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Preheat the oven to 350 degrees F. making sure that the rack is in the middle of the oven. Generously grease 2-8-inch round cake pans (see note). In a large mixing bowl, place the eggs and the sweetener. In separate medium-sized mixing bowl, mix all the dry ingredients. Finally, in a small mixing third mixing bowl, combine the sour cream, vanilla and olive oil.
Beat the eggs with the sweetener for about 5 minutes or until the eggs have tripled in volume.
Beat in half of the dry ingredients, followed by the sour cream/olive oil mixture and then add in the remaining half of the dry ingredients. Beat until everything is incorporated.
Divide the batter evenly between the two cake pans.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. If you are using only allulose as your sweetener, you may need to loosely cover the cakes with aluminum foil after 15 minutes as allulose has a tendency to brown faster than other sweeteners.
Remove the cake pans from the oven and place them on a cooling rack for about 5 minutes. Run a knife along the edges of the cake pan and invert the cakes to remove them from the pan. Allow the cakes to fully cool before storing.