for 10 -12 minutes. Remove from oven and set aside for cooling.
In a large clean bowl cream together softened cream cheese, sweetener, egg and vanilla extract. When creamed, gently pour over cooked crust and smooth to all edges. Set aside for a moment.
In a small bowl put clean, dry raspberries and sweetener. With a fork mash all together raspberries and sweetener until raspberries are juicy and in spoonable liquid form.
Spoon dollops of the raspberry gently over the cream cheese mixture. Then drag a fork through the raspberry dollops to swirl the raspberry with the cream cheese mixture. Be artistic and calculating about how much of the berry you want mixed in with the cream cheese mixture.
Bake at 350* for 25 minutes. Remove from oven and let cool on counter until you are able to transfer to the fridge. Leave in the pan with parchment paper and cool completely in the fridge.
Once completely cooled, remove from fridge and gently lift parchment paper from the pan. Cut into 20 bars, serve and enjoy. Store bars in airtight container in fridge for up to a week.