Preheat oven to 325F. Separate the eggs into two bowls. In a separate bowl, mix together all of the dry ingredients, except the cream of tartar.

Whisk the egg yolks with vanilla, almond extract, and liquid stevia.

Slowly add the dry ingredients to the wet ingredients until well combined and set aside for a moment.

Making sure beaters are clean and dry, whip the egg whites with the cream of tartar until stiff peaks form.

Mix the lemon zest into the egg whites until well incorporated.

Gently fold the egg whites into the dough, adding one-third at a time. Pour the batter into lightly oiled cupcake or cake molds.

Bake for 25 minutes or until they've risen and a toothpick comes out clean. Once done, remove from the oven and let cool.

Meanwhile, melt the butter in a pan on the stovetop until lightly browned.

Add the heavy cream and raspberries and mix to combine.

As the mixture cooks, gently mash the raspberries and allow the sauce to reduce. Let cool.

Ice the cakes, sprinkle over the lemon zest, and serve!