what you need:
1/2 cup blanched almond flour
1/2 cup Jay Robb vanilla whey protein
1 tsp baking powder
3 TBS coconut oil
1 organic vegetarian fed egg
cinnamon
xylitol
frosting (if dairy allergy, you can opt out or use coconut cream, still delicious without frosting!)
6TBS organic cream cheese
1 TBS xylitol (can add more if you'd like)
1/2 tsp vanilla bourbon extract (trader joes)
(if want it smoother, and not as thick, add a dash of unsweetened almond or coconut milk or melted coconut oil or butter)
what to do:
Combine all dry ingredients. Add in coconut oil, and egg. (Head coconut oil up in a small sauce pan until melted if it isn't already from this summer heat!). Blend together until you have a smooth dough.
Place a sheet of parchment paper on the counter and spray it with coconut oil spray or rub coconut oil on to grease it. Place dough on greased paper, push the dough down a bit and grease another sheet to put on top. Roll the dough out with a rolling pin until a long rectangular shape, not too thin, about 1/8 of an inch or so. Sprinkle generously with cinnamon and xylitol. Roll up the dough tightly into a log, and slice into about inch slices and place onto a greased cookie sheet. Bake at 350 for 8 minutes.