To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
Press into a lightly greased 9 x 9 pan and set aside.
To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top – don’t over mix.
Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.