Ingredients:

  • 2 cups almond flour (plus 2 tablespoons to prepare the bundt pan)
  • 4 large eggs
  • 1 cup fresh raspberries (about 6 ounces)
  • 1 cup powdered stevia (or any preferred sweetener)
  • ½ cup sour cream
  • ¼ cup fresh lemon juice (juice of about 1 large lemon)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ teaspoon xanthan gum (optional)
  • ¼ teaspoon salt
  • Butter (or shortening, for greasing the bundt pan)
  • Sugar-free icing (prepared based on individual preference)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Thoroughly grease the bundt pan with butter or shortening and dust with 1-2 tablespoons of almond flour.
  3. In a large bowl, combine 2 cups almond flour, baking powder, xanthan gum (if using), and salt. Mix well.
  4. In two medium bowls, separate the egg whites from the yolks. Whisk together egg yolks, sour cream, vanilla extract, lemon zest, and sweetener.
  5. Whip the egg whites in another bowl until soft peaks form, about 3-5 minutes.
  6. Add the yolk mixture to the dry ingredients and mix thoroughly. Fold in lemon juice and gently fold the whipped egg whites into the batter.
  7. Pour half an inch of batter into the prepared bundt pan. Add half of the raspberries, followed by more batter, the remaining berries, and top off with the remaining batter. Smooth the surface.
  8. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool slightly before carefully inverting it onto a cooling rack.
  10. Prepare the sugar-free icing and drizzle it over the cooled cake. Let the icing set for about 30 minutes before slicing and serving.