Individual tarts, muffins or a large flan - whatever you do with this recipe, you will have a moist, vanilla flavoured cake that is perfect for entertaining.
Preheat the oven to 190C / 374F and thoroughly grease 4 tart tins, one muffin tray or a large tart tin.
In a large mixing bowl, lightly whisk the egg whites until just foamy.
Add the xylitol, almond meal, lemon zest, vanilla and baking powder and stir to thoroughly combine.
Lastly, add the cooled melted butter.
Divide between the tart tins and top with raspberries.
Bake for 20 - 23 minutes until the tops are golden. Let cool in the tins for 5 minutes before turning on to a rack.
Dust with remaining powdered xylitol to serve.