½ C. Butter
1 C. Swerve Granular
2 Eggs
1 C. Sour Cream
1 T. Vanilla
2 C. Almond or Regular Flour
1 t. Baking Powder
½ t. Baking Soda
½ t. Salt
¼ C. Lemon Juice
2 C. Fresh Raspberries

Topping Ingredients:

½ C. Swerve Granular
1 C. Almond or Regular Flour
½ C. Butter
Lemon Juice

Easy Directions:

Spray a 9 inch springform pan and line it with parchment paper. In a mixing bowl, cream butter and Swerve together. Add in eggs, sour cream, vanilla and combine. In a separate small bowl, mix together flour, baking powder, baking soda and salt. Pour into wet ingredients and finish by adding lemon juice. Pour into prepared pan and sprinkle all the raspberries onto top of cake, pressing them down a little. In separate small bowl, mix all topping ingredients together and put over evenly over the raspberries. Bake at 350 for 60 minutes! Let cool for 15 minutes and remove from springform pan and let cool completely.

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