Add the egg and 2 tablespoons of powdered sweetener to a mixing bowl. Whisk on high for 2 minutes until super fluffy. Add yoghurt, melted and cooled butter and the vanilla. Whisk to combine.
Add the dry ingredients to the wet and mix well to combine.
Grease a 4 inch ramekin well with soft butter. This is an important step if you want to turn your cake out onto a plate without it sticking. Fill in the batter.
Bake in the oven for 20 minutes. When you can insert and remove a skewer withoutbatter sticking it’s done. Cool fully.
While the cake is baking, whisk all ingredients for the frosting in a bowl until smooth. Cool in the fridge to firm up until you're ready to assemble the cake.
Cut the cake in half horizontally. Put raspberries on the bottom half and spread a little frosting on the top half. Press the top half on the bottom to squash the raspberries. **See other option in the notes.
Add the rest of the frosting round the sides using a palate knife.
Dust in a little freeze-dried raspberry powder, top with the rest of the raspberries, slice and serve.
5.6g net carbs per serving. Makes 2 servings. ***Optional alternative: Mash the raspberries first and spread them on the cake. When you then add the cream cheese frosting, the two will mix and turn the frosting pink. This also looks great and tastes yum!Microwave option is in the post.Ramekins vary in size. If yours are shallower, you may need to divide the batter between 2 ramekins so the batter doe not overflow. If necessary, place the cake in the fridge for the frosting to firm up further. I left mine in for about 30 minutes.