Ingredients

  • 90g almond flour
  • 85g grated mozzerella
  • 30g cream cheese
  • 1 egg
  • pinch of salt
  • 40g melted butter
  • 3 tablespoon erythritol
  • 3 tablespoon cinnamon
  • 50g OKONO Vegan milky chocolate

Instructions

  • Melt mozzarella and cream cheese together in the microwave (1 minute, stirring, then 30 seconds more).
  • Add egg, salt and almond flour and mix into a dough.
  • Roll out dough between two sheets of baking paper into a rectangle 1-2 cm thick.
  • Spread the melted butter over the dough and sprinkle with the mixture of erythritol and cinnamon.
  • Melt the chocolate au-bain-marie with coconut oil.
  • Now spread the dough also with the melted chocolate
  • Roll the dough into a tight roll and cut into slices of about 1,5 cm.
  • Place the rolls on a baking sheet lined with baking paper and bake for 10-15 minutes until golden brown.

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