In a large mixing bowl, using an electric mixer beat together the eggs, erythritol and vanilla until it almost doubles in size. It has to be light and fluffy and could take up to 5 minutes.
Combine the flour and almond meal in a bowl.
Add the flour mixture slowly to the beaten eggs. I recommend adding the flour mix 1/4 cup at a time - mixing with a spatula to well incorporate the flour and avoid lumps.
Transfer the batter into the prepared round cake pan.
Bake 20-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Cool down on a rack before cutting the cake and stuffing with the cream.
Meanwhile, prepare the vanilla cream
In a bowl whisk together the Greek yogurt, cream cheese, and swerve until it becomes thick. Refrigerate for 30 minutes. The vanilla yogurt cream will be used for 2 layers make sure you use it evenly in the next steps.
Cut the cake in half and spread a first layer of vanilla yogurt cream. Add fresh raspberry and more vanilla cream on top of the raspberries. Place the top cake layer and decorate with extra vanilla yogurt cream and fresh raspberries.
Melt the sugar-free dark chocolate in the microwave or in a saucepan until fully liquid and shiny.
Prepare the raspberry cheesecake chocolate cups
Place mini paper cups in a 12-hole mini muffin tray.
Add 2 teaspoons of melted chocolate to each paper case and freeze 5 minutes to harden.
Add 1 teaspoon of vanilla cream, 1 teaspoon of mashed fresh raspberries, and cover with more melted chocolate.
Freeze 5-10 minutes to harden.
Remove the chocolate cups from the freezer and break them roughly on a chopping board with a knife to decorate the cake.
You can keep the chocolate cups in the fridge or in the freezer to eat later.
Sweetener: the recipe works with monk sugar as well. Monk sugar is sugar-free, diabetes-friendly, and contains no calories. However, if you eat sugar replace Erythritol with coconut sugar.Cream cheese choice: I used light Philadelphia cream cheese but any cream cheese will work well in this recipe