Cinnamon Cheese Danish Atkins Rolls

Pastry portion:
3 eggs, separated (reserve 1/2 yolk for the filling)
1/4 teaspoon cream of tartar
Heat stable artificial sweetener equivalent to 1/4 cup of sugar
1 teaspoon cinnamon
3 tablespoons ricotta cheese

Separate eggs, reserve approximately 1/2 a yolk for the filling, and then whip the whites until very stiff with the cream of tartar.
Mix the remaining yolks, cinnamon, ricotta cheese, and sweetener until smooth.
Fold yolk mixture into beaten whites and portion into 6 mounds onto a buttered cookie sheet.
After mounding onto the cookie sheet, make an indentation in the top of each roll to hold the filling.

Filling:

4 ounces of cream cheese
1/2 egg yolk (reserved from pastry portion)
1/4 cup Splenda (or equivalent heat stable artificial sweetener)
1/4 teaspoon vanilla

Microwave cream cheese until soft enough to stir into a smooth pasty consistency (15 seconds perhaps?).
Add the remaining ingredients to the cream cheese and stir until smooth.
Fill each Atkins Roll on the cookie sheet with the filling.
Bake for 40 minutes in a 300 degree oven. (yours make take a bit longer.)
Bake until golden. These are absolutely delicious!
For the total recipe, I come up with a carb count of about 20.5, or about 3.5 per roll.