Preheat the oven to 350º Fahrenheit and grease a 6 cup Bundt cake pan or an 8x4 loaf pan.
In a large bowl combine the butter and sweetener. Cream it together with an electric beater until light and fluffy.
Add the eggs and beat for 2 minutes.
Add the sour cream and the vanilla extract. The mixture will look like a curdled mess but don’t worry, it will all come together.
Fold in the almond flour and baking powder. Once flour is incorporated, mix on high for a minute.
Pour the batter in the prepared pan.
Bake for 45 minute or until a toothpick inserted in the middle comes out clean.
Place the cake pan on a wire rack and let the cake cool in the pan for 30 minutes.
Turn it out of the pan and let it cool completely on a cake plate before glazing.
Make the Glaze:
In a bowl combine the powdered sweetener, heavy cream and vanilla extract. Mix with a spoon till it is smooth and lump free.
Drizzle all over the cake and leave it undisturbed to harden.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**