I’m back with the new and improved egg white cinnamon rolls and they’re glorious and 17kcal a piece

So I posted these before but I’ve been exploring ways to make them better and my goddddd I’ve fully nailed it.

So I whisk my egg whites (always from room temperature – don’t know why but it makes it much fluffier). Once they’re at peaks I add in my tapioca starch and stevia powdered sugar (around two tablespoons), stevia granulated sugar – again around two tablespoons, pinch of salt and caramel flavour drops.

I whisk again until it’s all incorporated and put it onto parchment paper in a big even rectangle shape. It then goes into a preheated oven at 150°c for around 23-25 mins.

Whilst that’s cooking I mix a couple of tablespoons of brown stevia, icing sugar stevia, zero sugar maple syrup, zero everything cinnamon swirl coffee syrup and some cinnamon to make a glaze consistency.

Once the egg is out the oven I pour the glaze on and spread it and then roll it into a log and put back in the oven for maybe 5 mins.

Take it out, slice your cinnamon rolls out and then lay them out on the tray – there’s usually syrup overflow on there and they’ll absorb them.

Put them back in the oven to caramelise with syrup and you can flip them. I did this by eyeballing and maybe gave them another 5 mins on each side. The final flip I raised the temp to 180.

These are crispy on the outside, really fluffy on the inside and SO filling.

I made 8 for a total of 139 kcal and 22.5g protein.

Honestly try them!!!