Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper
In a food processor, cream the chilled butter and 1/2 cup erythritol until the mixture resembles coarse sand
Add almond flour, baking powder, coconut milk powder, and salt to the processor and pulse to combine
In a separate bowl, whisk eggs with vanilla extract
With the processor running, slowly add the wet ingredients to the dry mixture until the dough forms
Fold in fresh raspberries by hand
Roll the dough into 1-inch balls, then gently flatten into scones on the prepared baking sheet
Dust the tops with powdered erythritol
Bake for 18-20 minutes, or until golden around the edges
Cool on the sheet for 10 minutes before transferring to a wire rack