Preheat oven to 350 degrees F. 180 C.
Mix almond flour, coconut flour, baking powder, xanthan gum sea salt. Set aside.
Mix butter for five minutes.
Add Swerve Sweetener.
Beat for one minute.
Add eggs one at a time, beating one minute each.
Add vanilla extract.
Mix sour cream and milk together.
Add sour cream milk mixture to batter.
Add dry ingredients.
Add white chocolate chips
Mix on medium speed until incorporated. Don't over mix.
Spoon half of the batter into the pan. Spoon raspberry sauce in, trying not to smear.
Spoon in remaining batter.
Bake at 350 degrees F. for 30 to 35 minutes. (Depends on your pan and oven). Using a food thermometer, you want to have an internal temperature of 210 degrees F. Cool before frosting. Use this Cream Cheese Frosting. Or Low Carb Vanilla Buttercream Frosting Here. or You can make it more pourable by adding milk or heavy cream and placing in a pastry bag or baggie to drizzle. You can also just use a spoon to drizzle.