Step 1

Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.

Step 3

Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.

Step 4

Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.

Step 5

Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren't touching.

Step 6

Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.

Step 7

In a small bowl, whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved.

Step 8

Drizzle over the cooled scones.