For the bread, preheat oven to 325F and grease a loaf pan well (best to choose a light-coloured metal pan or use glass or silicone pan).
In a medium bowl, whisk together almond flour, protein powder, baking powder, salt and nutmeg.
In a large bowl, beat butter with sweetener until well combined. Beat in eggs and extract.
Beat in half the almond flour mixture, then beat in eggnog. Beat in remaining almond flour mixture until well combined.
Spread batter in prepared pan and smooth the top. Bake 50 to 60 minutes or until a tester inserted in the center comes out clean. If the top of your loaf is browning too much, cover with foil partway through baking.
Remove from oven and let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
For the glaze, combine powdered sweetener, rum and water in a small bowl, stirring until smooth. Drizzle over cooled loaf. Sprinkle with nutmeg and let set 15 minutes.
Serves 16. Each serving has 5g of carbs and 2g of fiber. Total NET CARBS = 3g.189 Calories; 16g Fat (74.1% calories from fat); 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 212mg Sodium.