Preheat oven to 400°F

To make the cinnamon swirl filling, mix the melted butter with the erythritol and cinnamon. Set that aside, so you can start on the pancake mix, Separate the egg whites from the egg yolks, Mix the egg yolks in a separate bowl with a fork. Using an electric mixer, beat the egg whites on medium-low speed. Continue for about 2 minutes until the whites become all foamy. Add the cream of tartar and powdered erythritol. Keep beating until the egg whites form stiff peaks. Now, this took a while because you have to do this perfectly, you cant under do it and you cant over do it either. But after that, you fold the egg yolks into the mixture using a silicone spatula. Then sift in the coconut flour and gently combine with the egg mixture without deflating the egg whites. Which means that you shouldn't mix it in, more like just covering it into the eggs.

Spread pancake batter

in a hot 8- to 9-inch skillet (now this skillet will have to be stove-top safe and oven safe) greased with the ghee. Use the rounded side of a teaspoon and draw a spiral-shaped swirl into the pancake, starting in the middle and ending at the edges, if you want a classic cinnamon roll look, but it's up to you be creative! Then use the teaspoon to drizzle the prepared cinnamon filling into the swirl you have just created. Cook over low heat for about 5 minutes on the stove until the bottom of the pancake starts to brown. Remove from the burner and place under the broiler for about 5 minutes, or until the top is lightly browned.

Meanwhile, prepare the glaze. Heat the cream and cream cheese on high heat in the microwave for 10 to 15 seconds. Mix with the vanilla powder and erythritol. Add a dash of water if it's too thick, I just did because I thought it wouldn't hurt. Then lastly drizzle the glaze over the warm pancake and serve immediately.