Low-Carb Cinnamon Bundt Cake - flour

Method

• 1.
• Preheat the oven to 300 degrees F (150 degrees C).
• 2.
• Grease a bundt cake pan (I used melted organic extra virgin coconut oil).
• 3.
• In a large bowl, combine the almond flour, cinnamon and baking powder and mix well.
• 4.
• In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy.
• This usually takes several minutes depending on how powerful of a mixer you have.
• 5.
• 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.
• 6.
• Pour the batter into the greased bundt pan.
• 7.
• Bake for roughly 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean.
• 8.
• Remove it from oven and let cake cool in the pan then remove it from the pan and cut into slices.
• 9.
• Serve as such, or top with a dollop of whipped cream or cream cheese icing (count extra carbs if needed).
• Sprinkle some extra cinnamon on top.