Making the sugarfree batter

Start by preheating the oven to 180 degrees Celsius. Then melt the Steviala white chocolate using the double boiler method. Heat water in a saucepan and place a heatproof bowl on top, making sure it doesn't touch the water. Add the sugarfree white chocolate to the bowl and let it melt slowly. Then add the butter cut into cubes and Steviala Kristal Sweet. Stir well until everything is melted.

In another bowl, mix Steviala almond flour, coconut flour, and cream of tartar baking powder. In a separate bowl, mix the eggs and add Steviala Ery-Bronze. Finally, add the dry ingredients to the egg mixture. Mix everything well. Then pour the melted chocolate mixture into the other ingredients. Mix until you have a smooth batter. Finally, cut the strawberries into small pieces and add them along with the raspberries to the batter.

Making the sugarfree white chocolate cake

Grease a cake pan and pour the batter into it. Sprinkle some sliced almonds on top. Place the cake pan in the oven for 45 to 60 minutes. After 45 minutes, check if the cake is done by inserting a toothpick. If it comes out clean, the cake is ready. If not, leave the cake in the oven for another 15 minutes. Let the sugarfree white chocolate cake cool completely. Finally, garnish with Steviala Frost.