1. In a mixing bowl, combine sour cream and melted butter.
2. Add sugar substitute, vanilla, and one egg; whisk well.
3. Incorporate the remaining eggs one at a time, whisking after each.
4. Stir in almond flour and baking powder until smooth.
5. Pour the batter into a greased 7-inch bundt pan.
6. Bake at 350°F (176°C) for 35 minutes.
7. Let the cake cool in the pan.
8. For the syrup, melt butter over medium heat, then whisk in sugar substitute, vanilla, and water until dissolved.
9. Poke holes in the cake and pour the syrup over it, ensuring it seeps in.
10. Cool for 1 hour, then flip onto a plate to serve.
11. Optionally, top with powdered sugar substitute or coconut flour.

PREP TIME & NUTRITION:
Prep Time: 15 minutes, Servings: 12, Calories: 266, Net Carbs: 3.4g, Fats: 25.8g, Protein: 6.2g