In a small bowl add one egg and 1 teaspoon of water.
Whip the egg with a fork.
Add the coconut flour, inulin powder, protein isolate, cinnamon, and salt.
Mix the ingredients until the batter is fully combined and smooth.
Place the batter in a piping bag or a plastic baggie and set aside.
In a small frying pan add about 1 inch of olive oil to the bottom of the pan.
Heat the olive oil over medium heat until it's hot.
Once the oil is hot, you can start making the first funnel cake.
Use a scissors and cut the tip of the pipping bag or baggie off.
Press the batter through the pipping bag evenly into the pan in a circle motion to make one cake.
Allow the funnel cake to cook until the edges start to brown and the cake batter looks almost cooked in the center. Use the spatula and spread some of the hot oil over the top if it needs help cooking. You want it to be almost cooked through before flipping it but don't let it burn. If the edges start to get too dark the heat may be up too high. Reduce the heat if this happens.
Flip the funnel cake and cook it until the cake is fully cook through. It won't take as long on the second side as it did on the first.
Remove the cake from the hot oil with the spatula and place it on a plate.
While it's still hot, immediately sprinkle the funnel cake with Monkfruit confectioners blend keto friendly sweetener. We love the Lakanto brand!