Combine the whole egg, vanilla, stevia, and salt. Beat with an electric mixer until light, fluffy and doubles in volume and the mixture falls in ribbons from the whisk, about 5 minutes. Fold in the almond flour and baking powder.

In a clean bowl with a clean whisk, beat the egg whites and xanthan gum with an electric mixer until they form medium peaks (not quite stiff peaks). Gently whisk one third of the whites into the almond batter to lighten. Then fold in the remaining whites until evenly combined.

Spread mixture evenly into the bottom of the lined pan and bake for 12-15 minutes, or until springy to the touch but not browned. A toothpick inserted should come out clean. Cool completely in the tin, about 20 minutes.

In the bowl of a food processor, combine the monk fruit and basil, then grind until a wet pulp forms. Combine this paste with all remaining sauce ingredients in a bowl set over a pot of simmering water. Be sure that the bottom of the bowl does not touch the water. Stir occasionally until melted and smooth.

Using a fine mesh strainer, strain the mixture into a clean bowl and press on the solids to extract as much of the sauce as possible but avoid pressing the basil through the sieve. Discard solids and set aside to cool completely.

Cut the fruit into small dice. Add the monk fruit, salt, vanilla, and lemon and stir to coat evenly. Allow to set at room temperature for at least 15 minutes.

Cut the cake into rounds the same diameter as your domes. Either use a cookie cutter or invert a drinking glass onto the top of the cake and cut the cake with a knife, using the glass as a guide.

Peel the silicone off of the ice cream domes and top the cake round. Drizzle the plate with the sauce and top with fruit compote.