Start by preheating your oven to 350 degrees F, and thoroughly greasing a Bundt pan.
Separate the eggs into 2 large bowls. Add the cream of tartar to the egg whites and beat with an electric mixer until soft peaks form, then set them aside.
Add 3 tablespoon of melted butter, vanilla, cream cheese, and 2 tablespoon of erythritol , to the egg yolks. Mix until well combined then add 1 teaspoon of cinnamon, baking powder, and almond flour, stirring until everything is mixed well.
Fold the egg whites into the almond flour mixture, and gently mix until you have a uniform batter.
In a small bowl combine the remaining 3 tablespoon of melted butter, 1 teaspoon of cinnamon, and ¼ cup of erythritol.
Pour ½ of the batter into the prepared pan, then evenly top with the cinnamon/butter/erythritol mixture, and then the remaining batter - ensuring that the batter has been spread to the edges of the pan, covering the cinnamon mixture.
Using a butter knife, make swirls in the bread, keeping the knife vertical to prevent the layers from mixing too much. If you are going to be hiding a baby into your cake, now is the time. Simply pick the lucky spot and push the "baby" down into the batter just until its covered.
Bake for 30-40 minutes or until golden on top. Allow it to cool before removing from the pan.
While your cake is cooling, prepare the icing, by combining the cream cheese, butter, vanilla, erythritol and 2 tablespoon heavy cream in a bowl using a whisk until smooth and uniform. If your frosting seems too thick, add an additional tablespoon of heavy cream.
To make the colored sugar for decoration, simply place 2 teaspoon of erythritol into 3 separate bowl and mix each bowl with 2 drops of food coloring. For the purple, use 1 drop of blue and 1 drop of red.
Once you have removed the cake from the pan, top it with frosting and sprinkle with the colored sugar.
Notes
The nutrition info provided is only an estimate and is calculated based upon USDA values.