Preheat the oven to 350 degrees F.
In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won't work), baking powder, salt and Natural Sweetener. Add in the eggs and vinegar and combine until you get a thick dough. Add boiling water into the bowl. Mix until well combined. When you add the water the dough will be very sticky but after mixing for a couple minutes it will firm up.
Using a rolling pin form a very large rectangular shape that is 1 centimeter high. Cut with a pizza cutter into small rectangle shapes (about 3 by 6 inches). Bake for 15 to 20 minutes or until golden brown. Cool, then using a knife, place a slit in the end and open the middle (without cutting the sides or other end).
Make the filling by placing the raspberries, cream cheese, and natural sweetener in a food processor and pulse to combine well. Taste and adjust sweetness to your liking.
Place the filling in a ziplock. Squeeze into the corner of the bag. Cut a tiny hole in the corner and squeeze into the strudel.
Place the frosting in a ziplock. Squish around until it is a mush. Squeeze into the corner of the bag. Cut a tiny hole in the corner and squeeze onto the top just like you would with a "toaster strudel" frosting.