In a large mixing bowl, cream together the eggs and vanilla, powdered monkfruit, heavy cream, and water. Set aside.
In another mixing bowl, whisk together the coconut flour baking powder, salt, and cinnamon.
Add the wet ingredients to the dry and whisk until smooth.
Grease a 9x9 baking dish well with butter or cooking spray.
Pour the cake batter into the baking dish. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes
Poke holes over the surface of the cake using a straw. Pour all but ¼ cup of the condensed milk over the warm cake and spread over the top, covering it completely. Refrigerate until cold.
In a large mixing bowl, add the ricotta and mascarpone cheese, and beat until smooth.
Add the remaining ¼ cup of condensed milk, powdered monkfruit, and vanilla. Beat until thoroughly combined.
Spread the ricotta filling over top of the cake. Sprinkle with sugar free chocolate chips and refrigerate.