Preheat the oven to 350°F (180°C) and lightly grease an 8" springform pan.

Melt the cocoa butter and set aside to cool slightly. Sift together almond flour, cocoa powder, and salt, and mix thoroughly. Set aside.

Using an electric whisk, whisk together the eggs, erythritol, and vanilla extract. Keep whisking for at least 3 minutes (the longer the better) until you get a nice, pale, and creamy mixture.

Carefully fold the flour-cocoa mixture into the egg mixture and stir until just combined.

Fold in the melted butter (cooled down to room temperature!). Stir until fully incorporated and then pour into the prepared pan.

Bake immediately on the lower rack of the oven for 15-18 minutes until the toothpick, inserted in the middle, comes out clean.

Cool for 20 minutes on a wired rack. In the meantime, prepare the topping.

Prepare the gelatine powder according to instructions (The usual procedure: Soak in a tablespoon of cold water for 5 minutes and then gently heat up until the powder dissolves completely). Add the prepared gelatine into the cream and mix thoroughly.

Add white chocolate flavored whey powder into the mixture and mix well. If you find the powder to not be sweet enough for your taste, add some stevia extract accordingly.

At last, top the sponge cake with the filling.

Let the cake sit in the fridge for a few hours so the cream gets thick and firm. Serve as it is, or top with a few ground cocoa nibs. The cake also combines really well with blueberries. Enjoy!