Preheat your oven to 350 degrees and grease a 10-12 cup bundt pan with coconut oil spray.
Melt the butter in a large mixing bowl and combine with the eggs, flax milk, baking powder and pink salt using a whisk to combine.
Add in the protein powder, almond flour and erythritol and combine once more until uniform in consistency.
You should be left with a thin batter consistency. If desired add in other spices, nuts, seeds, but note that the nutrition will change.
Bake for 32-37 minutes until the top has risen and browned.
Allow to cool for 15 minutes before flipping over. Enjoy!
Store in a sealed container in the fridge for best keeping up to 7 days.