In a mixing bowl, stir together the almond flour, sweetener, baking powder, and salt. Break up any almond-flour lumps with your spoon or whisk so the dry mixture is light and even—this helps the batter bake uniformly.

In a separate bowl, whisk the eggs, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until a thick, cohesive batter forms. Set aside while you prepare the filling.

In another bowl, beat the cream cheese with an electric mixer until completely smooth. Add the egg, sweetener, and vanilla, and continue beating until the mixture becomes creamy and lump-free. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Spread half of the almond-flour batter into the prepared pan, smoothing it into an even layer with a spatula. It may be thick—just press it gently into the corners.

Pour the cream cheese filling evenly over the batter and spread it out without mixing it into the base. Drop spoonfuls of the remaining batter over the filling. You don’t need full coverage—patches are fine.

Use a knife or skewer to gently swirl the top batter into the cream cheese layer, creating a marbled pattern. Don’t overmix; you want clear, pretty ribbons.

Press fresh raspberries gently into the surface, spacing them out so each slice will have a few berries.

Bake for 30–35 minutes, or until the edges are lightly golden and the center no longer jiggles when the pan is nudged. The top may rise slightly and settle as it cools.

Let the bars cool completely in the pan before slicing. This helps the cream cheese layer firm up, making clean cuts and preventing the bars from crumbling.