Ingredients:
1 cup almond flour
2 ounces cream cheese
4 ounces mozzarella cheese, shredded
1 egg
1/4 cup coconut flour
1/3 cup brown granulated erythritol
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
2 ounces cream cheese
4 ounces mozzarella cheese, shredded
1 egg
1/4 cup coconut flour
1/3 cup brown granulated erythritol
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
For the cinnamon coating:
2 tbsp melted butter
1/4 cup brown granulated erythritol
1 tsp ground cinnamon
2 tbsp melted butter
1/4 cup brown granulated erythritol
1 tsp ground cinnamon
For the glaze:
1.5 tbsp almond milk
2 ounces cream cheese
1/2 cup powdered erythritol OR coconut sugar
1 tsp vanilla essence
1.5 tbsp almond milk
2 ounces cream cheese
1/2 cup powdered erythritol OR coconut sugar
1 tsp vanilla essence
Instructions:
Preheat your oven to 350°F (175°C).
In a microwave-safe bowl, combine the mozzarella cheese and cream
cheese. Melt them together in the microwave in 30-second intervals,
stirring in between, until smooth.
In a separate bowl, mix the almond flour, coconut flour, brown erythritol, ground cinnamon, baking powder, and salt.
Add the melted cheese mixture and the egg to the dry ingredients. Mix
until you have a smooth dough. Refrigerate dough for 30 mins with cling
wrap before using.
Roll the dough into sticks, about the size of your index finger. Place them on a baking sheet lined with parchment paper.
Bake the sticks in the preheated oven for 20-25 minutes, or until they are golden brown.
While sticks are baking, prepare the cinnamon sugar mixture and icing.
In a small bowl, combine the brown erythritol and ground cinnamon for the coating.
Now make the icing. In a bowl, mix cream cheese, powdered erythritol, vanilla essence, and almond milk until smooth.
Once
the sticks are done, brush each stick with melted butter and roll it in
the cinnamon sugar mixture. Drizzle or dip them in the icing.