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.
Topping:
Whisk together greek yogurt and xylitol until smooth and creamy.
Notes
Instead of raspberries you can use other berries. Bigger fruits like strawberries need to be chopped.
If after 60 seconds of baking in the microwave you see any liquid batter remaining in the mug cake, bake for 5-10 seconds more.
If you don’t have a microwave, alternatively you can bake the mug cakes in the oven at 350 degrees F / 180 degrees C for about 20-25 minutes.