To make the protein sparing bread eggnog cinnamon rolls, preheat the oven to 325 degrees F. Place a piece of parchment onto a large rimmed baking sheet. Spray parchment with Avocado oil spray and set aside.

Separate the eggs (save 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. Add the allulose, salt and whip the whites for a few minutes until VERY stiff.

Turn the mixer to low and gently mix the egg white protein powder into the whites. Do not over mix or the rolls will end up like styrofoam. Gently stir in the extract.

Spread the protein sparing bread eggnog cinnamon roll mixture onto the prepared baking sheet. Bake for 5-7 minutes or until just cooked through (NOT browned at all).'

Meanwhile make the filling mixture by placing all the ingredients into a small bowl and stir well to combine.

Remove pan from the oven and use a knife to spread with the filling mixture. Use a pizza cutter to cut into 6 strips (cutting from the longer end of the baking sheet). Roll each strip into a roll. Set the rolls into a greased 9 inch pie pan.

Place back into the oven for 10 minutes or until golden brown.

Meanwhile make the eggnog glaze. To make the glaze, place all the ingredients into a small bowl and use a fork to combine well.

Remove the eggnog cinnamon rolls from oven and allow to cool a bit before topping with the glaze.

Store extras in an airtight container in the fridge for up to 5 days.