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.