In stand mixer, cream butter and sugar substitute until fluffy. Add eggs, almond milk, and vanilla, beat until everything is fully incorporated and smooth.

In a large bowl, mix together flours, protein powder, baking powder, xanthan gum, and salt. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Wrap dough in plastic film, chill for 1 hour.

While waiting, make the filling:

In a small pot, combine raspberries, sugar substitute, and salt. Simmer until raspberries break down and form a thick sauce, about 20-25 minutes.

Preheat the oven to 350 F (180 C), Grease bottom and sides of 9 x 13" pan with shortening or pan spray.

Spread raspberry mixture evenly over the crust.

Whisk eggs until foamy. Add sugar substitute, whisk until well combined.

Add coconut and extract, stir to combine well.

Drop spoonfuls of the coconut mixture all over the raspberry layer, and gently spread to create a solid layer. Press down gently to compress the layer.

Bake 30-40 minutes until golden brown.

Cool to almost room temperature before cutting into squares, allow to fully cool before lifting from pan and serving.