Cloud Bread Rolls

Base for roll

3/6 cup (6) Egg whites
2 tsp corn starch

1. Whip egg whites until big and fluffy, add corn starch and beat again until firm.

2. Line a baking sheet with parchment paper, spray top of parchment lightly with a non-stick spray.

3. Bake in oven on 350 for 23-25 minutes, until formed and slightly brown on top

4. Make your desired filling - mix all ingredients together in a bowl

5. When done baking, spread filling evenly over the egg white

6. Carefully start to roll the egg white length wise. You may need to use the parchment to help your roll stay together

7. Cut into 12 portions and serve

8. Optional - add frosting to each serving, recipe below

Filling Options

Cinnamon
1/2 tbsp melted butter
1/2 tbsp to 1 tbsp cinnamon
Sweetener - measure with your heart

Pumpkin
3/4 cup pumpkin puree (not pie filling)
1/2 tbsp maple syrup (can sub for sugar free)
1 tsp melted butter
pinch of salt (really, just a little)
Pumpkin pie spice (cinnamon, nutmeg), measure with your heart
1 tsp vanilla extract
1 to 2 tsp sweetener (optional)

Frosting
1/2 cup greek yogurt of choice
Add milk slowly in small quantities to thin
Pinch of vanilla extract
Desired amount of sweetener
Mix all together