Protein Sparing Cinnamon Rolls
Prep time
Cook time
Total time
Serves: 12
  1. Preheat the oven to 300 degrees F. Place a piece of parchment on 2 large baking sheets. Spray with avocado oil spray and set aside.
  2. Separate the eggs (save the 2 yolks for the filling and the rest of the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer (click HERE to find my 8 quart stand mixer... makes a GREAT gift!). Add the Wholesome Yum allulose, salt and cream of tartar if using and whip the whites for a few minutes until VERY stiff.
  3. Turn the mixer to low and gently mix the protein powder into the whites.
  4. Use a spatula (or THIS ice cream scooper greased well) to scoop out ¾ cup of the dough and place onto the prepared baking sheets in a round circle about 2 inches in diameter and ¾ inch high. Place the cinnamon roll dough about 1 inch apart. Repeat with remaining dough until you have 12 cinnamon rolls.
  5. To make the filling, place the coconut oil into a medium bowl and heat until melted. Add the Wholesome Yum allulose and cinnamon and stir well. Add the yolks and stir well to combine.
  6. Use a spoon to place 1 teaspoon of filling into each cinnamon roll and swirl the filling in a circle around the top of each cinnamon roll.
  7. Place in the oven to bake for 10-15 minutes or until golden brown and cooked through.
  8. While the Protein Sparing Cinnamon Rolls bake, make the frosting.
  9. If you are using traditional frosting, place the cream cheese in a medium bowl and heat until warm. Add the Wholesome Yum allulose and vanilla and stir well to combine. Taste and adjust sweetness to your liking. Set aside until the cinnamon rolls are finished baking. Place in a ziplock and cut a tiny hole in one corner. Drizzle frosting over each cinnamon roll.
  10. To make the Protein Sparing Frosting, Place all the ingredients in a metal bowl that fits inside a saucepot then set the filled metal bowl aside. Bring a saucepot filled ⅓ of the way with water to a soft boil, place the bowl into the saucepot and let the water simmer under the bowl as you mix with an electric hand mixer. As the egg cooks it will thicken. It will take about 7 minutes of mixing. As the mixture gets hot and is thickened, remove the bowl from the saucepan and finish mixing it on the counter. The frosting is ready when the mixture forms stiff peaks when you lift the beaters. Use immediately to frost protein sparing cinnamon rolls. Spread onto each roll with a knife.
  11. Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month.
Nutritional Information (with cream cheese frosting):
135 calories, 9g fat, 11g protein, 2g carbs, 0.3g fiber

Nutritional Information (with PSMF frosting):
103 calories, 6g fat, 11g protein, 2g carbs, 0.3g fiber
P:E ratio 1.4
Recipe by Maria Mind Body Health at