Strawberry Bundt Cake

Strawberry Bundt Cake Ingredients

Cake:5 large eggs1⁄4 teaspoon cream of tartar6 tablespoons butter, melted1 teaspoon pure vanilla extract4 ounces plain cream cheese, softened1 cup almond flour1/3 cup brown erythritol2 teaspoons baking powder1 teaspoon dried beet root powderFrosting:2 tablespoons butter, softened4 ounces plain cream cheese, softened3 tablespoons heavy whipping cream2 tablespoons confectioners’ erythritol1⁄2 teaspoon pure vanilla extract2 medium strawberries, choppedGarnish:Fresh strawberries, sliced

Instructions

Preheat your oven to 350 degrees Fahrenheit.Grease a Bundt tin with butter spray and set aside.Separate the eggs into two bowls. Add the cream of tartar to the egg whites and beat with an electric mixer until stiff peaks form.Add melted butter, vanilla, cream cheese and the brown erythritol to the egg yolks and mix very well. Add baking powder and almond flour and mix very well.Fold the egg whites into the almond flour mixture until well-combined.Pour the cake batter into the Bundt tin.Bake in the oven for 30-40 minutes, or until a toothpick entered into it comes out clean.Allow the cake to completely cool before removing from the pan by flipping upside down onto a cake platter.While the cake is cooling, prepare your frosting.Mix the frosting ingredients together very well. Drizzle the frosting over the cooled cake and top each third of the cake with sliced strawberries.Serve between 12, storing any leftovers in an airtight container in the fridge for up to 7 days.Enjoy!