Ingredients
- [Base] 6 Eggs
- [Base] 6 oz Cream Cheese
- [Base] 1/4 cup Erythritol
- [Base] 1/4 tsp Stevia
- [Base] 1/4 cup Protein Powder
- [Base] 2 tsp Vanilla Extract
- [Base] 1/4 tsp Cream of Tartar
- [Filling] 1 1/2 cup Almond Flour
- [Filling] 1 tbsp Cinnamon
- [Filling] 4 tbsp Butter
- [Filling] 1/4 cup Sugar Free Maple Syrup
- [Filling] 1/4 cup Erythritol
Instructions
- Preheat oven to 325F. Separate eggs from egg whites.
- Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.
- Whip the egg whites and cream of tartar until stiff peaks form.
- Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.
- Mix together all of the filling ingredients until a dough forms.
- Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.
- Bake for 20 minutes and then top the cake off with the rest of the filling dough.
- Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.