For the sugar free raspberry jam, in a sauce pan over medium-low heat, add raspberries, lemon juice, and stevia. Mix until combined and let it melt stirring occasionally. Turn the heat to medium and cook for 10 minutes stirring occasionally. Set it aside to cool.
Preheat the oven to 350F/ 175C.
In a mixing bowl, add almond flour, baking powder, and stevia. Mix until combined. Then add vanilla extract, butter or coconut oil, almond butter, and the egg. Mix until fully incorporated.
In a silicone muffin pan, divide the dough evenly into 6 molds. Press them down flat and place 1 tbsp of raspberry jam on top. Spread it evenly and bake for 25 minutes.
Let it cool and top it off with 1 tsp of almond butter on top of each cup. Enjoy!