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Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
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.
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.
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.
Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.
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.
Drizzle over the cooled scones.