Preheat your oven to 325°F (163°C). In a mixing bowl, combine almond flour, egg white protein powder, Swerve, baking powder, and salt.

In another bowl, whisk together egg yolks, one whole egg, avocado oil, and water until smooth. Gradually add the wet ingredients to the dry mixture, stirring until a thick batter forms.

In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form, about 3-5 minutes.

Carefully fold the whipped egg whites into the batter.

Transfer the batter into a greased loaf pan and bake for 40-50 minutes, until golden brown.

Let the loaf cool before slicing it into sticks.

In a shallow bowl, whisk together eggs, heavy cream, pumpkin puree, powdered Swerve, pumpkin pie spice, and vanilla extract.

Heat a skillet over medium heat and grease with butter or oil. Dip each stick into the custard, ensuring they are well-coated.

Cook for about 1 minute on each side until golden.

Mix ground cinnamon with additional Swerve and roll the cooked sticks in this mixture before serving warm.