Preheat the oven to 350 degrees F.
Grease and flour two 9″ cake pans. Or line it with parchment paper.
Next use a large mixing bowl to combine the almond flour, erythritol, cocoa powder, and baking powder and mix until thoroughly combined.
Then add in the butter raspberries and vanilla and mix until thoroughly combined.
Add in the almond milk and eggs and blend until thoroughly combined.
Fold in the chocolate chips with a large mixing spoon.
Pour the batter into the prepared cake pans and spread in an even layer.
Bake for 20 to 25 minutes