Preheat the oven to 325F and grease a 10x15 jelly roll pan very well. You can also do this in an 11x17 pan but it will be thinner and will bake faster.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, whey protein, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.
Spread the batter as evenly as possible in the prepared pan and bake 18 to 22 minutes, until golden brown and just firm to the touch. Remove and let cool completely.
In a food processor or high powered blender, combine the ricotta and the cream cheese. Blend briefly until well combined. Add the sweetener, 1/4 cup of the heavy cream, and the vanilla extract. Blend until smooth.
In a large bowl, beat the remaining 1 cup of cream until it holds stiff peaks. Add the ricotta mixture and fold together until well combined. Spread over the cooled cake.
Sprinkle with the chocolate chips and refrigerate at least 1 hour to set. Sprinkle with additional powdered sweetener just before serving.