In a bowl, combine the flours with starch, baking powder, 80g (2.8oz) of erythritol and 1 tbsp of cinnamon.
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Next, pour oil and milk and work all into a compact and pliable dough.
Now, roll out the dough as thin as you can.
Mix the remaining erythritol and cinnamon in a bowl, brush the dough with oil and then sprinkle it with the cinnamon mix. Then flip the dough and repeat on the other side.
Use a wheel cutter to cut small squares, about 2 cm x 2 cm (0.7 inches).
Bake them for 20 minutes at 190°C (375°F) and then transfer them onto a wire rack to cool and crisp up.