Mix 20g of erythritol with the eggs in a bowl. Add the Greek yogurt, cream cheese, and pudding powder. Blend thoroughly with a hand blender to ensure the mixture is completely smooth and lump-free.
If using frozen raspberries, briefly cook them in a pan with the remaining 20g of erythritol until softened. If using fresh raspberries, simply mash them with a fork with the sweetener.
Pour the prepared batter into a baking pan lined with parchment paper. Spoon about half of the raspberry mixture over the top of the batter, reserving the rest to serve over the baked slices.
Place a pan of water on the lowest oven rack to create steam during baking. Bake the cake at 160°C (320°F) on a convection setting, covered with aluminum foil, for 40 minutes. Remove the foil and bake for an additional 15 minutes until the top sets nicely. Best served chilled.
Cook it hands-free.
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