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Ingredients
- 4 eggs, separated
- 1/2 teaspoon cream of tartar
- 2 ounces cream cheese, slightly softened
- 2 1/2 tablespoons monk fruit sweetener, divided
- 2 1/2 tablespoons ground cinnamon, divided
Directions
Preheat the oven to 300°F. Line two baking pans with parchment paper.
Add the egg whites and cream of tartar to a stand mixer and mix on high until stiff peaks form. Set aside.
In another bowl, add the cream cheese, 1/2 tablespoon monk fruit sweetener, and 1/2 tablespoon cinnamon. Blend and add one egg yolk at a time until incorporated.
Gently fold the egg yolk mixture into the egg white mixture, careful not to deflate the whites.
Use about 1/4 cup of the mixture per piece of bread. Spoon into 4- to 5-inch rounds on the lined pans, about 1 inch thick.
Bake for 10-12 minutes or until lightly golden.
As the bread bakes, combine the remaining monk fruit sweetener and cinnamon in a bowl.
When the bread is done, remove from the oven and brush the tops lightly with water. Sprinkle the sweetener-cinnamon mixture over each. Serve once cooled.
