In a large mixing bowl mix the coconut oil with vanilla flavour, stevia, 2 whole eggs and 2 egg yolks (put 2 egg whites aside for later) and mix with a hand mixer to a dough.
In a second bowl mix the coconut flour with salt, baking powder and erythritol and then stir into the egg mixture.
Beat the remaining two egg whites until stiff and then carefully fold into the dough until everything is well mixed. Place the dough in a greased pan (16 cm) and bake at 180°C (top and bottom heat) or 160°C (convection oven) for approx. 25 minutes. Allow the low carb sponge cake to cool.
Wash the raspberries and set aside. Now mix the cream cheese with the stevia.
Beat the cream until stiff, add to the cream cheese and carefully fold in.
Then spread the raspberries over the cream cheese and cream topping.
If you don't like it sweet enough, you can of course drizzle a little liquid honey over it.