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Add the almond flour, granulated sweetener, and baking powder to a bowl. Whisk well to combine. Make sure to break any lumps.
Add ¼ cup of butter, eggs, sour cream, vanilla extract, and lemon extract. Using a hand mixer on medium speed, beat until fully combined. You can adjust the amount of lemon extract according to your taste.
Carefully, fold in the raspberries. Add the lime zest and gently mix everything. Let it sit for 5 minutes.
Preheat your oven to 180°C (350°F). Grease two 20 cm (8-inch) round cake pans with butter. Divide the batter evenly between the prepared cake pans, spreading it out into an even layer. If you don’t have two pans, you can prepare the crusts in two batches.
Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the powdered allulose, butter, cream cheese, lemon juice, and vanilla extract until smooth and creamy. Taste and optionally add more lemon juice.
Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top of the cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with additional raspberries or lemon zest if desired. Chill the cake in the refrigerator for at least 1 hour before slicing and serving. Enjoy!