I LOVE eggnog and I LOVE cinnamon rolls!
If you love them too, you must try my protein sparing bread eggnog cinnamon rolls!
What a perfect keto breakfast to wake up to during the holidays!
HOW TO MAKE PROTEIN SPARING BREAD EGGNOG CINNAMON ROLLS
If you haven’t noticed, I do not allow advertising on my site.
I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.
Instead, I have created a shopping list where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive).
I have done a lot of detective work and found the lowest prices on for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements, and skin products are on my list.
I rarely waste time in the grocery store because I find everything online for a way better price!
All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission that helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).
I also have GREAT HOLIDAY GIFT IDEAS on the list!
Happy Shopping and THANK YOU for all your support!!!
Protein Sparing Bread Eggnog Cinnamon Rolls
PROTEIN SPARING BREAD EGGNOG CINNAMON ROLLS:
-
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.
Calories: 123 | Fat: 10g | Protein: 8g | Carbohydrates: 1g | Fiber: 0.5g | P:E Ratio: 0.8
“And just like that 10 lbs gone. I’m so astonished how quickly these lbs have come off after being stalled for more than 6 months on high fat carnivore. I started the Emmerich woe 2 weeks ago.
A big thank you to Maria and Craig. I bought the psmf package (on Keto-Adapted.com ) to start and now I’m a member. So excited for this new journey. Their meal planner is awesome.” – Angela
Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!
Click HERE to check out my supplement plans!
