Garlic Poppyseed Rolls

3 large eggs separated
2 tablespoons butter
1/2 teaspoon cream of tartar
1/3 cup heavy cream
2 teaspoons Splenda
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons bottled fresh minced garlic,or 3 cloves fresh garlic, minced
1 1/2 teaspoons poppy seeds
1/2 cup pork rinds (plain or flavored) crushed fine

Place egg whites in large mixing bowl, add cream of tartar and set aside. Melt butter in a medium microwave safe bowl for 15-20 seconds on high. Add remaining ingredients to melted butter (except pork rinds and egg whites) and beat till combined. Set aside.
Whip egg whites and cream of tartar till stiff but not dry. GENTLY fold in yolk mixture along with pork rinds. Do Not Over mix.
Spoon evenly into buttered non-stick muffin or popover pans. Muffin cups will be full.
Bake @ 350 degrees for about 25 minutes or till browned. Cool in pans on a rack.
Makes 6 rolls @ 2 grams of carbs each roll.

Recipe from Nancy Moshier's Book: Eat Yourself Thin Like I Did