Measure out and prepare all the ingredients. Preheat oven to 350F.

Grease a springform pan.

In a frying pan, add the stevia/erythritol blend and xantham gum.

Whisk in the water and lemon juice.

Add in the raspberries and stir. Bring stovetop to medium heat and let it simmer. Then, reduce heat to low and heat for an additional 5-10 minutes or until it is thick, like syrup.

In a bowl, add the room temp cream cheese and mix with a mixer. Then, add in the stevia/erythritol blend, egg, and vanilla extract. Mix until combined well.

In another bowl, combine the almond flour, stevia/erythritol, baking soda, and sea salt. Whisk this all together until combined well. Then, whisk in the melted butter.

Remove a portion of the mixture and save for the streusel topping.

In another bowl, whisk together the sour cream and eggs, one at a time. Then, add the almond milk, vanilla extract, and almond extract. Whisk until combined well.

Pour this mixture into the dry ingredients. Mix together until combined and spread evenly on the greased springform pan.

Combine the removed portion of the cake butter and the almonds together in a bowl. Set aside.

Add the cream cheese mixture to the springform pan leaving 1/2"-3/4" from the edge. Then, add the raspberry mixture then the streusel topping.

Bake in the oven for 30-40 minutes. The cream cheese mixture in the middle should jiggle a little when done and the edges should be golden brown.

Let cool for 15-20 minutes before slicing. Enjoy! Leave leftovers in the refrigerator.