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Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
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Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
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When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
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Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.