Today's exercise: To create a light, airy flourless/ sugarless cranberry Bundt cake.

The changes to the starting point full white flour and cane sugar formula.

The flour was changed out for ground almonds. Half blanched, half natural at a 1:1 ratio of almond for flour.
One of the whole eggs was separated.
To the one egg white, three reconstituted powdered eggs whited were added.
The egg whites were sprayed to stiff peaks
The egg whites were gently folded in as the last ingredient.
Mistakes:
1. I forgot to add in the cranberries. I was forced to add them to the batter in the Bundt pan. Surly this effected the airateing effect I worked hard to achieve.

The Roadside Pie King's Blog
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This reminded me of a recipe I saw on a TV cooking show-Italian Flourless Lemon Olive Oil Cake. It is lighter than a pound cake but denser than a layer cake. At least, that is how it was described. You have taken it a step further and made it sugar free. Waiting to see the final product! Sounds delicious.

https://www.simplyrecipes.com/recipes/flourless_lemon_almond_cake/

The souffle fell. Not enough structure. I'll have a look at your linked formula

The flavor is very nice. The cranberries cut the sweetness perfectly.
Even though, a wood skew inserted into the middle came out clean, I believe the cake should have been cooked on a lower oven rack, for an additional ten minutes.
I will for the time being refrain from modifying any of the changes I made to the formula. ( Airateing the added egg whites.
I will remember to fold the cranberries into the batter, before the egg whites are introduced.
That's all folks a mostly successful exercise.
Smile...

It looks moist and delicious.

I enjoyed it. Guilt free!

As long as the cake was not inclined to fall out of the pan (pan was ungreased), it might have benefited from cooling upside down, like an angelfood cake.