In a bowl, add your cream cheese, coconut oil and butter. Beat together until smooth.
Add your powdered monkfruit/erythritol sweetener and beat again until light and fluffy.
Separate your mixture into 3 by leaving most mixture in the first bowl and placing a scoop each in 2 other small bowls.
Add a small amount of pink food colouring to one of the small bowls and blue food colouring to the other. Leave the filling in your first bowl, white.
Line a baking sheet with parchment paper and lightly spray with oil. Use a spatula to drop blobs of the white mixture around the pan, somewhat in a square shape.
Spread the blobs of the "keto white chocolate" mixture around slightly to flatten (see photos).
Add your blue food colouring bowl and add blobs wherever there are gaps in the white layer. Again, swirl slightly to just barely blend it into the white.
Then add your pink food colouring, again in the spots where there is little of the mixture or you want some pink colour.
Finally, swirl all of the colours together gently, while also flattening the mixture a bit. Be careful not to over-mix as you don't want to blend all of it into one colour. You want some pink, blue and white all showing through.
Lastly, sprinkle the top of your white chocolate mixture with the sugar free sprinkles.
Freeze your bark for at least 6 hours/until solid or overnight.
Break the bark into pieces and serve immediately. Enjoy your Keto White Chocolate Unicorn Bark!