In medium sized mixing bowl, cream together the cream cheese and butter. Add the Erythritol and blend until well combined. Add almond extract and eggs, one at a time, beating until creamy.
Add almond flour, coconut flour, salt and baking powder. Mix with hand blender at medium speed until creamy and fluffy.
Spread batter into 8-inch round baking pan that has been coated with cooking spray. Place a layer of raspberries on top of the batter and press in slightly.
Bake for 35-40 minutes. Until cake begins to brown on top and a toothpick comes out clean when inserted into the center of the cake. Serve with fresh whipped cream if desired.
Net Carbs = 4Note: Whipped Cream and Kumquats not calculated into nutrition information. These are optional ingredients and serving suggestions. Take into consideration the nutritional content for these additions.