In a small bowl combine coconut flour, cocoa powder, baking powder and xylitol. Whisk very well with a fork, to remove any lumps.
In a medium bowl whisk together eggs, sour cream, olive oil and vanilla extract until smooth. Gradually add the dry ingredients, whisking gently until absorbed.
Distribute the batter between 3 mugs or ramequins, half filling them. Insert 3-4 raspberries inside each mug.
Bake each cake separately in the microwave for about 60 seconds at high. Top each mug cake with a tablespoon of greek yogurt topping.