Set the oven to broil, and preheat a cast iron pan over medium heat. Separate the eggs into yolks and whites.

Whip the whites with the 1 tablespoon Swerve confectioners. One peaks form add in the and matcha powder Continue to whip until the peaks become stiff. (I've also done this by adding everything at once to a stand mixer, but it failed to whip with a hand mixer.)

Use a fork to break up the yolks. Mix in the vanille then add a small amount of the whipped whites. Carefully fold the rest of the whites into the yolk mixture.

Add the tablespoon of butter to the cast iron pan. Allow it to melt then add the souffle mixture to the pan. Turn the heat to low then place the raspberries on top. Let it cook until the eggs puff up and feel set if you carefully tap the top.

Move the skillet to the oven and watch it carefully. Remove once the top starts to brown. If you leave it in too long it may turn quite dark or burn.

Melt the coconut oil then whisk in the cocoa powder and remaining tablespoon of Swerve confectioners. Drizzle across the top.

Serve with ¼ cup of whipped cream.