Low-Carb Cinnamon Bundt Cake

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   Preheat the oven to 300 degrees F (150 degrees C).

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   Grease a bundt cake pan (I used melted organic extra virgin coconut oil).

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   3.

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   In a large bowl, combine the almond flour, cinnamon and baking powder and mix well.

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   In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy.

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   This usually takes several minutes depending on how powerful of a mixer you have.

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    5.

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    Fold the almond flour mixture gently into the egg mixture, preferably with a rubber spatula, until the batter is smooth and the dry ingredients have been well mixed to the wet ingredients.

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    6.

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    Pour the batter into the greased bundt pan.

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    7.

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    Bake for roughly 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean.

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    8.

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    Remove it from oven and let cake cool in the pan then remove it from the pan and cut into slices.

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    9.

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    Serve as such, or top with a dollop of whipped cream or cream cheese icing (count extra carbs if needed).

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    Sprinkle some extra cinnamon on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.