Ingredients

For Cake: 

• 4 large eggs, separate egg yolks and egg whites
• ¾ cup Organic Traditions Organic Coconut Palm Sugar
• ⅔ cup Flourish Vanilla Protein Pancake Mix
• 2 tbsp cornstarch (or arrowroot)
• 1 tsp pure vanilla extract
• ¼ tsp salt
• ½ tsp cream of tartar (or 1 tablespoon freshly squeezed lemon juice)

Topping/Fillings:

• 2-3 cups strawberries, diced
• 1 tbsp Organic Traditions Organic Coconut Palm Sugar
• 1 cup whipping cream
• ¼ cup powdered erythritol (or powdered sugar)
• ½ tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease mini bundt cake molds with coconut oil. Set aside.
2. In a medium bowl, with an electric hand mixer,  beat the egg yolks and ½ cup coconut palm sugar on medium-high speed. Add in Flourish Vanilla Protein Pancake Mix, cornstarch, vanilla extract and salt into the egg yolk mixture, and beat until well-combined. 
3. In a large bowl, beat the egg whites and cream of tartar (or lemon juice) together. Beat the egg whites on medium-high speed until soft peaks form. Add the remaining ¼ cup coconut palm sugar, and beat until glossy, stiff peaks form. 
4. With the mixer on medium-low speed, slowly add the egg yolk mixture and beat until just combined.
5. Pour the batter into the greased mini bundt molds. Bake for 15-20 minutes or until a toothpick comes out mostly clean, or with a few moist crumbs attached. Allow the cakes to cool in the molds for about 10 minutes before transferring to a wire rack to cool completely.
6. To make the strawberry topping, sprinkle the coconut sugar over the diced strawberries. Let sit for 15 minutes for the strawberries to release their juices.
7. To make the whipped topping, place the heavy whipping cream, powdered erythritol, and vanilla extract in a bowl. Use a handheld electric mixer to whip ingredients together until stiff peaks form, about 3-5 minutes. 
8. Assemble the mini cakes, by filling the center with the strawberry filling. Then pipe whipped cream on top of the berries.